Pour water in a cooking pot. Bring to a boil.

Put-in the tablea and then stir. Let it dissolve in boiling water.

Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir almost constantly to avoid sticking. The rice should be ready when it absorbs the water (about 15 to 25 minutes).

Add the sugar. Stir until the sugar dissolves.

Transfer the champorado in individual serving bowls. Top with condensed milk.

Serve with tuyo. Share and enjoy.