Champorado — Chocolate Rice Porridge

Ingredients

• ¾ cup glutinous (sticky) rice, rinsed
• 4 cups water
• 3 oz dark chocolate or 4 tablea discs, chopped
• 3 tbsp cocoa powder
• ¼ cup sugar, plus more to taste
• 1 pinch salt
• ½ cup evaporated milk or condensed milk, to swirl
• Dried fish (tuyo) or salty peanuts, on the side

Method

1. Simmer the rice in the water, stirring often, until the grains swell and the porridge thickens, 20–25 minutes.
2. Whisk in the chocolate, cocoa, sugar, and salt until the pot turns glossy and pudding-dark. Add splashes of water if it tightens past spoonable.
3. Taste — champorado should be chocolatey first, sweet second.
4. Ladle into bowls and pour a generous spiral of evaporated milk over each.
5. Serve with something salty on the side; the traditional crispy fish sounds strange until the first alternating bite explains everything.