What's for breakfast?

Champorado, two piping-hot bowls of extra-gooey chocolatey goodness

There was kind of a struggle in making this champorado. First, I've never worked with malagkit rice grains before, except when I try to help mom as she cooks Arroz Valenciana. Second, I did not have tablea (as previously mentioned) so I had to work with half cocoa powder-3/4 semi-sweetened choco chips and a dollop of nutella. Third, I planned to enlist my mom in making this (provide an "expert's lending hand") since this is not an experiment, this is going to be fed to at least 10 people I work with, but mom had to go to the hospital with my brother Bryant. So I had to ask help from our newest recruit, Mabel/Mabeth/Ambet/Anabeth or whatever her name is (will post something related to the extra-fast turn-over rate of my maids next time) in checking the consistency of the rice since she's from Central Luzon aka "Kaban ng Bigas ng Pilipinas".

Champorado (not-so-native)

1 cup malagkit rice

3 table spoons Ricoa powder, unsweetened

1 cup semi-sweetened chocolate chips

2 vanilla pods

1 tablespoon Nutella

at least a liter of water 

sugar

Alpine evap milk, or all-purpose cream

Put rice and water in a pot, bring to a boil, stir consistently. Put in Ricoa powder, semi-sweetened chocolate chips, stir. Scrape off seeds from 2 vanilla pods and incorporate into the rice mixture. Stir in Nutella. 

Season with sugar and evaporada. Others prefer powdered milk or all-purpose cream, and thats also okay. Serve hot along with crispy tuyo or dilis. :)