Champorado (Filipino Rice Porridge With Dark Chocolate)

• 1 cup double Dutch dark cocoa powder or 8 ounces bittersweet chocolate
• 1-1/2 cups sweet rice or sushi rice
• 3 1/2 cups water
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• Condensed milk, for serving

1. If using bittersweet chocolate chips, melt in a double boiler or heat-proof bowl over 2 cups of boiling water, making sure the bowl doesn't touch the water. Set aside.
2. Wash rice in a fine strainer until water runs clear.
3. Transfer to a saucepan and add water. Let it boil on medium heat. Lower heat to medium low and let it simmer for 15 minutes and stir once in a while.
4. Add the cocoa powder or melted chocolate, sugar, and mix to incorporate with rice. Let it simmer for additional 3 to 5 minutes until mixture is thick.
5. Turn off heat and place in individual bowls.
6. Add condensed milk, to taste.
7. DRIED FRIED GARLIC ANCHOVIES (Dilis; get @ Filipino or Korean stores):rnIn a hot skillet with 1 Tbsp oil, combine 1 cup of dried anchovies and 1 tsp garlic powder. Stir-fry for 5 minutes over medium heat. Transfer to a small bowl or breakfast plate.

dutch, sweet rice, water, granulated sugar, vanilla, condensed milk

Taken from food52.com/recipes/65722-champorado-filipino-rice-porridge-with-dark-chocolate (may not work)