Resbaladera: A Creamy Costa Rican Elixir of Comfort

There are some flavors that transport you instantly, like a warm hug from a cherished memory. For me, Resbaladera is precisely that. I first encountered this enchanting Costa Rican drink on a sweltering afternoon in the vibrant marketplace of San José. The air was thick with the scent of exotic fruits and sizzling street food, but it was the gentle, sweet aroma wafting from a small vendor’s cart that truly captured my attention. A rich, milky-white liquid, flecked with what looked like cinnamon, was being ladled into clear glasses. With the first sip, a wave of comforting sweetness and subtle spice washed over me, a perfect antidote to the heat and a delicious introduction to the simple, yet profound, flavors of this beloved beverage. It wasn’t just a drink; it was an experience, a taste of genuine Costa Rican hospitality.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Yield: 2-3 litres
• Dietary Type: Vegan, Dairy-Free

Ingredients

The beauty of Resbaladera lies in its simplicity, using pantry staples to create something truly magical. The heart of this drink comes from the humble grains of rice and barley, coaxed into a creamy base with the warm embrace of cinnamon.

• 1 cup long grain rice (Note: You can use brown rice, but it will require a longer cooking time to achieve the desired tenderness.)
• 1 cup barley
• 2 cinnamon sticks
• 10 cups water, divided
• ½ cup sugar (adjust to your personal preference for sweetness)
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 4-5 cups unsweetened rice milk (This adds an extra layer of creaminess and a subtle rice flavor that complements the cooked rice. You can substitute with other non-dairy milks like almond or oat, but the texture might vary slightly.)

Equipment Needed

While Resbaladera is wonderfully straightforward, a few key pieces of equipment will make the process smooth and efficient:

• Large saucepan
• Whisk or spoon for stirring
• Blender (a standard blender or immersion blender will work)
• Fine-mesh strainer or cheesecloth
• Large bowl
• Measuring cups and spoons

Instructions

Crafting Resbaladera is a delightful ritual, a gentle transformation of simple grains into a luxurious drink. Follow these steps to unlock its creamy, spiced goodness.

1. Begin by combining the long grain rice, barley, and cinnamon sticks in a large saucepan. Pour in 4 cups of the water.
2. Bring the mixture to a boil over medium-high heat. Once boiling, immediately lower the heat to a gentle simmer.
3. Cover the saucepan and allow the rice and barley to simmer for 20 minutes. It’s important to check periodically during this stage and add more water if needed to prevent the grains from sticking to the bottom of the pan. This simmering process is crucial for softening the grains and releasing their starches, which will form the base of our creamy drink.
4. After 20 minutes of simmering, turn off the heat. Stir in the sugar, vanilla extract, ground nutmeg, and an additional 3 cups of cold water. Mix thoroughly until the sugar is dissolved.
5. Carefully remove the cinnamon sticks from the saucepan.
6. Working in batches, blend the cooked rice and barley mixture until it is as smooth as possible. This may take a minute or two per batch, depending on your blender’s power. The goal is to break down the grains to release their creamy properties.
7. Now, prepare to strain. Place a fine-mesh strainer over a large bowl. Pass the blended liquid through the strainer, using a spoon to press down and squeeze as much liquid out of the solids as possible. You will be left with a thick, pulpy solid in the strainer and a bowl of rich, creamy liquid. Don’t discard those solids! They are wonderfully nutritious and can be enjoyed as a delicious porridge for breakfast – a delightful bonus from this recipe.
8. To the strained liquid, stir in the remaining water (use the last 3 cups for this step) and the unsweetened rice milk. Whisk everything together until well combined.
9. Taste the Resbaladera and adjust its consistency if desired. If you prefer a thinner drink, you can thin it out with a bit more water. The final yield will be somewhere between 2 and 3 liters, depending on how much additional water you add.

Expert Tips & Tricks

To elevate your Resbaladera and ensure a perfect batch every time, consider these professional insights:

• Soaking for Smoother Texture: For an even smoother, creamier Resbaladera, you can soak the rice and barley in water overnight before cooking. Drain them thoroughly before proceeding with the recipe. This pre-soaking helps to soften the grains, making them break down more easily during blending.
• The Strainer is Your Friend: Don’t be shy with the pressing when you strain the mixture. The more liquid you extract from the solids, the richer and creamier your Resbaladera will be. A sturdy spoon or even the back of a ladle works best for this task.
• Sweetness Control: The sugar amount is a guideline. Since this is a drink meant to be sipped and enjoyed, it’s best to start with the suggested amount and then adjust to your personal preference after straining and before adding the rice milk. Some people prefer a less sweet drink, while others enjoy it a bit sweeter.
• Cooling Enhances Flavor: While Resbaladera can be enjoyed slightly warm, its flavors truly meld and deepen as it chills. Allowing it to rest in the refrigerator for at least an hour before serving will enhance its overall taste profile.

Serving & Storage Suggestions

Resbaladera is a versatile drink that can be enjoyed in many ways.

Serving: Serve cold over ice for a refreshing experience, especially on a warm day. A light dusting of ground cinnamon or a sprinkle of grated nutmeg on top can add an elegant finishing touch and enhance its aromatic qualities. It’s a perfect accompaniment to breakfast pastries, light lunches, or simply as a satisfying afternoon treat.

Storage: Store any leftover Resbaladera in an airtight container in the refrigerator. It will keep well for 3-4 days. Because it contains no dairy or artificial preservatives, it’s best consumed within this timeframe. Give it a good shake or stir before serving, as the ingredients may settle. It is not recommended for freezing, as the texture may change upon thawing.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of Resbaladera, based on a yield of approximately 2.5 liters and 6 servings:

Nutrient	Amount per Serving	% Daily Value
Calories	150-200 kcal	8-10%
Total Fat	1-2 g	1-3%
Saturated Fat	0-0.5 g	0-2%
Cholesterol	0 mg	0%
Sodium	10-20 mg	<1%
Total Carbohydrate	30-40 g	11-15%
Dietary Fiber	2-3 g	7-11%
Sugars	15-20 g	30-40%
Protein	2-3 g	4-6%

Note: Nutritional values are approximate and can vary based on specific ingredient brands and the amount of sugar and water used.

Variations & Substitutions

While the classic Resbaladera is truly divine, feel free to explore these variations to suit your palate:

• Spiced Up: For an extra layer of warmth, consider adding a few cloves or a small piece of fresh ginger along with the cinnamon sticks during the simmering process. Remove them before blending.
• Sweetener Swap: If you prefer a less refined sugar, you can use coconut sugar or maple syrup, adjusting the quantity to your taste.
• Nutty Notes: While rice milk is traditional, you can experiment with other non-dairy milks. Almond milk will add a subtle nutty undertone, and oat milk will contribute to a thicker, creamier consistency.
• Extract Alternatives: Instead of vanilla extract, a touch of almond extract can offer a different, but equally delightful, aromatic profile.

FAQs

Q: Can I make Resbaladera ahead of time?
A: Absolutely! Resbaladera can be made a day or two in advance and stored in the refrigerator, allowing its flavors to meld beautifully.

Q: What can I do with the leftover solids after straining?
A: The strained solids are perfectly edible and make a delicious, hearty porridge. Reheat them with a splash of water or your favorite non-dairy milk and enjoy for breakfast.

Q: Why is my Resbaladera not as creamy as I expected?
A: Ensure you’re blending the rice and barley thoroughly. Also, pressing firmly during the straining process is key to extracting all the creamy starches. Using brown rice can also lead to a less creamy texture if not cooked for a sufficient amount of time.

Q: Is Resbaladera gluten-free?
A: Yes, when made with rice and barley (which is naturally gluten-free in its grain form, though cross-contamination can be a concern for those with severe celiac disease), and a non-dairy milk, Resbaladera is gluten-free.

Q: How long does Resbaladera last in the refrigerator?
A: It’s best to consume Resbaladera within 3-4 days for optimal freshness and flavor.

Final Thoughts

Resbaladera is more than just a drink; it’s a taste of comfort, tradition, and the simple pleasures of life. Whether you’re seeking a refreshing beverage for a warm afternoon or a soothing drink to unwind with, this Costa Rican classic delivers. I encourage you to try your hand at making it, to experience the joy of transforming humble ingredients into something so wonderfully satisfying. Share it with loved ones, and perhaps, like me, you’ll find it transports you to a sun-drenched Costa Rican market with every delightful sip. ¡Buen provecho!