In a pot over high heat, bring 3 cups of water to boil. Add the glutinous rice and let it cook for 5 minutes, stirring from time to time.

Dissolve cocoa powder in 1 cup warm water. Make sure all lumps are gone. Pour cocoa mixture into the pot of rice and continue cooking until it gets thicker. Turn heat to medium-low. Add the sugar and stir occasionally to prevent rice from sticking at the bottom of the pot. Add more water if it gets too thick and the rice is not yet done.

Remove from heat once the glutinous rice is done and the desired consistency is achieved. Note, however, that the glutinous rice will continue to expand and absorb the liquid even after cooking.

Serve Champorado in a bowl and add some evaporated milk on top.