Champorado Filipino Chocolate Rice Pudding Recipe - bittersweet chocolate

Method

• Create a double boiler by filling a pot with 2 inches of water and bringing it to a simmer over medium-low heat.
• Place the chocolate in a heatproof bowl and set it over the pot.
• (Do not let the water touch the bottom of the bowl.)
• Stir continuously until the chocolate is completely melted and smooth.
• Remove from the heat and set aside.
• Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs clear.
• Transfer the rice to a medium saucepan, add the measured water, and bring to a boil over medium heat.
• Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture thickens, about 15 minutes.
• Add the sugar and melted chocolate to the rice, whisk to combine, and return to a simmer.
• Continue to simmer, stirring occasionally, until the sugar has dissolved, about 2 to 3 minutes.
• Remove from the heat and set aside until the pudding has cooled slightly but is still warm, about 45 minutes.
• (At this point, you can cool the champorado completely, transfer it to a container, cover, and refrigerate for up to 3 days.)
• Spoon the champorado into serving bowls and drizzle each with evaporated milk.