Description
Venezuelan Chicha Rice Milk is a creamy, sweet beverage made from cooked white rice blended with milk, sweetened condensed milk, and spices. This traditional Latin American drink offers a comforting, smooth texture and warm cinnamon flavor, perfect served chilled as a refreshing treat or dessert drink.
Ingredients
Scale
Main Ingredients
- 1 cup white rice
- 4 cups water
- 2 cups whole milk
- 1/2 cup sweetened condensed milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup ice for blending
For Garnish
- Ground cinnamon (optional)
Instructions
- Rinse Rice: Rinse the rice under cold water until the water runs mostly clear to remove excess starch for a smoother texture.
- Cook Rice: In a medium pot, combine the rinsed rice and 4 cups of water. Cook over medium heat, stirring occasionally, until the rice is very soft and the liquid thickens, about 25 to 30 minutes.
- Cool Mixture: Allow the cooked rice and its cooking liquid to cool slightly to avoid damaging your blender and to ensure better blending.
- Blend Ingredients: Transfer the rice and cooking liquid to a blender. Add whole milk, sweetened condensed milk, granulated sugar, vanilla extract, ground cinnamon, salt, and ice. Blend on high until the mixture is smooth, creamy, and well combined.
- Adjust Sweetness: Taste the chicha and add more sugar or condensed milk if you prefer a sweeter flavor; blend briefly to mix.
- Serve: Pour the chilled or room temperature drink into glasses and sprinkle with a little ground cinnamon on top for garnish. Serve immediately or refrigerate.
Notes
- For extra creamy texture, strain the blended mixture through a fine mesh sieve before serving to remove any grainy bits.
- Chicha can be refrigerated for up to two days; stir well before serving as natural separation may occur.
- Use whole milk for a richer flavor, but you can substitute with your preferred milk alternative.
