Champorado (Chocolate Rice Porridge)

Ingredients

• 1 cup glutinous rice (malagkit)
• 4 cups water
• 3 tbsp unsweetened cocoa powder, or 2 tablea discs
• 1/2 cup sugar, to taste
• Evaporated milk, to serve

Instructions

1. 1 Rinse the glutinous rice, then boil it in the water, stirring often to prevent sticking.
2. 2 When the rice is half-cooked and thickening, whisk in the cocoa powder or melted tablea.
3. 3 Continue cooking until the rice is soft and the porridge is thick, about 20 minutes.
4. 4 Stir in sugar to taste.
5. 5 Serve hot, drizzled with evaporated milk — and dried fish (tuyo) on the side if you’re feeling traditional.