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