Champorado Filipino Rice Porridge With Chocolate

Ingredients

• 1 1/4 cups glutinous sticky rice (9 ounces; 260g), see note
• One 13.5-ounce (400ml) can coconut milk
• 4 1/2 ounces (135g) finely chopped chocolate, preferably from an equal-parts mix of chocolates that include one very dark (100%) and then one or two moderately dark and/or semisweet chocolates (60-70%)
• 2 tablespoons (25g) granulated sugar
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• Condensed milk, for serving
• For the Spicy Candied Anchovies (optional):
• 1 ounce (30g) dried salted anchovies, see note
• 1 fresh green or red Thai chile, stemmed and finely chopped
• 1/4 cup granulated sugar (1 3/4 ounces; 50g)

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