Jugo de pera piña (Dominican Pineapple Rice Drink)
Jugo de Pera-Piña is one of those drinks that tastes like my childhood in the Dominican Republic. We’re making it two ways, the classic version everyone knows and loves, plus a caramel twist that kids go crazy for.
Ingredients for Dominican Pera-Piña
For the Base: Pineapple peel and core simmered with rice create a smooth, fruity base.
For Flavor: Sugar, cinnamon, and cloves add sweetness and warmth.
For Finishing: Water blends it all, with a touch of vanilla for extra aroma.
Version 1: Original Pera-Piña
The classic version uses pineapple rind, rice, sugar, cinnamon, vanilla, and water. Stick to fresh pineapple (not canned) and use long-grain rice like basmati or jasmine for a smooth texture. Adjust the sweetness to taste. Swap sugar for a healthier option like xylitol or another light sweetener if you prefer.
How To Make Plain Pineapple And Rice Juice
Simmer the pineapple rind, core, rice, water, and cinnamon until tender. Blend the mixture, strain out the pulp, then stir in sugar and vanilla while warm. Chill and serve over ice for a smooth, refreshing drink.
Watch How I Make It
Version 2: Caramel Pera-Piña
This is another version I grew up with. This richer version is perfect for parties. Use any part of the pineapple, including the flesh, and mix in homemade caramel for a sweet, golden twist on the classic drink.
How To Make Caramel Pera-Piña
Melt sugar until golden, add pineapple chunks, then stir in rice, water, and cinnamon. Cook as usual. The quick caramel step adds rich flavor in just 5 extra minutes!
How To Prepare The Pineapple For Pera-Piña
Rinse and scrub the pineapple to remove dirt, then cut off the top and core it. Save the flesh for later and chop the rind and core into small pieces, a great way to use every part!
Variations for Pera-Piña
- Creamy Coconut: Blend in coconut milk for a richer, dairy-free version.
- Spiced Up: Add a pinch of nutmeg or allspice for warm, holiday flavor.
- Boozy Upgrade: A splash of rum turns this into a fun tropical cocktail.
Keesha’s Tips & Tricks
- Use Up Leftover Rice: If I’ve got plain cooked rice hanging out in the fridge, I toss it into this recipe; no need to cook more! Just be sure to still boil the pineapple rind to soften it up.
- Cool Before Blending: Let the mixture cool a bit before blending. It’s safer and helps keep the flavors bright.
- Strain Well for Smoothness: I like to give the juice an extra strain through a fine mesh sieve. It makes the texture silky smooth and feels a little more special.
How to Store Pera-Piña
Keep Pera-Piña in an airtight jug in the fridge for up to 3 days. For longer storage, freeze it in a container with a little space at the top for up to 2 months, then thaw in the fridge and give it a good stir before serving.
FAQs about Pera-Piña 2 Ways
More Delicious Juice Recipes
If you love juice recipes like this, try my Jugo De Avena, Horchata De Arroz, Cantaloupe Melon Juice, Aloe Vera Juice, Pineapple Cucumber Juice, or Carrot And Orange Juice.
Pera-Piña 2 Ways – Easy Dominican Pineapple And Rice Juice
Ingredients
Original Recipe
- 1 pineapple
- 1/2 cup white rice, uncooked
- 7 cups water
- 1 cinnamon stick
- 1/2 cup white granulated sugar
- 1 tsp vanilla extract
Caramel Recipe
- 2 tbsp granulated white sugar
- 3 cups pineapple
- 1/2 cup white rice
- 7 cups water
- 1 cinnamon stick
- 1/2 cup brown sugar
Instructions
Original Recipe
- Prepare the pineapple according to the guide above. You can also check out my video tutorial to see exactly how I cut the rind and core.
- Next, combine the pineapple rind, core, rice, water, and cinnamon stick in a large pot. Give the ingredients a stir to make sure all the flavors are well mixed.
- Place the pot over medium-high heat. Allow the ingredients to reach a gentle boil.
- Once it starts simmering, leave the rice and pineapple to cook for roughly 20-30 minutes. The pineapple skin should be soft and tender and the rice should be completely cooked.
- When the ingredients are soft, add the mixture to a blender without the cinnamon stick. Make sure to pulse the mixture until you have a uniform liquid. It will be chunky.
- Next, place a sieve over a large mixing bowl. Sieve the liquid to segregate the juice from the chunky pulp. Discard the pulp.
- Add the sugar and vanilla extract to the pineapple and rice juice. Stir the liquid until the sugar has dissolved.
- Encase the bowl with plastic or cling film. Place the sweetened juice inside the fridge and leave it to chill for a couple of hours.
- This juice is best served chilled over ice. It's also best on the same day as you made it.
Caramel Recipe
- To start, add the granulated white sugar into a large pot over medium heat. Leave the sugar to melt and eventually become a caramel or amber color.
- Once you are happy with the color, add regular pineapple chunks. stir them through the caramel so they are all coated well.
- Next, add the rice, water, and cinnamon stick.
- Bring the contents to a simmer and leave the ingredients to cook for 20-30 minutes.
- Once cooked, blend the ingredients together without the cinnamon stick.
- Strain the blended liquid and add the sugar and vanilla to the juice.
- Leave the pineapple rice juice to chill in the fridge before you serve it.
