Chicha Venezolana (Creamy Venezuelan Rice Drink) – Easy Traditional Recipe
There’s nothing quite like a cold glass of chicha venezolana to bring back childhood memories, creamy, sweet, cinnamon‑kissed, and absolutely irresistible. This is the classic Caracas‑style chicha made with rice (not pasta!), the one many of us grew up drinking from street vendors with mountains of ice and a generous drizzle of condensed milk on top.If you’ve never made it at home, you’re in for a treat. It’s simple, comforting, and perfect for sunny afternoons, weekend cravings, or sharing a taste of Venezuela with friends.
Ingredients
- 1 cup rice
- 5 cups water
- 2 tbsp sugar
- 1 cinnamon stick
- 1 pinch of salt
- 2 cups milk
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- Lots of ice
- Ground cinnamon to taste
- Extra condensed milk for serving
Instructions
- Cook the rice
- In a medium pot, combine the rice, water, sugar, cinnamon stick, and salt. Cook over medium heat until the rice is very soft and the water has mostly absorbed, almost like a loose porridge. Remove the cinnamon stick and let it cool slightly.
- Blend until creamy
- Transfer the cooked rice mixture to a blender. Add the milk, condensed milk, and vanilla. Blend until completely smooth and silky. If you prefer a thinner chicha, add a splash more milk or cold water.
- Chill
- Pour the mixture into a jug and refrigerate for at least 2 hours. Chicha is best served very cold.
- Serve
- Stir well before serving. Pour over lots of ice, sprinkle with ground cinnamon, and finish with a generous drizzle of condensed milk on top, the classic street‑vendor touch.