Venezuelan Chicha de Arroz (Creamy Rice Drink)
Sweet, creamy, and refreshing, Venezuelan Chicha de Arroz is a beloved rice-based drink that feels like dessert in a glass. Topped with cinnamon and condensed milk, it’s sold at street carts, fairs, and cafés all across Venezuela, where it’s enjoyed ice-cold on a hot day.
This recipe was originally developed by our contributor Jani Díaz!
What is Venezuelan chicha de arroz?
This chicha criolla is a traditional Venezuelan drink made with rice, milk, condensed milk, cinnamon, and vanilla. Unlike the fermented corn-based chichas you’ll find in other parts of Latin America, this version is alcohol-free and purely creamy, sweet refreshment.
The word chicha has pre-Hispanic origins, and historians note that Indigenous peoples prepared cereal-based beverages long before the arrival of Europeans. Today, in Venezuela, two types of chicha are popular: Chicha Criolla, the sweet rice-and-milk drink shared here, and Chicha Andina, a spiced, fermented corn beverage with a slight alcoholic kick, typical of the Andean region.
Venezuelan chicha criolla is so loved that it’s sold everywhere, from street vendors known as carritos de chicha, to packaged instant mixes available at grocery stores. Affordable, filling, and comforting, it’s the kind of drink that students, workers, and families alike turn to for a quick snack or sweet treat.
Ingredient Notes
- Rice: The base of the drink. You can use inexpensive, broken-grain rice (types B or C). Avoid parboiled or flavored rice, as it changes the taste and texture.
- Water: Used to cook the rice until soft and mushy. This long cooking time ensures a creamy, thick base.
- Cinnamon stick: Simmered with the rice to infuse a gentle warmth and spice.
- Sweetened condensed milk: Sweetens the drink and adds richness. You can adjust the sweetness with extra sugar if needed.
- Milk: Blended with the rice to create the smooth, creamy consistency that makes chicha so indulgent.
- Vanilla extract: Enhances flavor with a subtle sweetness.
- Optional sugar: For those who prefer an even sweeter drink.
- To garnish: Extra condensed milk, a dusting of ground cinnamon, and plenty of crushed ice.
Variations & Substitutions
- Pasta chicha: A fun twist popular in Venezuela uses cooked pasta instead of rice, and while it may sound unusual, it’s surprisingly delicious.
- Non-dairy option: Swap whole milk for almond, oat, or coconut milk. It won’t be quite as traditional, but it’s still creamy and flavorful.
- Spices: Along with cinnamon, try adding a pinch of nutmeg, clove, or even a star anise for a more aromatic version.
- Thicker or thinner: Adjust the consistency by blending in more or less milk, depending on whether you like your chicha rich and spoonable, or lighter and drinkable.
- Toppings: Some vendors get creative, adding dulce de leche, chocolate syrup, whipped cream, or cookie crumbles.
This Venezuelan chicha drink is similar to other popular Latin American rice based drinks. For example, in Ecuador, a drink called chicha resbaladera is also made with rice (and barley). In Mexico, you can find their famous horchata drink made with rice and almonds. In Colombia, they prepare a drink called masato de arroz using rice and spices.
Tips for Success
- Cook the rice well. Let the rice simmer for at least 45 minutes to an hour, until it breaks down into a soft paste. The mushier it gets, the creamier your chicha will be.
- Blend until smooth. Don’t rush this step! The goal is a silky, lump-free drink. Blend in batches if needed, and there’s no need to strain.
- Flavor the cooking water! Add a cinnamon stick to the rice as it cooks so the flavor infuses deeply into the base.
- Serve it cold. Chicha should always be served over plenty of crushed ice. It’s meant to be refreshing, not warm.
- Garnish generously. A drizzle of condensed milk and a sprinkle of cinnamon powder not only makes the chicha taste better, but also gives it that iconic look.
How to Serve Venezuelan Chicha
Chicha is typically served in tall glasses filled with crushed ice, topped with condensed milk and a dusting of cinnamon. Because it’s so creamy and filling, it’s often enjoyed as a snack or dessert.
In Venezuela, it’s common to grab a cup of chicha from a street vendor as a quick, affordable pick-me-up. A 350 ml serving usually costs less than a dollar and is satisfying enough to keep you full until your next meal. Think of it as Venezuela’s version of a milkshake, but with a nostalgic, homemade twist!
Frequently Asked Questions
What type of rice is best for Venezuelan style chicha?
Cheaper, broken-grain rice works perfectly since it will be blended. Avoid parboiled rice or flavored rice, as they affect the final taste.
How should I store leftover chica?
You can refrigerate it for 1–2 days, but always serve it cold with ice for the best texture.
How thick should this Venezuelan chicha recipe be?
It depends on preference. Some people like it thick, almost like a drinkable arroz con leche rice pudding, while others prefer it thinner. Adjust with more milk to reach your ideal consistency.
Venezuelan Chicha de Arroz (Creamy Rice Drink)
Ingredients
- 1 cup of rice raw, uncooked
- 6 cups of water
- 1 cinnamon stick
- 1 can of condensed milk 300 g
- 3 cups of milk
- 1 tablespoon of vanilla extract
- Additional sugar – optional add if needed
To garnish and serve:
- Save a couple of tablespoons of condensed milk
- Cinnamon powder to taste
- Crushed ice
Instructions
- Place the rice in a strainer or colander and rinse it under running water for a couple of minutes.
- Then, pour the rice into a large pot with six cups of water and the cinnamon stick. Place the pot on the stove and simmer, half-covered, for approximately one hour.
- When most of the water has evaporated, the rice will have a thick paste like consistency. Turn off the stove and let it sit for fifteen minutes before blending.
- Remove the cinnamon stick. Place the rice, preferably in two batches, into the blender and blend for a few minutes until you have a completely smooth, even paste. There should be no lumps.
- Then add the milk, condensed milk, and vanilla extract. Taste; and if necessary, add additional sugar. Blend for a couple more minutes, and it’s ready.
- To serve, fill the glasses halfway with crushed ice and fill the rest of the glass with chicha. Decorate with extra condensed milk and cinnamon powder.
Step by step preparation for Venezuelan chicha de arroz or creamy rice drink:
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