{"id":51025,"date":"2023-04-12T10:13:31","date_gmt":"2023-04-12T14:13:31","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=51025"},"modified":"2023-05-27T11:57:45","modified_gmt":"2023-05-27T15:57:45","slug":"venezuelan-chicha-de-arroz-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2023\/04\/12\/venezuelan-chicha-de-arroz-recipe\/","title":{"rendered":"Venezuelan Chicha de Arroz: Rice & Milk Drink Recipe"},"content":{"rendered":"\n

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,\u00a0it\u2019s an indulgent and comforting treat \u2014like a hug in a glass.<\/p>\n\n\n\n

\"Two<\/a><\/figure>\n\n\n\n

Note: Thanks to the Amazon Associates Program and other affiliate programs, I receive compensation for the products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n\n\n

What is chicha?<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\u200bChicha is a traditional drink in many Latin\u00a0American countries: Colombia has its\u00a0chicha de ma\u00edz colombiana<\/em>\u00a0(made of corn), Per\u00fa has its\u00a0chicha morada<\/em>\u00a0(made with purple corn), and Venezuela has its\u00a0chicha de arroz<\/em>, made of rice.<\/p>\n\n\n\n

What is rice chicha?<\/h2>\n\n\n\n
\"Ingredients<\/a><\/figure>\n\n\n\n

In Venezuela, chicha de arroz<\/em> is also known as chicha criolla<\/em> to set it apart from chicha andina<\/em> (Andean chicha), crafted from fermented pineapple peels.<\/p>\n\n\n\n

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\u2019s sure to please. <\/p>\n\n\n\n

It dawned on me that I had been yearning for\u00a0chicha de arroz<\/em>\u00a0when I began to make weekly trips to a Venezuelan shop in Miami to purchase authentic\u00a0golfeados<\/em>\u00a0and Venezuelan cheeses. Though their pasteurized chicha is a tad sweeter than I prefer, it\u2019s so tempting that I can\u2019t resist indulging in it every time.<\/p>\n\n\n\n

The Caracas\u2019 chicheros<\/h2>\n\n\n\n
\"Rise<\/a><\/figure>\n\n\n\n

Growing up in Caracas, two chicheros<\/em> (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.<\/p>\n\n\n\n

The first chichero<\/em> held court in San Jacinto Square, later renamed Plaza El Venezolano. Situated just one block from the birthplace of El Libertador Sim\u00f3n Bol\u00edvar, this square was located in the heart of downtown Caracas.<\/p>\n\n\n\n

The\u00a0chichero\u2019s<\/em>\u00a0offerings included the classic rice chicha, served over an abundance of ice and garnished with\u00a0condensed milk<\/a>\u00a0and cinnamon. He also sold Andean\u00a0chicha<\/em>, which was yellowish and had a thicker consistency.<\/p>\n\n\n\n

\"Rice<\/a><\/figure>\n\n\n\n

For those craving a unique flavor, the chichero <\/em>offered chicha de ajonjol\u00ed<\/em>, a copper-colored liquid with a delightful toasted sesame taste. These chichas<\/em> were often mixed with the classic chicha de arroz<\/em> for a one-of-a-kind flavor experience.<\/p>\n\n\n\n

As I grew older, my childhood chichero<\/em> became a distant memory. During my university years, another chichero<\/em> 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<\/em> was constantly present. <\/p>\n\n\n\n

Shielded from the harsh Caracas sun by an umbrella, he parked his\u00a0chicha<\/em>\u00a0cart 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\u00a0ucevistas<\/em>, with the most delicious rice\u00a0chicha.<\/em>\u00a0<\/p>\n\n\n\n

\"Close<\/a><\/figure>\n\n\n\n

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. <\/p>\n\n\n\n

The chichero<\/em> also offered a delightful blend of rice and sesame chicha, an irresistible, nearly heavenly treat. I couldn\u2019t decide what I enjoyed more \u2014the drink or the manners of the man with the radiant smile.<\/p>\n\n\n\n

A nutritious and delicious drink<\/h2>\n\n\n\n

As a child, I adored the rice\u00a0chicha<\/em>\u00a0my grandma, Ligia, often treated us to. She would lovingly prepare the creamy and cinnamon-infused drink as a snack for her children and grandchildren.\u00a0<\/p>\n\n\n\n

\"Cenital<\/a><\/figure>\n\n\n\n

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. <\/p>\n\n\n\n

Later came\u00a0chicha<\/em>\u00a0El 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.<\/p>\n\n\n\n

How to make rice chicha<\/h2>\n\n\n\n

Making chicha involves soaking\u00a0the rice<\/a>\u00a0for 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.\u00a0<\/p>\n\n\n\n

Once cooled, in\u00a0a blender<\/a>, blend the rice with milk, sweetened condensed milk, a pinch of salt, and\u00a0vanilla extract<\/a>\u00a0to create a thick mixture. \u00a0To achieve a smoother texture, crushed ice is added to the thick mixture before serving. A touch of cinnamon is sprinkled on top.<\/p>\n\n\n\n

7 tips for a perfect chicha<\/h2>\n\n\n\n
\"Close<\/a><\/figure>\n\n\n\n

The following are my tips for making the perfect chicha:<\/p>\n\n\n\n

    \n
  1. Soak the rice for at least a couple of hours. You can even leave it soaking overnight.<\/li>\n\n\n\n
  2. Rinse the rice with fresh water before putting it to cook.<\/li>\n\n\n\n
  3. For a creamier chicha, sweeten it with condensed milk instead of sugar.<\/li>\n\n\n\n
  4. 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).<\/li>\n\n\n\n
  5. 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.<\/li>\n\n\n\n
  6. After blending, transfer the chicha to a pitcher<\/a> and refrigerate for at least an hour before serving.<\/li>\n\n\n\n
  7. To prevent the chicha from getting watery, add ice when serving.<\/li>\n<\/ol>\n\n\n\n

    What are the possible toppings for rice chicha?<\/h2>\n\n\n\n
    \"View<\/a><\/figure>\n\n\n\n

    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\u2019s all. <\/p>\n\n\n\n

    Topping chicha with crushed Oreos or other cookies is an extravagance, and it’s not my thing.<\/p>\n\n\n\n

    More Venezuelan recipes with milk<\/h2>\n\n\n\n

    If you fancy more milk-based Venezuelan recipes, here are some of my favorites:<\/p>\n\n\n\n