Champorado

1 cup malagkit rice
3 c thin coconut milk or water
1 cup sugar
1 cup pure thick coconut milk
2 tbsp cocoa or 2 squares pure chocolate
pinch of salt


Combine rice with 3 cups of thin coconut milk or water, cover and boil about 10 minutes, stirring once in a while to prevent scorching.
Mix the cocoa or grated chocolate with the sugar and add to mixture with the salt. Cover and allow to simmer until rice is cooked, stirring mixture once in a while. Just before removing from heat, add the thick coconut milk. Serve.


Reference:
http://millennium.fortunecity.com/dipsy/225/cuisine.html#5b