Classic Champorado

Instructions

1. 1

   In a medium-sized pot, combine the glutinous rice and water. Bring to a boil over medium heat.

2. 2

   Once boiling, reduce the heat to low and let it simmer, stirring occasionally, until the rice is cooked and the mixture has thickened, about 15-20 minutes.

3. 3

   Add the cocoa powder and sugar to the pot. Stir well until the cocoa powder is fully dissolved and the sugar is well incorporated.

4. 4

   Continue to cook for another 5 minutes, stirring constantly to prevent the mixture from sticking to the bottom of the pot.

5. 5

   Remove the pot from the heat and let it cool slightly.

6. 6

   Serve the champorado in bowls, drizzling evaporated milk on top before serving. Enjoy your classic champorado warm!