Ah, the memories flood back with just one sip of this Venezuelan chicha de arroz! This is a truly satisfying and refreshing drink, a creamy concoction crafted from rice, milk, and the scents of cinnamon and vanilla. Served icy cold, with lots of ice, it’s an indulgent and comforting treat —like a hug in a glass.
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What is chicha?
Originating in Latin America, chicha is a traditional beverage enjoyed for centuries. In Venezuela, it can be traced back to ancient, pre-Columbian times when corn was the primary ingredient.
The corn was chewed, spit out, and left to ferment to make the drink. The end result was a fermented drink and a potent and intoxicating alcoholic beverage.
Chicha is a traditional drink in many Latin American countries: Colombia has its chicha de maíz colombiana (made of corn), Perú has its chicha morada (made with purple corn), and Venezuela has its chicha de arroz, made of rice.
What is rice chicha?
In Venezuela, chicha de arroz is also known as chicha criolla to set it apart from chicha andina (Andean chicha), crafted from fermented pineapple peels.
True to its name, this chicha is made from cooked white rice, milk, cinnamon, and sugar. This version is completely non-alcoholic and a very popular drink in Venezuela. Since this is a super thick drink, it’s served with lots of crushed ice (not ice cubes.) The result is a scrumptious treat that’s sure to please.
It dawned on me that I had been yearning for chicha de arroz when I began to make weekly trips to a Venezuelan shop in Miami to purchase authentic golfeados and Venezuelan cheeses. Though their pasteurized chicha is a tad sweeter than I prefer, it’s so tempting that I can’t resist indulging in it every time.
The Caracas’ chicheros
Growing up in Caracas, two chicheros (men in charge of selling chicha on the streets) were part of my life. These gentlemen, donning their immaculate white robes, were constantly present in my childhood and my first years of adulthood.
The first chichero held court in San Jacinto Square, later renamed Plaza El Venezolano. Situated just one block from the birthplace of El Libertador Simón Bolívar, this square was located in the heart of downtown Caracas.
The chichero’s offerings included the classic rice chicha, served over an abundance of ice and garnished with condensed milk and cinnamon. He also sold Andean chicha, which was yellowish and had a thicker consistency.
For those craving a unique flavor, the chichero offered chicha de ajonjolí, a copper-colored liquid with a delightful toasted sesame taste. These chichas were often mixed with the classic chicha de arroz for a one-of-a-kind flavor experience.
As I grew older, my childhood chichero became a distant memory. During my university years, another chichero took his place: the one stationed at Plaza de El Rectorado. Throughout the five years I studied journalism at the Universidad Central de Venezuela, this chichero was constantly present.
Shielded from the harsh Caracas sun by an umbrella, he parked his chicha cart next to the clock tower that symbolized my alma mater. From 11 in the morning to 3 in the afternoon, Monday to Friday, he served us, the ucevistas, with the most delicious rice chicha.
The creamy and thick drink was ladled generously and could be further enhanced with a splash of condensed milk and a sprinkling of ground cinnamon.
The chichero also offered a delightful blend of rice and sesame chicha, an irresistible, nearly heavenly treat. I couldn’t decide what I enjoyed more —the drink or the manners of the man with the radiant smile.
A nutritious and delicious drink
As a child, I adored the rice chicha my grandma, Ligia, often treated us to. She would lovingly prepare the creamy and cinnamon-infused drink as a snack for her children and grandchildren.
She would occasionally whip up an express chicha made with milk and a product called Polly Rice Cream for lunch. As time went on, new variations of chicha became available. First, there was Frescachicha, a powdered version that required the addition of water, milk, ice, and sugar.
Later came chicha El Chichero, a pasteurized version sold in one-liter containers. The best part was when your mom packed a quart (of a liter) of that chicha in your lunch box, making school lunches all the more enjoyable.
How to make rice chicha
Making chicha involves soaking the rice for a few hours before cooking it with a cinnamon stick in fresh water. The rice forms a lumpy mass as it cooks and absorbs the water.
Once cooled, in a blender, blend the rice with milk, sweetened condensed milk, a pinch of salt, and vanilla extract to create a thick mixture. To achieve a smoother texture, crushed ice is added to the thick mixture before serving. A touch of cinnamon is sprinkled on top.
7 tips for a perfect chicha
The following are my tips for making the perfect chicha:
- Soak the rice for at least a couple of hours. You can even leave it soaking overnight.
- Rinse the rice with fresh water before putting it to cook.
- For a creamier chicha, sweeten it with condensed milk instead of sugar.
- For an even creamier chicha, substitute evaporated milk for regular milk (I make it with 2% milk to achieve the chicha texture of my childhood).
- Don’t worry if, after blending it, the chicha has a very thick consistency: when you put crushed ice in it, it will thin out.
- After blending, transfer the chicha to a pitcher and refrigerate for at least an hour before serving.
- To prevent the chicha from getting watery, add ice when serving.
What are the possible toppings for rice chicha?
Rice chicha is one of the most popular street drinks. While in Caracas, adding condensed milk as a topping for chicha was a popular choice; I prefer to sweeten the drink with condensed milk for added creaminess and sprinkle a touch of cinnamon on top. That’s all.
Topping chicha with crushed Oreos or other cookies is an extravagance, and it’s not my thing.
More Venezuelan recipes with milk
If you fancy more milk-based Venezuelan recipes, here are some of my favorites:
- Venezuelan Oatmeal with milk and cinnamon
- Venezuelan Rice pudding
- Venezuelan Sweet curdled milk
- Venezuelan Natilla
- Papitas de leche (Venezuelan milk truffles)
- Venezuelan Tres Leches Cake
Venezuelan chicha de arroz recipe
What follows is my recipe for chicha de arroz or chicha criolla venezolana. I hope you like it as much as I do. Thanks for subscribing to my Youtube channel and visiting my Amazon shop.
Venezuelan Chicha de Arroz
Ingredients
- 1 cup rice
- 6 cups of water
- 2 cinnamon sticks
- 2 cups milk
- 2 cans of sweetened condensed milk
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
Instructions
- Put the rice in a colander, and rinse under running water until the water runs clear.
- In a bowl, put the rice with two cups of water and soak for a couple of hours.
- Drain the rice and put it in a pot with the remaining four cups of water and the cinnamon sticks. Bring to a boil over medium-high heat, uncovered.
- Once it boils, reduce the heat to medium-low, cover, and cook for 25-30 minutes until the rice has completely absorbed the water.
- Let cool completely.
- Put the rice in the glass of a blender with the remaining ingredients: milk, sweetened condensed milk, salt, and vanilla extract, and blend until a thick and smooth cream is formed.
- Put the chicha to cool in the refrigerator for at least 30 minutes.
- When serving, add plenty of crushed ice and sprinkle with ground cinnamon.
Nutrition
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