Chocnut Champorado with Bacon

Combine malagkit rice and water in a pot over medium heat and bring to a simmer.

Dissolve tablea in some hot water and add to the pot of rice. Stir often until mixture thickens.

Stir in the crushed chocnut and continue to stir until rice is cooked and you’ve achieved your desired consistency. Add sugar then set aside.

Fry the bacon until crispy on a nonstick pan over medium heat. Set aside.

Serve the champorado with a drizzle of evaporated milk, top with more crushed chocnut and finish with a generous topping of crispy bacon bits.