Chocolate Breakfast Rice Pudding

• 3/4 cup uncooked sweet sticky rice (malagkit)
• 3 cups milk
• 1 cup water (or strong coffee)
• 1/3 cup sugar 
• pinch of salt
• 1 cup semi-sweet chocolate chips
• 2 Tbsp Kahlua or other coffee liqueur
• 3 strips bacon, chopped fine

Combine the rice, milk, water/coffee, sugar, and salt in a large saucepan over high heat. While stirring frequently, bring everything to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and mixture thickens, 30-40 minutes.

Meanwhile, cook the bacon in a small frying pan over medium heat until brown and crisp, 5-7 minutes. Drain on plate line with paper towels and set aside.

Remove the rice mixture from the heat. Add the chocolate chips and stir until they are melted and thoroughly incorporated into the rice. Stir in the coffee liqueur, if using.

Spoon the pudding into individual bowls and serve warm, garnish with bacon. Can also be served cold.

Makes 4-6 servings.