Champorado at Tuyo/ Chocolate Rice Porridge and Dried Salty Fish


  • 1 cup glutinous rice
  • 4 cups water
  • 3 tbsp cocoa powder
  • 3 Batangas Chocolate balls
  • Sugar, to taste
  • evaporated milk
  • 6 pcs of dried and salty fish
  • 2 tbsp oil, for frying fish


  1. In a small pot boil rice and water until rice is cooked.
  2. Stir in cocoa powder until dissolved
  3. You have stir this constantly to prevent the rice from sticking to the bottom of the pot and burning.
  4. Add water if it becomes too thick, add the Batangas Hot Chocolate balls and stir until dissolved.
  5. Add sugar and 1cup of milk if desired.Or you can just put milk on top of your Champorado when served.
  6. Fry dried and salty fish in oil for a minute on each side. Serve with warm bowls of champorado.