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Coconut milk will give your champorado a silkier texture. Replacing this with water will create a creamier champorado. You can substitute the coconut milk with evaporated milk. Add ¾ cups of water into your champorado. This will be the mixture that will cook your rice. Quickly bring the milk to a boil but make sure not to keep it on the heat too long. Milk can burn and will ruin the taste of your champorado. Make sure to add your other ingredients quickly after it starts boiling. Combine the cocoa powder or chopped chocolate to your milk and mix, making sure to fully dissolve any chocolate with a wooden spoon. Traditional Filipino champorado uses Tablea Tsokolate, which is a cocoa from the Philippines. You can soak your rice to elongate the grains if you prefer. This will help with the cooking process. Sticky short grain rice called mochigome is the most popular sticky rice in countries like the Philippines, Vietnam, and Japan. While your rice cooks, make sure to keep stirring it so it doesn’t get stuck to the sides. Add more milk if the mixture becomes too thick, or your rice isn’t fully cooked.  The rice will not cook as quickly as regular rice.  Make sure to keep tasting your food to make sure it’s developing the right flavors. Adding brown sugar will enhance the sweetness of the champorado. Adjust the level of brown sugar according to your palate. Traditionally, people in the Philippines eat champorado with dry salted fish.
Add 1 ½ cups of milk and ¾ cups of coconut milk to a pot. Combine ¾ cups of water and bring your pot to a boil. Combine ⅓ cups of cocoa powder and mix. Add 1 cup of sticky rice to your pot. Reduce the heat to a simmer and cook your rice for 25-30 minutes and stir. Add ¼ cup of brown sugar and mix it in.