Classic Filipino Chocolate Rice Porridge

Rinse the glutinous rice thoroughly under cold running water until the water runs clear. This removes excess starch.

In a medium-sized pot, combine the rinsed glutinous rice and 4 cups of water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, stirring occasionally to prevent sticking, until the rice is partially cooked and has absorbed most of the water.

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar, and salt. Add this mixture to the pot with the rice.

Stir well to combine, ensuring the cocoa powder is fully dissolved and no lumps remain. Continue to simmer, uncovered, over low heat for another 10 minutes, stirring frequently, until the rice is fully cooked, tender, and the porridge has thickened to your desired consistency.

Remove the pot from the heat. Ladle the warm champorado into individual serving bowls.

Serve immediately, drizzling each serving generously with evaporated milk. You can also add a sprinkle of extra sugar if desired.