Champorado

5 cups water
1 cup jasmine or glutinous rice, uncooked and washed
6 tbsp cocoa powder or tablea
6 tbsp brown sugar
1/2 tsp salt

Add the water to the rice in a pot and cook on medium heat uncovered, until about 60% of the water has been absorbed.
Add cocoa powder or tablea and mix thoroughly. Add brown sugar and salt.
Cook and mix continuously until it thickens in texture.
Serve with milk and extra sugar as needed.