Pineapple Horchata(Mexico)

1. 1

   Trim and core the pineapple, adding the pieces to a large pot(just use core and skin trimmings-so thrifty!).

2. 2

   Sprinkle in the rice and water. Mix it up good.

3. 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. 4

   You can use an immersion blender, or a regular blender but be careful - cool before blending.

5. 5

   Strain the horchata and whisk together with as much sugar as you'd like. One cup is about right.

6. 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. 7

   Either way , add a spear of sweet pineapple.

No additional tips available.