Pera-Piña (Pineapple and Rice Juice)

Pera-piña (Pineapple and rice juice)

There are two groups of people who have strong opinions about how people should raise their kids: people who have kids, and people who don’t. I don’t know exactly what genetic quirk makes people feel is not just vital, but urgently necessary to share their deeply-held child rearing philosophy with other parents.

You know who else has even stronger opinions about child rearing? Kids. There is a story behind this pera-piña (pineapple and rice juice).

Pera-piña (Pineapple and rice juice)  Pera-piña (Pineapple and rice juice)

It took me a long time to figure out that this wasn’t a drink my mom — a frugal woman if there was ever one — made up to get rid of pineapple peels and cores, just as she would find ways to use nearly everything this side of edible. I really, really believed we were the only ones drinking this.

Not that I didn’t like it, mind you, I loved it, but I thought my mom was using us as a garbage disposal of sorts. So I pretended I disliked it. Now I am sure that my mom wasn’t buying the act, an empty glass doesn’t really spell disgust.

Like any other child, I had strong opinions about what I was fed. “Do we have to eat fish again?” “Are beans really good for us? “Why can’t I have cake for lunch?” “So and So’s mom lets her eat what she wants, why can’t I?”

Pera-piña (Pineapple and rice juice)  Pera-piña (Pineapple and rice juice)

Eventually I came to appreciate my mom’s child rearing methods (and her food), even if I don’t agree with every choice she made. I now know that she loved us infinitely, and was doing what she thought was best for us. And no, cake is really not an acceptable meal.

Pera-piña in Spanish translates as “pear and pineapple”. In reality it does not contain pears. I suppose it got its name because its flavor and texture are reminiscent of pear juice.

Aunt Clara

Pera-piña (Pineapple and rice juice)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • Peel and core of 1 pineapple
  • ½ cup of rice
  • 4 quart [4 lt] of water
  • 1 teaspoon of vanilla extract
  • 1 cup of sugar (you may not use it all)
Instructions
  1. Cut the pineapple into small pieces.
  2. Mix pineapple with rice and 2 quart [2 lt] of water in a large pot.
  3. Boil over low heat until the rice is very tender (about 20 minutes) and has tripled in size, adding water when necessary to maintain the same level.
  4. Let it cool to room temperature, add vanilla extract and blend until all the ingredients are liquified.
  5. Strain and discard the solids.
  6. Add sugar to taste. Serve chilled

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{ 12 comments… add one }

  • jas June 20, 2014, 11:18 AM

    Is it mandatory to add the clavos de dulce? I’ve seen other recipes that do add it?

  • Lisa May 4, 2014, 4:32 PM

    I love your blog. It is really so nice to see these special recipes. Thank you.

  • Solary December 10, 2013, 11:20 AM

    Thank you For The recipe.
    I have ones light doubt if i go with the option to use the peel rather than the fruit …. The peel is what must be blended along with the rice?

    • Aunt Clara December 24, 2013, 2:04 PM

      Yes, the peel is blended along with the rice.

  • Elisbeth March 8, 2013, 9:47 PM

    When cooking rice I usually rinse it…does this recipe call for the rise to be rinsed and if so, how many times?

    • Aunt Clara March 8, 2013, 10:07 PM

      I never rinse rice, as it washes out some of the nutritional value.

  • Cindy January 28, 2013, 2:01 PM

    I have not had this years but will be making it soon. Thanks for the recipe.

  • Katie May 16, 2012, 6:51 PM

    Wow, this looks really delicious and thirst quenching. I kind of want some right now!

  • Antonia Smith May 6, 2011, 7:49 AM

    Try this out!

  • Anonymous. January 17, 2011, 2:42 AM

    do i just use normal white Goya rice for this?

    • Aunt Clara January 17, 2011, 7:46 AM

      I assume Goya rice is the same long grain rice used in Dominican and Puerto Rican cuisine, then yes.