Champorado or tsampurado[1] (from Spanish: champurrado[1] from champurrar 'to mix'[2]) is a sweet chocolate rice porridge in Philippine cuisine.

It is usually eaten as is, but a common pairing is with salted dried fish (daing or tuyo).

[5] Other contemporary variants include white, pandan and strawberry flavors.

Its history can be traced back from the Spanish colonial period of the Philippines.

Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice.