The recipe is a cooked horchata (homemade rice drink), different from the amazing no-cook Strawberry Almond Horchata we made for our Mexican Global Table. In this drink, the Pineapple skin and core simmers with the rice and water to extract maximum flavor. Then I added extra pieces of pineapple goodness to amp up the flavor. Puree with a sprinkling of sugar and you’re done. Welcome to summer in a glass.
| Servings |
| 1 gallon |
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The recipe is a cooked horchata (homemade rice drink), different from the amazing no-cook Strawberry Almond Horchata we made for our Mexican Global Table. In this drink, the Pineapple skin and core simmers with the rice and water to extract maximum flavor. Then I added extra pieces of pineapple goodness to amp up the flavor. Puree with a sprinkling of sugar and you’re done. Welcome to summer in a glass.
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Ingredients
- 1 pineapple
- 12 cups water
- 1 cup white rice
- 1 cup sugar , or to taste
Servings: gallon
Units:
Instructions
- Trim and core the pineapple, adding these pieces to a large pot. This is thrifty. This is smart. Sprinkle on the rice and water. Mix and simmer, covered, for 30 minutes.
- Meanwhile, chop the rest of the pineapple into bite-sized pieces (reserving some for garnish)
- Remove the skin and core, then puree the rice water with up to 2 cups cubed pineapple. I used an immersion blender, but if you use a regular blender be careful – cool before blending. Strain the horchata and whisk together with as much sugar as you’d like. I used 1 cup.
- You may drink this straight and it will be a smoothie consistency, or you can dilute it with water to make a thinner cocoction. Either way , add a spear of sweet pineapple, or several cubes.