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cocovera
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Combine rinsed glutinous rice, water, and salt in a heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Stir every 3 minutes to prevent sticking. Cook uncovered for 15-20 minutes until rice is completely soft and mixture has thickened to a porridge consistency.
Reduce heat to low. Add cocoa powder, chopped dark chocolate, and brown sugar. Stir continuously until chocolate melts completely and mixture is smooth and glossy, about 2-3 minutes. Remove from heat.
If champorado is too thick, add water or milk a few tablespoons at a time until you reach desired consistency. It should be thick but pourable.
Ladle champorado into bowls. Drizzle generously with sweetened condensed milk or your preferred topping. Sprinkle with cacao nibs and a pinch of flaky sea salt if desired. Enjoy warm or chilled.