Make a Refreshing Drink With Pineapple Rinds and Rice
Of all the trash I’ve eaten , pineapple peels may be my favorite. Not only can they make an icy glass of tea or a decidedly tropical gin , but I noticed that there is another fantastic drink for which this noble piece can be used: chicha de arroz con piña .
In addition to being a great scraps tool, this drink is creamy (without any dairy), tropical and quite sweet. To make it you will need:
- A pineapple
- 1/2 cup white rice
- 1/4 cup raw, brown, or turbinado sugar
- cinnamon, cloves, allspice (optional)
Crack the pineapple by removing the skin and core, and set the top aside for another use (such as growing another pineapple ). Place the cuttings in a saucepan and pour in enough water to cover them. Add any spices, add rice, cover and bring to a boil. Let it simmer for about half an hour, until the rice is completely soft, then remove from heat.
Use tongs to remove the rind and core, leaving the rice. Give your tropical elixir a flavor and if you want to sweeten your dish, add 1/4 cup sugar. Let everything cool completely. From here, you can proceed in two ways: you can mix the rice with the liquid, then strain or skip mixing and simply strain the rice. I tried both and found the drink was too thick with added rice (and it saves you a step).
Serve chilled as is, or you can add a little bit of condensed milk and a little vanilla for a creamy and decadent treat with Dole’s exquisite and easy whipping taste. I also think rum would be a good idea because rum is almost always a good idea, especially when it comes to pineapple.