Champorado (Filipino Chocolate Rice Pudding)
3 ounces bittersweet or semisweet chocolate chips
1 cup sticky rice
5 cups water
1/3 cup cocoa powder
1/3 cup granulated sugar
evaporated or condensed milk, for serving
In the bowl of a double boiler, melt the bittersweet chocolate over simmering water, stirring until completely melted. Set aside.
Rinse the sticky rice and drain. In a large sauce pan, stir the sticky rice and water and bring to a boil over medium heat. Lower the heat to a simmer and cook, stirring occasionally, until the rice has thickened, about 15 minutes. Add the melted chocolate, cocoa powder and sugar, stirring well. Cook until the rice is a creamy consistency.
Serve warm with a drizzle of evaporated milk or for pure decadence, condensed milk. Regular milk can also be used.