Champorado (Chocolate Coconut Sticky Rice)

Ingredients

• ¼ cups Unsweetened Cocoa Powder, Dissolved In 1 Tablespoon Water
• 1-¼ cup Glutinous Rice (sold At Most Grocery Stores)
• 2 cups Water
• 1 can (15 Oz. Size) Coconut Milk
• 1 cup Milk
• 1 cup Sugar

Preparation Instructions

Whisk the cocoa and 1 tablespoon water to form a thick paste.

Bring the glutinous rice and 2 cups water to a simmer over medium high heat. Add the coconut milk, regular milk, and cocoa pastea and simmer for about 15 minutes, stirring constantly, until mixture has thickened slightly (it will still be a little saucy).

Stir in the sugar and simmer for another 10-15 minutes until the mixture has thickened even more. Let stand for several minutes and serve with more cream and sugar if desired.