Champorado. It’s the chocolate rice dish drizzled with milk on top, usually for breakfast. And I got this boxed champorado from the store, Maya Champorado Mix. The instructions were clear; boil 5 cups of water, 1/2 cup of sugar, and the champorado mix. Stir for 15-18 minutes until rice is cooked. Before making champorado, I wanted to make caramel. So I dumped 5 cups of water and a cup of sugar into a pot, and I boiled it, but it wouldn’t make caramel, so I added the whole pound of sugar, and added a little bit more from the remnants of our sugar pot, and it still didn’t make caramel. Since it’s 5 cups of water already, I decided to just cook the champorado and I poured the contents of the packet into it. It boiled and bubbled and next thing I know chocolate’s flooding in our kitchen and I turned the stove off. I didn’t give up though, I still let it ‘simmer’, as I’ve read in an article on how to cook champorado. The rice was never cooked, and the water caramelized, and now I’m sitting here eating diabetes in a bowl. I don’t know how to cook.
