In a medium-sized saucepan, add in 1 cup of glutinous rice, 1 (13.5 oz) can of lite coconut milk, and 3 cups of water. Heat over medium heat (while occasionally stirring to prevent the rice from sticking to the bottom) till the water starts to boil.

When the water starts boiling, turn the heat down to medium-low, and continue stirring occasionally to prevent the rice from sticking to the bottom.

When the rice has softened a bit, about 5 minutes of boiling, add in 3 tbsps. of Dutch process chocolate powder and an optional 1/4 tsp of espresso powder, continuing to stir to mix in the chocolate. The espresso powder will help to bring out the chocolate flavor. If needed, break up any clumps of cocoa powder using the back of two spoons. Continue cooking on medium-low heat while stirring occasionally for about 15 minutes.

NOTE: champorado is traditionally made with tablea chocolate (derived from the Spanish word for "tablet", which is made of ground cacao beans and formed into round discs. These may be difficult to find outside the Philippines, so we're using Dutch process cocoa powder. Unsweetened natural cocoa powder can also be used (equal amount), but we prefer Dutch process cocoa for a deeper and fudgier flavor.

Add in 3/4 cup of sweetened condensed milk, mix it in completely. The champorado is ready at this point. You can continue cooking while stirring for up to 5 minutes, as needed, for it to reach your desired consistency. If you prefer it to be more liquidy, you can turn off the heat as soon as you add in the sweetened condensed milk.

Transfer to serving bowls and garnish with an optional swirl of additional condensed milk on top as a garnish and to adjust sweetness to taste. Enjoy!