In a medium saucepan, boil 5 cups of water. Add 5 pcs roughly chopped tablea and stir until dissolved.
Add 1 cup glutinous or sticky rice and ½ cup brown sugar and stir. Bring down to a simmer and cook until the rice is cooked through and until the mixture reaches the consistency of porridge (15-20 minutes, see notes). Stir occasionally.
Serve warm, topped with milk (optional).
Keep in mind that the champorado will continue to thicken as it cools. So once the rice is cooked, even if your mixture is looking a little soupy, best to remove from heat. The rice will continue to absorb some of that liquid as it sits.