Champorado favorite breakfast my kids

Hi everyone i would like to share how to cook my simple recipe of champorado.
Champorado is a Filipino chocolate rice porridge that is traditionally served for breakfast

INGREDIENTS

• 5 cups water
• 1/2kilo sticky rice or malagkit
• 300grms recoa cocoa
• ½ cup sugar
• ½ cup evaporated milk

INSTRUCTIONS

• In a deep pot over medium heat, add water and bring to a boil. Add sticky rice or malagkit and stir to distribute. Lower heat and continue to cook until rice begins to expand.

• Dissolve cocoa powder in 1 cup warm water. Make sure all lumps are gone. Pour cocoa mixture into the pot of rice and continue cooking until it gets thicker. Turn heat to medium-low.

• Add the sugar. Stir until the sugar dissolves.

• Adding milk to your champorado will give it a watery consistency
  Using condensed canned milk is the traditional way to make it

• serve in to the bowl

Usually, in the Philippines, Champorado is eaten along with fried Tuyo, that is dried salted fish. I was not able to appreciate or even comprehend this weird combination while I was a kid.
The dried salted fish is usually shredded into bits and added on top of the Champorado and it gives a wonderful contrast to the sweetness of Champorado.