Champorado is a sweet chocolate rice porridge in Philippine cuisine.

It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry champorado mixes are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at "merienda" or tea or snack time in the afternoon and sometimes together with salty dried fish locally known as tuyo. The pudding becomes very thick and the lighter milk helps to "loosen" it. It can be eaten as breakfast or dessert as well.

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