Champorado

Ingredients:
8 tbsp. cocoa powder
1 cup glutinous rice (malagkit)
1/2 cup sugar
3 1/2 cups water
condensed milk (optional)

Cookware:
7 Qts. Roaster with Cover

Procedure:

Pour 2 1/2 cups of water in the roaster and bring to boil.
Put the glutinous rice and allow water to re-boil for a few minutes.
Dilute cocoa powder in 1 cup of warm water then pour into the roaster. Stir continuously for about 15 minutes.
Once the glutinous rice is cooked, add the sugar and cook for another 5 minutes or until the texture becomes thick.
Serve hot with a swirl of condensed milk on top.