1. Trim and core the pineapple, adding the pieces to a large pot(just use core and skin trimmings-so thrifty!). 2. Sprinkle in the rice and water. Mix it up good. 3. Let simmer, covered, for 30 minutes. Remove the skin and core, then puree the rice water with up to 2 cups cubed pineapple. 4. You can use an immersion blender, or a regular blender but be careful – cool before blending. 5. Strain the horchata and whisk together with as much sugar as you’d like. One cup is about right. 6. You may drink this straight and it will be a smoothie consistency, or you can dilute it with water to make a thinner cocoction. 7. Either way , add a spear of sweet pineapple. ---------------------------------------------------------------------------
Nutrition
Ingredients
