This is one of my favorite breakfast or snacks. When I make champorado, I only used sticky rice and cocoa powder. In deep cooking pot, boil 1 cup of sticky rice with at least 4 cups of water. Stir from time to time until rice almost cooked then add at 1/4 cup to 1/2 cup of cocoa powder according to your preference. You may add water too while cooking. Please note that as champorado cools, the water lessens (like it dries up). Feel free to adjust the servings of your sticky rice & cocoa depending on your needs. Serve in bowl, pour your favorite evaporated or condensed milk and add sugar.
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