Ingredients to make Andean Chichi:
For the pineapple extract
- 500 milliliters of water
- 250 grams of pineapple peel
- 190 grams of grated pipeline
- 2 cinnamon sticks
- 5 cloves
- For the rice porridge
- 120 grams of cream of rice
- 4 cups of water (960 milliliters)
How to make Andean Chichi:
- Wash the pineapple with a brush to remove any impurities it may have. Peel the rind and remove the crown. The pulp will not be used in this Venezuelan drink, so you can keep it for another preparation, such as pineapple jam, or eat it as a fruit. Chop the pineapple peel into medium pieces and place them in a glass jar with a tight-fitting lid.
- Place half a liter of water in a pot with the spices (cinnamon and cloves) and cook for 5 minutes over medium heat. Remove and let cool. Then, add 2 cups of the water with spices in the jar where you placed the pineapple peel, add the paper, mix everything and cover the jar. Let the Andean chichi macerate at room temperature for at least 48 hours, in this way the extract will ferment. After 48 hours or more, remove the foam, strain the preparation and reserve.
- Trick: If you don’t get paper, you can replace it with brown sugar.
- For the rice porridge, place the cream of rice in 2 cups of water and stir until dissolved. In a pot, boil another 2 cups of water and add the previous mixture. Cook over low heat for a few minutes, stirring constantly so that it does not burn or stick to the bottom. Remove when a thick porridge has formed and let cool.
- Tip: We recommend making the porridge after the maceration time of the pineapple extract.
- In a processor, blend the pineapple extract with the rice porridge and place the mixture in a jug, previously strained if you want it to be finer. You can already consume the Andean chichi recipe with rice and pineapple, however, if you let it rest at room temperature for about 8 hours, or until its volume grows, its flavor will be more intense and its texture more foamy. Enjoy this cold drink!
