Champorado

Ingredients:
12 cups water
3 cups glutinous rice
8 pieces of unsweetened tablea (chocolate tablets)
1 1/2 cups brown sugar
fried danggit (dried rabbitfish)
fried dilis (dried long-jawed anchovies
evaporated milk

Directions:
1. In a saucepan, dissolve the tablea in one cup of water. Set aside.
2. In a separate casserole, on medium heat, combine the remainikng cups of water and glutinous rice.
3. When it starts to boil, reduce heat to low and pour the dissolved tablea into the rice mixture.
4. Stir constantly to create a smooth consistency. Add more water if you want it less thick.
5. Add sugar according to your preference.
6. When the rice becomes translucent, the champurado is done.
7. Turn off the stove and serve the champurado in individual bowls while hot.
8. Drizzle with evalorated milk and serve with the dried fish.