Champorado ( chocolate rice porridge)

Cooking procedure: 1. Pour 2 1/2 cups of water in a pot and bring to a boil 2. Put in the glutinous rice and allow water to re-boil for a few minutes 3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously 4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick. 5. Remove from the pot and place in a serving bowl. 6. Serve hot with a swirl of condensed milk on top.