Zutaten für Pineapple Horchata Mexico
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Zubereitung von Pineapple Horchata Mexico
- Trim and core one medium-sized pineapple (about 2 lbs). Reserve the core and skin. Dice 2 cups of the pineapple flesh for later.
- In a large pot, combine the pineapple core and skin, 1 cup uncooked white rice, and 8 cups of water.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Carefully remove the pineapple core and skin from the pot. Let the mixture cool slightly.
- Add the 2 cups of diced pineapple to the rice water mixture.
- Carefully puree the mixture using an immersion blender or a regular blender (cool completely before using a regular blender to prevent burns).
- Strain the horchata through a fine-mesh sieve to remove any rice particles.
- Return the strained horchata to the pot. Whisk in 1 cup of granulated sugar (or to taste).
- Enjoy your horchata as is (it will have a smoothie-like consistency), or dilute with additional water to reach your preferred thickness.
- Garnish each serving with a spear of fresh pineapple.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1154g
Fat
1g
Carbs
157g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Beverages Fruit Rice Mexican Easy Low Fat Vegan Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Healthy 2 Low In Something Tropical Fruit Pineapple Pasta Rice And Grains Brunch Non Alcoholic
