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Pera piña (Dominican Rice and Pineapple Drink)
Pera piña (Dominican Rice and Pineapple Drink) is a traditional Dominican (from the Dominican Republic) recipe for a classic drink made from a boiled blend of pineapple peel, ice and spices that's puréed and strained before being chilled and served. The full recipe is presented here and I hope you enjoy this classic Dominican Republic version of: Dominican Rice and Pineapple Drink (Pera piña).
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Additional Time:
(+chilling)
Serves:
8
Rating: 
Tags : Vegetarian RecipesSpice RecipesDominican-republic Recipes
This is a thrifty recipe from the Dominican Republic that makes the most of pineapple peels and cores after removing the flesh. I’m always interested in no waste recipes, particularly for pineapples, such as Kenyan ginger beer sweetened with pineapple peel, or Nigerian zobo sweetened in the same manner.
Ingredients:
Any leftovers from preparing a pineapple (eg peel, core and trimmings)
200g uncooked white rice
5 whole cloves
1 cinnamon stick
200g brown sugar
2l water (plus 750ml)
Method:
Combine the rice, pineapple trimmings, cloves, cinnamon stick, brown sugar and 2l of water in a large pan. Bring everything to a boil. Cover the pan and cook for 40 minutes.
After this time, take off the heat and set aside to cool for 45 minutes. Remove the cinnamon sticks and discard.
Transfer some of the pineapple peel, rice and water to a blender and process until smooth.
Strain the resultant mixture into a jug/pitcher using a fine mesh sieve and discard any solids left in the sieve.
Repeat the blending and straining process until all the contents of the saucepan have been processed.
Add 750ml more water into the jug/pitcher then taste the juice for sweetness/tartness. Adjust to taste by adding lime juice and/or brown sugar.
Transfer the pitcher of pera piña to the fridge to chill. Serve well chilled over ice.
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