Ingredients
5 pieces tablea pure chocolate
1 3/4 cups glutinous rice or sushi rice
3/4 cup granulated white sugar
6 to 8 cups water
Condensed milk to taste
Instructions
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Pour water in a cooking pot. Bring to a boil.
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Put-in the tablea and then stir. Let it dissolve in boiling water.
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Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir almost constantly to avoid sticking. The rice should be ready when it absorbs the water (about 15 to 25 minutes).
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Add the sugar. Stir until the sugar dissolves.
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Transfer the champorado in individual serving bowls. Top with condensed milk.
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Serve with tuyo. Share and enjoy.
