Pera Piña Recipe (Pineapple Rice Drink)

Pera piña or jugo de pera piña is a delicious refreshing drink hailing from the Dominican Republic. Made from boiling pineapple skin and rice, this refreshing and delicious pineapple rice drink is perfect during the hot summer months! It’s a fantastic way to use the peel, ensuring that none of the delicious, all-edible fruit goes to waste. Next, you’ll have to try another Dominican juice called morir soñando.

Pera piña in English translates to “pear pineapple”. This drink does not actually contain pear. However, the combination of pineapple and rice creates a flavor and texture reminiscent of pear, hence the name “pera piña”.

Pera piña is also known as chicha de arroz con piña (pineapple and rice chicha) throughout South America and in other Latin American countries.

Arroz con piña, Panama’s version of pera piña is a more accurate title of this pineapple and rice drink.

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Ingredients

Pineapple

A ripe pineapple that is mostly a yellow or golden color will work best for this recipe as that’s when the pineapple is sweetest.

This recipe only uses the peel, however some people also like to use the core as well as chunks of the flesh. I like to save the pineapple flesh for making pineapple agua fresca or pineapple coconut smoothies.

White rice

Any long grain or medium grain white rice will work.

Cinnamon stick and whole cloves

These will add additional flavor as well as some spice and warmth to the drink.

Brown sugar

Piloncillo or panela will also work in this recipe.

This recipe is adaptable. Some people like to add some vanilla extract. The Panamanian version includes a can of evaporated milk for a touch of creaminess.

How to make Pera piña

Wash the pineapple well and slice the peels from the pineapple. Make sure to leave some of the flesh attached to the peel.

Make sure to chop up the pineapple flesh and store in the fridge for later. I like to give the peels another rinse in a colander under running water just to make sure they’re clean.

Put the peels, rice, cloves, cinnamon stick, brown sugar and 2 liters of water in a pot.

Bring it to a boil and reduce the heat to medium. Cover and let cook for 40 minutes.

Then remove from heat and let cool for about 45 minutes.

Remove the cinnamon stick from the pot and discard.

The next step we’re going to do in batches.

Transfer some of the peel, rice and water to a blender and blend until smooth.

Strain the mixture into a pitcher using a fine mesh strainer and discard any solids leftover.

Repeat the blending and straining process with the remaining peels and rice.

To the pitcher stir in a few more cups of water.

Taste the juice for sweetness. If needed add more brown sugar.

Transfer the pitcher of pera piña to the fridge to chill.

When to serve Pera piña

Pera piña is great served anytime of day. It’s best served chilled or over ice.

Before pouring the juice it’s best to give the pera piña a stir as the juice tends to settle.

Apart from being delicious, Pera piña is refreshing and best of all, not acidic but rather soft on the palate.

Tips and tricks

• You may also boil the pineapple core along with the peel and rice if desired.
• You can always freeze pineapple peels for later use.
• Don’t add too much brown sugar to the pot as you don’t want it overly sweet. You can always add more sugar to the juice after blending and straining.
• Add a can of evaporated milk for a touch of creaminess.

Dominican juice recipe

This Dominican juice recipe for pera piña is absolutely delicious. It’s perfect for those hot summer days when you want something cool and refreshing. Let me know what you think of it in the comments below!