Prep 15 mins
Cook 30 mins
In this drink, the pineapple skin and core simmers with the rice and water to extract maximum flavor. Then add extra pieces of pineapple goodness to amp up the flavor. Puree with a sprinkling of sugar and you’re done.
- 1 pineapple
- 12 cups water
- 1 cup rice (I like to use brown rice but white is traditional)
- 1 cup sugar (to taste)
- Trim and core the pineapple, adding the pieces to a large pot(just use core and skin trimmings-so thrifty!).
- Sprinkle in the rice and water. Mix it up good.
- Let simmer, covered, for 30 minutes. Remove the skin and core, then puree the rice water with up to 2 cups cubed pineapple.
- You can use an immersion blender, or a regular blender but be careful – cool before blending.
- Strain the horchata and whisk together with as much sugar as you’d like. One cup is about right.
- 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.
This is a wonderful drink - and I enjoyed them often when we first moved to Costa Rica. However, be forewarned that pineapples coming from Latin America are HEAVILY treated with pesticides, many of which are illegal in the U.S.. So I would question the use of the peel (which is what makes this drink so delicious). Once I found out the secret ingredient, I don't drink them anymore. Latin America, and Costa Rica in particular, have a very high incidence of stomach cancers due to the large consumption of treated fruits and vegetables. If you're going to make this, I would suggest using a really potent fruit wash to try to clean as much of the pesticide as possible, or try to find an organic source.