Creole Rice Chicha

In this recipe, we'll teach you how to make Creole Rice Chicha. A typical Venezuelan beverage recipe, very similar to a refreshing shake, in this case made from rice, milk, a bit of condensed milk, and cinnamon, giving it a truly delicious touch.

For those who don't know Creole Chicha, it's a non-alcoholic beverage that is very common in Venezuela. It is also served cold, and if possible, with some crushed ice. It will remind you of Rice Horchata.

In Venezuela, it is common to find it sold by street vendors (called Chicheros) since, unlike Andean chicha, it is not fermented and is regularly sold in stores. There are also other variants, such as Pasta Chicha, in which rice is replaced as the main ingredient by wheat semolina.

As you'll see, it's a very typical dessert that you can now make in your own home following this simple step-by-step recipe and enjoy it whenever you want, and even give it your personal touch.

How to make the recipe Creole Rice Chicha

1. First of all, we have to prepare this recipe the day before. Rinse the rice with plenty of water and let it soak for 24 hours.
2. After 24 hours, we can start the recipe. First, drain the rice. Add water to a pot and heat it until it starts to boil, then add the rice and let it cook for 30-40 minutes with the cinnamon stick.
3. After the cooking time, remove it from heat and set it aside to cool.
4. Once cooled, add it to a blender along with the vanilla essence, milk, sugar, and a pinch of salt, and blend very well until all ingredients are well integrated.
5. To finish our Venezuelan rice chicha, we need to taste it. If you think the sweetness level is adequate, it's ready. If you think it needs to be sweeter, add a little more sugar to taste. Be careful with the sugar, as we will later add a drizzle of condensed milk when serving.
6. Store the mixture in the refrigerator until it is well chilled.

Notes and Tips

To serve the rice chicha, pour it into a large glass, add crushed ice, a drizzle of condensed milk, and if desired, sprinkle some ground cinnamon on top.