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.