Reciban un cordial saludo comunidad de Hive y a los amigos de Amazing Drinks. Hay frutas que uno le aprovecha la concha y sale una deliciosa bebida.
Todos tenemos bebidas muy especiales o favoritas que nos encantan, justamente este es mi caso. Hoy les quiero compartir una de las bebidas que he disfrutado mucho. La conozco con tres nombres: chicha andina, carato de piña o chicha de arroz con piña.
Esta delicia es a base de arroz y concha de piña, es de sabor muy peculiar, tiene la particularidad que si la dejas un tiempo en reposo después de su cocción a los días se fermenta, o sea que su sabor y olor se intensifican, dándole un sabor poco ácido, a mí me gusta más, la recién hecha.
English Version
Greetings to the Hive community and our friends at Amazing Drinks. There are fruits that you can use the shell to make a delicious drink.
We all have very special or favorite drinks that we love, and this is precisely my case. Today I want to share with you one of the drinks I've really enjoyed. I know it by three names: Andean chicha, pineapple carato, or rice and pineapple chicha.
This delicacy is made with rice and pineapple shell. It has a very distinctive flavor. Its unique characteristic is that if you let it sit for a while after cooking, it ferments, which means its flavor and aroma intensify, giving it a slightly acidic taste. I prefer freshly made chicha.
A continuación, les comparto los ingredientes y la preparación.
Ingredientes:
✓ Concha de una piña pequeña
✓250 gramos de arroz
✓ 1 litro y medio de agua
✓8 cucharadas de azúcar de su preferencia
Preparación:
Lavamos las conchas de piña, la colocamos en la olla con medio litro de agua, se deja hervir un poco, lavamos el arroz, solo una lavada, luego lo incorporamos a las conchas de piña hirviendo y lo dejamos cocinar hasta que el arroz esté bastante blando. Si es necesario se le echa un poco más de agua para que no se pegue el arroz.
English Version
Below, I'll share the ingredients and preparation instructions.
Ingredients:
✓ Shell of a small pineapple
✓250 grams of rice
✓ 1.5 liters of water✓8 tablespoons of sugar of your choice
Preparation:
Wash the pineapple shells, place them in a pot with half a liter of water, let it boil a little, wash the rice, just once, then add it to the boiling pineapple shells and let it cook until the rice is quite soft. If necessary, add a little more water to prevent the rice from sticking.
Una vez ya cocido el arroz, se deja reposar aproximadamente 3 horas a temperatura ambiente. Luego procedemos con la preparación, en la licuadora se vierte el medio litro de agua restante, las 8 cucharadas de azúcar y licuamos.Ya licuada, lo colamos y servimos. De esta preparación salió 9 vasos jugos.
Recuerda que cuando pele ,piña no botes las conchas, porque con ellas tienes otra opción de hacer una rica bebida.
English Version
Once the rice is cooked, let it rest for approximately 3 hours at room temperature. Then, proceed with the preparation: pour the remaining half liter of water and the 8 tablespoons of sugar into the blender and blend. Once blended, strain and serve.
This preparation gave me 9 glasses of juice.
Remember, when you peel the pineapple, don't throw away the shells, because you have another option to make a delicious drink with them.
✓Fotos de mi galería personal, editadas con Fotocollage.
✓Texto traducido con DeepL.
🍹🍍🍍🍹
✓Photos from my personal gallery, edited with Fotocollage.
✓Text translated with DeepL.
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Si supieras que a mi me encanta esta chicha andina , pero nunca la he preparado , he visto tu receta y la haces ver muy fácil y salen muchos vasos 😋
Muy cierto la cáscara de la piña se aprovecha . Gracias por compartir tu receta
Hola,si es muy deliciosa y práctica, gracias por tu comentario, saludo
IT looks so yummy and refreshing dear, this is really good to drink during sunny days.
Hello, yes, with enough ice it is a delight, thank you for your comment, blessings