Venezuelan Chicha de Arroz

Ingredients

• 190 g (1 cup)rice
• 1.42 litres (6 cups)water
• 2cinnamon sticks
• 475 ml (2 cups)milk
• 2 canssweetened condensed milk
• ½ teaspoonsalt
• 1½ teaspoonsvanilla extract
• to tastecrushed ice
• to tasteground cinnamon

Instructions

1. 1

   Rinse the rice

   Place the rice in a colander and rinse it under running water until the water runs clear.

2. 2

   Soak the rice

   Put the rice in a bowl with 475 ml (2 cups) of the water and leave it to soak for a couple of hours.

3. 3

   Bring to the boil

   Drain the rice and put it in a pot with the remaining 950 ml (4 cups) of water and the cinnamon sticks. Bring to the boil over medium-high heat, uncovered.

4. 4

   Cook the rice

   As soon as the water boils, turn the heat down to medium-low, cover the pot and cook for 25–30 minutes, until the rice has absorbed all the water.

5. 5

   Cool completely

   Leave the cooked rice to cool completely.

6. 6

   Blend the chicha

   Put the rice in a blender with the milk, sweetened condensed milk, salt and vanilla extract. Blend until the mixture becomes thick and smooth.

7. 7

   Chill the drink

   Refrigerate the chicha for at least 30 minutes to cool.

8. 8

   Serve over ice

   Serve with plenty of crushed ice and a sprinkle of ground cinnamon.

What is Venezuelan chicha de arroz?

Chicha de arroz is a sweet, creamy rice drink enjoyed in Venezuela, where chicha is also made in other forms. This version gets its body from cooked rice blended with milk and sweetened condensed milk.

Rice base: soaking and cooking the rice softens it so it can blend into a smooth drink. Cinnamon and vanilla add warm, familiar flavour, while crushed ice makes each serving refreshingly cold.

Nutrition and macros by portion

The nutrition label shows one serving as written: 443 calories, 12g protein, 76g carbs, 11g fat.

The rice and condensed milk provide most of the carbohydrates, while the milk and condensed milk contribute fat and protein. Serve a glass alongside a savoury, vegetable-rich dish to balance the sweetness and make a more rounded snack or meal.

Why soak the rice?

Even soaking: rinsing until the water runs clear removes loose surface starch, and soaking the rice for a couple of hours lets it take up water before cooking.

Measured cooking: the rice is cooked in the remaining water with cinnamon sticks until it has absorbed the liquid. This gives the blender a soft, cinnamon-scented base rather than separate grains in a thin drink.

Getting a smooth blend

Cool first: let the rice cool completely before blending it with the milk and condensed milk. This also allows time for the rice to firm up slightly as it cools.

Blend thoroughly: keep blending until the mixture looks thick and smooth, with no obvious grains. If your blender is small, work in batches rather than filling it to the top.

Balancing the flavour

Sweetness: the condensed milk gives the drink much of its sweetness as well as richness. The recipe uses two cans, so taste the blended mixture before serving if you prefer a less sweet finish.

Aromatic notes: cinnamon is infused into the rice as it cooks, and vanilla is blended in afterwards. A final dusting of ground cinnamon echoes the flavour in the drink.

Chilling and serving

Chill time: refrigerate the blended chicha for at least 30 minutes so it is cold before serving. The recipe's rice soak and cooling stages also take time, so allow for those alongside the stated total time.

Serve cold: add plenty of crushed ice to each glass just before serving. For a fuller snack, pair a glass with a savoury bite rather than adding extra sweetness.

Choosing the texture

Thick consistency: blending the full rice mixture with the milk and condensed milk creates a substantial drink. Blend until smooth, then serve over ice, which loosens the texture as it melts.

Smooth finish: if a few rice particles remain after blending, continue blending before chilling. Avoid adding ice to the blender in advance, as the recipe uses it at serving time.

Recipe notes & tips

• Rinse the rice until the water runs clear before soaking it.
• Keep the cinnamon sticks in the pot while the rice cooks to flavour the base.
• Wait until the rice has cooled completely before blending.
• Blend until the mixture is smooth before chilling it.
• Add crushed ice to the glasses just before serving.
• Sprinkle ground cinnamon over each serving for a fragrant finish.

Variations

• Extra cinnamon: add a little more ground cinnamon when serving.
• Less sweet: blend in less condensed milk to suit your taste.
• Vanilla-forward: add a little more vanilla extract to the blender.
• Dairy-free: use plant-based milk and a suitable dairy-free condensed milk.
• Thinner drink: blend in a little extra milk until it reaches your preferred consistency.

Common mistakes to avoid

• Skipping the rinse: loose starch can make the rice water cloudy; rinse until it runs clear.
• Shortening the soak: the rice needs a couple of hours in the water before cooking.
• Cooking uncovered: cover the pot after the water boils so the rice cooks as directed.
• Blending while hot: let the rice cool completely before adding the other ingredients.
• Serving warm: chill the blended chicha for at least 30 minutes before serving.
• Adding ice too early: put crushed ice in the glasses when serving so it does not melt into the drink beforehand.

How to store

Keep leftover chicha covered in the refrigerator and use within 2 days. Stir or blend it again before serving, as it may settle; add fresh crushed ice to each glass.

Frequently asked questions