Views: 23Views: 24
Read Time:52 Second

This fruit-splashed horchata recipe is creamy and perfectly refreshing over ice. Dan Buettner collected this recipe from Costa Rican centenarians on a recent trip to the Nicoya peninsula to find recipes for Blue Zones Kitchen. This traditional preparation uses both the pineapple peel and pineapple core, which we normally throw away.

View Also:  Recipes: Pleasant Pineapple and fig sour You Can Make in Record Time

 

INGREDIENTS
1 pineapple 5 cups water 1 cup long-grain white rice 1 cinnamon stick Sugar to taste

 

DIRECTIONS
Peel and core the pineapple; reserve the flesh for garnish. Place rice, cinnamon stick, pineapple peels and core with water in a pot; bring to a boil, then lower heat and simmer for 25 minutes. Remove cinnamon stick, peel, and core. Blend in a blender or with an immersion blender. Strain if you want a smooth texture. Add sugar and water if needed, for taste and consistency Garnish with sliced pineapple pieces.
[yasr_visitor_votes size=”medium”] [wprm-recipe-print]
View Also:  Recipe: Luscious Fried Chicken Fritters Every Beginner Should Master
0 0
Happy
Happy
%
Sad
Sad
%
Excited
Excited
%
Sleppy
Sleppy
%
Angry
Angry
%
Surprise
Surprise
%

Average Rating

5 Star
0%
4 Star
0%
3 Star
0%
2 Star
0%
1 Star
0%

Leave a Reply

Your email address will not be published. Required fields are marked *