Chicha de arroz

Chicha is one of the most popular drinks in South America and is loved by people of all ages.

Chicha is one of the most popular drinks in South America and is loved by people of all ages. However, each country boasts of its own version of chicha. In some countries, this refreshing drink is made from maize or cassava.

Chicha de arroz, an Ecuadorian recipe of Margarita Pérez, is a sweet and thick drink made from uncooked rice with tropical fruits and spices. Served chilled, it is the perfect pick-me-up for hot tropical summer days.

Ingredients (for 8 glasses):

• 3 heaping tablespoons uncooked rice
• 3 cups chopped pineapple
• 1 cup chopped jackfruit (or passion fruit)
• 1 liter cinnamon- and clove-infused water
• 1 liter lemongrass- and lemon leaf-infused water
• 2 tablespoons lemon juice (one lemon)
• 3 tablespoons sugar

Preparation

Chicha de arroz

1. Soak the uncooked rice for 24 hours (change the water three times in a span of 24 hours).
2. Marinate pineapple and jackfruit in lemon juice and 3 tablespoons of sugar.
3. Drain the uncooked rice and grind it in a blender without water until it becomes powdery.
4. Add fruits and infusions and blend well.
5. Strain the mixture and add sugar to taste.
6. Serve cold.

Cinnamon- and clove-infused water

1. Boil a liter of water and add a 2-inch piece of cinnamon and five cloves.
2. Boil for some time.
3. Strain.

Lemongrass-infused water

1. Boil a liter of water and add three leaves of lemongrass and three leaves of lemon.
2. Boil for some time.
3. Strain.

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Mrs. Pérez is the mother of Ricardo Oliva, a plant pathologist at the International Rice Research institute (IRRI) and works on host plant resistance against major diseases of rice. Living in Ecuador, she shared this rice recipe when she visited Ricardo at IRRI in Los Baños, Philippines.