Quirky Foodster

Drinks

Resbaladera (Rice and Barley Drink)

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Ingredients

  • - 150 g (3/4 cup) uncooked rice
  • - 50 g (1/4 cup) pearl barley
  • - 1.2 litres (5 cups) water, divided
  • - 1 cinnamon stick
  • - 400 ml (14 oz) evaporated milk
  • - 100 g (1/2 cup) sugar, or to taste
  • - 1/2 tsp vanilla extract
  • - Ground cinnamon, to garnish

Method

  1. Soak the rice and barley together in half the water for at least 4 hours, or overnight.
  2. Simmer the soaked rice and barley with the cinnamon stick in the same soaking water for 20-25 minutes until very soft.
  3. Remove the cinnamon stick and blend the mixture with the remaining water until completely smooth.
  4. Strain through a fine sieve or cheesecloth into a large jug, pressing to extract as much liquid as possible.
  5. Stir in the evaporated milk, sugar and vanilla, adjusting sweetness to taste.
  6. Chill thoroughly and serve over ice, dusted with a little ground cinnamon.

Introduction: Resbaladera is a creamy, lightly spiced Costa Rican drink made from blended rice, barley and milk, similar
in spirit to horchata found elsewhere in Latin America but distinguished locally by its own name and
characteristic silky texture, from which it draws its name (meaning 'slippery' or 'slidey').

Cultural Background: Resbaladera is a creamy, lightly spiced Costa Rican drink made from blended rice, barley and milk, similar
in spirit to horchata found elsewhere in Latin America but distinguished locally by its own name and
characteristic silky texture, from which it draws its name (meaning 'slippery' or 'slidey').

Tips: A long soak softens the rice and barley thoroughly, making for a smoother final blend. Straining well removes any remaining grit for the drink's signature silky consistency.

Variations: Add a few soaked almonds to the blend for extra richness. Use coconut milk in place of evaporated milk for a dairy-free version.

Storage: Refrigerate in a sealed jug for up to 4 days, stirring before serving as it may settle.

Reheating: Not applicable; served cold.

Nutrition: Approx. 190 kcal, 4g protein, 5g fat, 33g carbohydrate per serving.

FAQs

Q: How is Resbaladera different from Mexican horchata?
A: Both are creamy grain-based drinks, but Resbaladera specifically uses a rice-and-barley base with evaporated milk, giving it a distinct name and character within Costa Rica, separate from other regional rice drinks.

Q: Can Resbaladera be made dairy-free?
A: Yes, substitute a plant-based milk such as coconut or oat milk for the evaporated milk.