Guarruz Huilense: Colombian Andean Spiced Rice Drink
Guarruz Huilense (or Guarrús) is the Andean counterpart to the plains beverage we just explored, originating from the “Tolima Grande” region. Unlike standard drinks, this recipe creates a thick, concentrated, spiced rice base (un preparado) that you store and simply mix with water whenever you crave a refreshing glass.
The secret to this recipe is cooking soaked rice in a traditional clay pot with panela, cinnamon, cloves, and aromatic sour orange leaves. Left to ferment for a few days in a cool, shaded spot, this thick concentrate becomes a deeply fragrant and comforting staple for Colombian festivities!
Guarruz Huilense (Andean Spiced Rice Drink)
A unique, concentrated Colombian drink base! Soaked rice cooked in a clay pot with panela, spices, and sour orange leaves, then fermented.
Ingredients
- 1 lb Rice
- 3 Liters Water
- 1 Panela unrefined cane sugar block
- 5 Hojas de naranjo agrio Sour orange leaves. Alternative: 1 whole lime/lemon.
- Cinnamon sticks to taste
- Whole cloves to taste
- Grated nutmeg to taste
Instructions
- Soak the rice: The very first step is to place the rice in a bowl with enough water to cover it completely. Let it soak for 2 hours to soften the grains.
- Cook the concentrate: After soaking, transfer the rice to a traditional clay pot (vasija de barro) along with the 3 liters of water. Add the panela (broken into chunks), the sour orange leaves, cinnamon sticks, whole cloves, and grated nutmeg.
- Thicken the base: Cook the mixture over medium heat, stirring constantly with a wooden spoon until it thickens into a heavy consistency (punto de colada). (Chef's Hack: If you cannot find sour orange leaves, you can take a whole lime, pierce its skin multiple times, insert the whole cloves directly into the holes, and drop the studded lime into the boiling pot!).
- Ferment: Remove the clay pot from the heat and let the mixture cool. Place it in a cool, shaded area and leave it to rest for two or three days so it ferments naturally and develops its signature tang.
- Store and serve: Once fermented, store the thick Guarrús concentrate in the refrigerator. To serve, simply scoop a portion of the concentrate into a glass and mix it thoroughly with fresh cold water to your liking. Top with a sprinkle of ground cinnamon!
Notes
- Corn Variations: While this specific Huila recipe uses a rice base, some traditional cooks in the region prepare it using corn, or even a mixture of both grains.
- Festive Traditions: In the Huila department, this specific beverage was historically prepared for religious holidays and major celebrations, most notably on May 3rd for the Día de la Cruz (Day of the Cross).
- Perfect Pairings: Traditionally, a cold glass of diluted Guarruz Huilense is the ultimate companion to serve alongside hot, savory Colombian empanadas.
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Refajo Colombiano: Traditional Colombian Beer and Soda Cocktail
Aloja huilense: Traditional Colombian Fermented Corn Beverage
Chicha de arroz: Traditional Colombian Sweet Rice Drink
Refreshing Colombian Green Mango Juice