For the Champorado: Place rice in a medium bowl and cover by at least 2 inches of room temperature water. Cover bowl and let soak at room temperature for at least 3 hours and up to overnight. Drain rice.

In a 6-quart pot, add 2 cups (475ml) water and bring to a boil over high heat. Add soaked rice and coconut milk and cook, stirring and scraping bottom of pot constantly with a wooden spatula or spoon to prevent sticking, until liquid has been mostly absorbed and rice is almost fully softened, 15 to 20 minutes.

Reduce the heat to maintain a simmer, then stir in chocolate, sugar, and salt until chocolate is melted and thoroughly incorporated; make sure to scrape the bottom of the pot to prevent the starch from sticking and burning. The consistency of the rice should be similar to porridge or thick congee. Cover pot and set aside.

Meanwhile, for the Spicy Candied Anchovies (optional): Line a rimmed baking sheet with parchment paper. Heat a 10-inch stainless-steel skillet over medium-high heat until lightly smoking. Add anchovies and chile, and cook for 1 minute to allow the flavors to meld.

Add sugar, increase heat to high, and cook, stirring constantly to prevent crystallization on the sides, until anchovies are caramelized and deep amber in color, 3 to 5 minutes (the anchovies should be fully coated in the caramelized sugar). Transfer candied anchovies to prepared baking sheet, spreading in as thin a layer as possible, and let cool completely. Once cool, use your hands to break the anchovies apart.

To Serve: Scoop champorado into individual serving bowls, drizzle with condensed milk, and top with candied anchovies (if using). Serve immediately.