Champorado (Chocolate Rice Porridge)

Filipinos eat just about anything with rice. 
Mikey Bustos even says, we're "Rice-ivores" and "We're Pinoy this way.
Champorado is like a Pinoy rice version of a "snack" much like 'suman'.
I love Champorado especially when it's milky and paired with 'tuyo'.
It's perfect for cold and rainy mornings.

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Champorado (Chocolate Rice Porridge)

a cup of sticky rice/glutinous rice (malagkit-haba is better than bilog for champorado)
3cups water
5T cocoa powder (or 1-2pcs of tablea)
1/2cup sugar 
milk - evaporated/condensed/fresh/powdered

How to do it:
Wash the sticky rice as you would in a regular rice, then drain.
Add the water, then the cocoa powder.
Bring to a boil while stirring to avoid lumps.
Add the sugar.
Stir once in a while and simmer until rice is cooked.
You may top your champorado with milk - your choice - evaporated, condensed, fresh or powdered.
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I like my champorado topped with powdered milk!  How about you? 

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