"Green is the prime color of the world, and that from which all loveliness arises." -Pedro Calderon de la Barca.


Monday, April 13, 2009

Chicha de Arroz con Piña

Meme and Fidelia (Panamá)
Emily loves pineapple and talked me into buying one at Sam's on Friday. I noticed it looked pretty ripe this morning so I decided to cut it up and make chicha de Arroz con Piña while I was at it. This is a frothy, yummy, sweet, drink that instantly brings back memories of shopping on Avenida Central with mom and Meme. They would have big jugs of this for sale in little stores and it tasted so good when you were hot and sweaty from shopping with two shopaholics all morning! I learned how to make this by watching one of my babysitters, Delia. She was a wonderful cook and an even better person!


Recipe for Chicha de Arroz y Piña

1. First cut top and bottom off of pineapple (piña.)

2. Continue by cutting rind off. (Do not throw away!)

3. Cut into quarters. Then cut down edge to get rid of center core. (SAVE.)
4. This is what you will have. A bowl of the cut up fruit, a top piece (to plant,) and a pot with all the end pieces, core, seedy pieces etc.

5. Cover the scraps in the pot with water. Add about 1-2 cups of rice, cinnamon to taste (or cinnamon sticks,) a little dash of cloves, sugar to taste (I like raw or turbinado about a cup,) and boil until the rinds are soft and rice is done. You can substitute the sugar with a can of condensed milk at the end if you like that taste, but I was trying to keep it lower calorie and this tastes as good. When it's done take out scraps and toss them in your compost. Put what's left in the blender and puree. Then pour into a pitcher over some ice to cool. To serve I like to get a glass of ice, pour glass about half full of milk, then the rest with the chicha.
Sprinkle with cinnamon.
You can add vanilla if you like and more pineapple juice if you like.
(Also, if you didn't add sugar you can add the
condensed milk to the pitcher and add a bit more water.)

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