Champorado (Tagalog: tsamporado) is a sweet chocolate rice porridge in Filipino cuisine.

            It is traditionally made by boiling sticky/sweet rice and cocoa powder giving it a distinctly brown

            color. However, dry champorado mixes, which may be found in some Asian food stores, are

            prepared by adding just boiling water. It can be served hot or cold and with milk and sugar to taste.

            It is served usually at breakfast and sometimes together with dried fish locally known as tuyo.