Caribbean: Venezuela: Venezuelan Chicha (Rice Drink)
INGREDIENTS:
1 cup (215 gr) white rice
2 cinnamon sticks
5 cups (1.2 l) water, divided
1 teaspoon salt
1 cup (240 ml) whole milk
12 oz (354 ml) evaporated milk
14 oz (397 g) sweetened condensed milk
2 teaspoons(10 ml) pure vanilla extract
Ice and ground cinnamon to serve
INSTRUCTIONS:
Place rice, cinnamon sticks, and 1 cup of water in a bowl; mix to combine. Let the rice soak for at least an hour up to overnight.
Transfer soaked rice to a medium saucepan or pot. Add 4 cups of water and salt; mix to combine. Cook over medium-low heat for 30-35 minutes, or until the rice is super tender and mushy. Let the cooked rice cool.
Once the rice has cooled, remove the cinnamon sticks. Place rice in a blender. Add whole milk, evaporated milk, sweetened condensed milk, and vanilla extract; blend until smooth. Note: You can add more milk if the chicha is too thick for your liking.
Transfer to a jar and refrigerate until ready to serve.
Serve with ice if desired, garnish each serving with ground cinnamon or cinnamon sticks.
STORE:
Venezuelan Chicha will keep fresh in the fridge for up to 5 days.
EXTRA TIPS:
Don’t skimp on the soaking time. This is how you get the most flavor-infused and creamy chicha.
Adjust the thickness of your chicha. You can add more or less milk to adjust the thickness of the chicha to your liking.
