Resbaladera (Rice and Barley Drink)

Resbaladera (Rice and Barley Drink)

Ingredients:
4 cups of water
3 tablespoons of cream of rice
2 tablespoons of cream of barley
½ cup of water, to dissolve the creams
½ cup of sugar
1 teaspoon of salt
1 cup of evaporated milk
¼ teaspoon of vanilla

¼ teaspoon of nutmeg

Procedure:
1. On a hot pot, boil 4 cups of water.
2. Dilute the cream of rice and barley in ½ cup water, add to the hot water, stir and cook over medium heat for 10 minutes.
3. Stir in the sugar and salt, and cook for 5 minutes.
4. Remove from heat and add the milk, vanilla and nutmeg, stir and let cool.
5. Serve chilled with crushed ice.

Chicha de Arroz con Piña (Rice and Pineapple Drink)

Chicha de Arroz con Piña (Rice and Pineapple Drink)

Ingredients:
½ cup of cream of rice (or ½ cup rice)
1 cup of sugar
Pineapple shell and core
A pinch of salt
7 cups of water
1 cup of evaporated milk (substitute for skim, rice mil, almond milk,etc.)

Procedure:
1. Cut the pineapple shell and heart into small pieces. Cook until tender, in 6 cups water. Keep the pot covered so you do not consume too much liquid.
2. Strain and bring the liquid back to the stove.
3. Combine the cream of rice and salt with the remaining cup of water and add this to the pineapple water.
4. Continue cooking over medium heat, stirring constantly for about 15 minutes.
5. Remove from stove and add the milk.
6. Let it cool and serve in glasses.

If you use grains of rice instead of cream of rice

 
1. In Step 3, replace the cream of rice by rice and cook until rice is tender (15 minutes), let it cool down.
2. Blend the mixture of rice and pineapple water
3. Follow Steps 5 and 6.