Tableas, Nutella and sticky rice = champorado in China

Christmas is a week and a half away, it won't be much of a celebration over on this side of the Pacific, but we're going to make the students do a song and a dance and a play at some celebration outside of school, and then I'm going to go home to cook up some champorado for the other Filipino teacher, perhaps invite the other teachers to come along too. I did a bit of online research to make sure I got a decent recipe, and have improvised with the materials I found in several local stores. The amazing find was tableas, straight from the grinding stones of La Resurreccion in Binondo! I've made several cups of tsokolate eh (or ah), and am ready to make some chocolate goodness for a few guests. The one addition I've made is putting a dollop of nutella into each bowl before ladling some of the chocolate rice pudding in, since I've found that makes for an extra layer of chocolate-ness.

Champorado with Nutella:

1/2 cup of sticky rice
1/2 cup of short grain rice
whole milk (3 cups)
5 to 6 tableas, preferably grated or chopped into small pieces as they dissolved faster
sugar and evaporated milk to taste
Nutella

Add the rice, the milk and the grated tablea chocolates in a pot over medium-low heat. Stir constantly. It takes about 20 minutes to get the rice tender. Put one tablespoon of Nutella in a cup or bowl, ladle the rice pudding into the bowl and serve with evapoated milk. Add sugar if needed.

Along with the champorado, I plan to serve some fresh strawberries (they're in season now), bread, cheeses, and a selection of jams. A student gave several of us a lot of good tea, but my only resort for coffee might be the instant stuff. Or I'll just make them drink tsokolate eh. A double dose of chocolate never killed anyone I think!