Fresco de Arroz con Piña

A thick, velvety drink of long-grain rice simmered with pineapple rind and core, then blended, strained and scented with orange zest and vanilla. Served cold, it is soothing alongside spicy food.

Total time: 4 hr
Servings: 12

Naturally sweet twist
Velvety & mellow

Alcohol-free

Flat lay on pink of an empty white plate ringed by limes, mint, a cocktail shaker, tongs and a glass of ice with straws — Sour meets Sweet Magic

Ingredients

12 cups water
rind and core of 1 pineapple, scrubbed and cut into 3-inch pieces
1 cup long-grain white rice
½ tsp salt
finely grated zest of 1 orange
1 tsp pure vanilla extract
2–3 Richberry halves

How to Make It

Simmer
Bring the water, pineapple rind and core, rice and salt to a boil in a large pot over medium-high heat. Lower the heat to medium and simmer for 45–60 minutes, until the pineapple is soft.
Add zest, then cool
Stir in the orange zest and cook, stirring, for a minute or two. Take the pot off the heat and leave to cool completely.
Blend and strain
Blend the rice and pineapple mixture, strain it into a pitcher and discard the solids. Stir in the vanilla, and thin with a little water if you prefer it lighter.
Chill
Refrigerate until very cold before serving. It keeps in the fridge for up to 3 days, and leftovers freeze for up to a month.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.