Another lame food post

The real disadvantage of not taking my SLR everywhere with me is that I end up stealing my friends’ cameras, and then having to wait for ages to get the photos.

Therefore, today I will not finish blogging about NYC, and I will most certainly not be blogging about the rad Sol Le Witt retrospective I saw today at the MASS MoCA.

Nope, those will come…sooner or later…when I steal the photos back from my friends. 🙂

Today is another double-whammy lame post:

1. I’m writing about food…again.

2. I’m writing about Mexican food…again.

KA-POW!!! There it is.

My dear friend Ela is rad because she knows how to cook way better than I can. She’s also Mexican-American, and is probably REALLY annoyed by me continually asking her to teach me how to make tortillas.

So the other night, I was watching Hurt Locker, and simultaneously talking to dear Ela. And in between belly bombs and scenes in which Ralph Fiennes gets blown up, I asked her, “Do you know how to make horchata?”

“Duh,” she replies.

“Well….?”

“Blend some rice and water. Add milk, cinnamon, sugar.”

“Thanks.”

She does this, but it’s why I love her. She’ll tell me the ingredients but not the proportions. This is probably why she will be a good mom—she’ll make her kids figure it out on her own. I did end up squeezing out how much rice and water, precisely, and a few more tips, but I finished it up today, and the results were pretty good.

For those of you who don’t know, horchata is a sort of cinnamon rice-milk. And it’s delicious.

Mine has a lot of cinnamon floating on top.

Here’s the recipe. You should make some.

Horchata

Horchata
Another drawback of not using my SLR: The photos turn out like this on my phone....

Ingredients:

2 cups short-grain white rice
5 cups cold, filtered water
1 can (1.5 cups) evaporated milk
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla (or more, to taste)

Directions:

1. Lightly blend rice and cold water together. I don’t have a blender, and it worked fine. I just don’t have any rice chunks. Cover and refrigerate overnight. I actually let mine sit for about 2.5 days since I was out and about, and I think it gave it the necessary rice-y flavor since I didn’t have a blender or food processor.

2. Separate rice from water through a colander. Toss the rice.

3. To the rice-water, add one can of evaporated milk, sugar, cinnamon, and vanilla. Stir or shake until blended. Add more sugar, cinnamon, or vanilla to taste.

4. Refrigerate, and serve cold over ice.

Enjoy!!

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Published by

Danielle

Exuberant photographer, artist, writer, designer, wannabe chef, and Crossfitter.

5 thoughts on “Another lame food post”

    1. Nope! I’m sure you could, but it’s not traditionally like that. I think it’s meant to be a “refreshing” alternative to Kool-Aid or whatever. 🙂

  1. I LOVE horchata! I usually get it at the burger joints around here that sell both Mexican food and burgers though instead of attempting to make it myself. Next, I will have to give you the recipe for posole! Yummy! 🙂

  2. This sounds so flippin good. Bookmarked with the assumption it will actually, you know, WARM UP at some point. Thanks for sharing!

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