It is increasingly uncommon to find this rice and barley-based chicha in restaurants, taverns, or refreshment stands. It is very nutritious and refreshing, perfect for hot and humid days.
Its origin dates back to colonial times, when it was prepared with local ingredients such as corn and milk. Nowadays, it continues to be enjoyed as a traditional sweet during various celebrations.
I invite you to embark on this delicious culinary adventure together!
Resbaladera
Ingredients
1 pound of Raw rice
2 tablespoons of Millet in grains
4 cups of Water
1 Cinnamon stick
4 Cloves
3 cups of Milk
1 cup of Cream
½ cup of Sugar
1 teaspoon of Vanilla
1 pinch of Nutmeg
Preparation
Step 1 : To prepare the recipe, first wash the rice and millet, then let them soak in 2 cups of water overnight.
Step 2 : Next, blend the rice and millet, and strain the mixture, placing it into a container.
Step 3 : In a pot, add 2 cups of water, the cinnamon stick, and cloves, and bring to a boil.
Step 4 : Once boiling, add the blended rice and millet, cooking on low heat and stirring constantly.
Step 5 : When the mixture thickens, remove from heat and add the sugar, milk, and cream, stirring until reaching the desired thickness.
Step 6 : Finally, serve the dish garnished with a sprinkle of nutmeg to taste.
Preparation (simple version)
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