Step 1: Rinse the glutinous rice under cold running water until the water runs clear. Drain well.
Step 2: In a large pot, combine the rinsed glutinous rice and 6 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is partially cooked and has absorbed most of the water.
Step 3: While the rice is simmering, in a small bowl, whisk together the unsweetened cocoa powder with about ½ cup of hot water until a smooth paste forms. This helps prevent lumps in your porridge.
Step 4: Once the rice is partially cooked, stir in the cocoa paste, granulated sugar, and a pinch of salt. Mix well to combine, ensuring no lumps of cocoa remain.
Step 5: Continue to simmer on low heat, stirring frequently to prevent sticking, for another 5-10 minutes, or until the rice is fully cooked, tender, and the porridge has thickened to your desired consistency. If it becomes too thick, you can add a little more water or milk.
Step 6: Remove from heat and ladle the warm Champorado into serving bowls. Drizzle generously with evaporated or condensed milk. For a truly authentic experience, serve with 'tuyo' on the side. Enjoy immediately!