In the Philippines, they call it "champorado," but in the end it's the creamiest, most chocolatey rice pudding you've ever had.
Cover with a lid and bring to a simmer. Once it starts to simmer cook,stirring occasionally, until the rice is tender, about 20-25 minutes.Note: you don't want all the liquid to be absorbed by the rice as you need it to have a sauce. Rice absorbs liquid once it has been removed from the heat so factor that in.
Once the rice is fully cooked remove from the heat and stir in the bittersweet chocolate, salt, and vanilla extract.
Serve warm or cold in individual bowls with whipped cream on top.
Keep refrigerated for up to 3 days.