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