Overview

Chicha Venezolana

Name: Chicha Venezolana
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Venezuela
Ingredients: 200g (1 cup) White rice, long-grain; 1440ml (6 cups) Water; 2 sticks (about 5g) Cinnamon sticks; 720ml (3 cups) Oat milk; 240ml (1 cup) Coconut milk, canned, full-fat; 100g (1/2 cup) Granulated sugar; 10ml (2 tsp) Vanilla extract; 2g (1/2 tsp) Fine salt; 4g (2 tsp) Ground cinnamon, to serve

Chicha de Arroz, Chicha Criolla, Venezuelan Rice Drink

This chicha venezolana recipe makes Venezuela's creamy rice drink, chicha de arroz: white rice soaked, then simmered with a cinnamon stick until it falls apart, cooled and blended with oat milk, coconut milk, sugar and vanilla until thick and smooth. It is served ice-cold, dusted with cinnamon, the way street vendors sell it across Venezuela. One serving is about 330 g (one tall glass, before ice).

Chicha de arroz, also called chicha criolla, is Venezuela's sweet rice drink, sold ice-cold from street carts, fairs and cafés across the country. It is made by overcooking white rice with cinnamon until it falls apart, then blending it with milk, sweetened condensed milk and vanilla into a thick cream. It is completely different from chicha andina, the fermented pineapple-and-rice drink of the Venezuelan Andes, and from the corn chichas of Colombia and El Salvador — the Venezuelan street chicha is defined by rice and milk. This version keeps the same rice-and-cinnamon heart but uses oat milk and coconut milk instead of dairy milk and condensed milk, so it stays plant-based.

Pairs well with: Crushed ice, cinnamon dust & tequeños on the side

Provenance

Venezuela

Venezuelan Street Drink

Latin America & Caribbean

Time Dedication

1h 10m

20m prep • 50m cook

Batch Yield

6 Servings

327 kcal per serving

1 serving ≈ 330 g

Technical Skill

Easy

Easy (Soak, Simmer, Blend)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Hot afternoons, street fairs, family gatherings, with tequeños Cost: Low — about $1 per serving at home

Tags: Sweet Vegetarian Vegan

A tall plastic cup of creamy Venezuelan rice chicha dusted with cinnamon, with a straw, on a café table

Venezuelan Street Drink

Photo: Muago, CC0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

White rice, long-grain 200g (1 cup)

Plain long-grain rice; it must overcook until it falls apart. Substitute: Do not use parboiled, jasmine or basmati rice — they change the flavour.

How to choose: Cheap, plain long-grain white rice.

How to prepare: Rinse until the water runs clear, then soak in water for 2 hours.

Required
Water 1440ml (6 cups)

For soaking and cooking the rice; most of it is absorbed or evaporates. Substitute: None.

How to choose: Clean drinking water.

How to prepare: Use 2 cups for soaking and 4 cups for cooking.

Required
Cinnamon sticks 2 sticks (about 5g)

Simmered with the rice to infuse a gentle warmth. Substitute: 1/2 tsp ground cinnamon in the cooking water.

How to choose: Whole cinnamon sticks.

How to prepare: Add whole to the cooking pot; remove before blending.

Required
Oat milk 720ml (3 cups)

The plant-based milk in this version; whole dairy milk is the traditional choice. Substitute: Whole milk, or almond milk for a lighter drink.

How to choose: Plain oat milk, chilled.

How to prepare: Measure out and keep cold.

Required
Coconut milk, canned, full-fat 240ml (1 cup)

Adds the rich body that sweetened condensed milk gives the classic version. Substitute: A second cup of oat milk, a little less rich.

How to choose: Full-fat canned coconut milk; shake the can first.

How to prepare: Shake the can and measure out.

Required
Granulated sugar 100g (1/2 cup)

Sweetens the drink; taste and add more only if you need it. Substitute: None.

How to choose: Fine white sugar.

How to prepare: Measure out.

Required
Vanilla extract 10ml (2 tsp)

The classic scent of chicha, with the cinnamon. Substitute: None.

How to choose: Real vanilla extract.

How to prepare: Measure out.

Optional
Fine salt 2g (1/2 tsp)

A pinch that makes the sweetness taste rounder. Substitute: None.

How to choose: Fine salt.

How to prepare: Measure out.

Required
Ground cinnamon, to serve 4g (2 tsp)

Dusted over each glass before serving. Substitute: None.

How to choose: Freshly ground cinnamon if you can.

How to prepare: Measure out.

Optional

Estimated cost: Low — about $1 per serving at home (USD)

Chicha venezolana with overcooked rice blended with oat milk, coconut milk, sugar, vanilla and cinnamon, served ice-cold.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 10m

Prep Stage: Soak the Rice, Then Overcook It

20 Mins • Soaking & Measuring

Rinse the 200 g rice until the water runs clear, then soak it in 2 cups of water for at least 2 hours — the soak is the key to a smooth chicha, because soaked rice breaks down properly. Drain it, measure out the oat milk, coconut milk, sugar, vanilla and salt, and have the blender ready. The rice must be completely cool before blending, or the drink turns gluey.

Maestro Tip: Do not skip the soak: unsoaked rice blends gritty, and no amount of blending fixes it.

1
Rinse and Soak the Rice

5 Mins Room temperature, about 20°C (68°F)

Put the 200 g rice in a colander and rinse under running water until the water runs clear. Tip it into a bowl with 2 cups of water and soak for at least 2 hours, or overnight in the fridge.

Soaking overnight is fine and makes the rice even softer.

Done when: Clean, soaked rice, plump with water.
2
Simmer Until the Rice Falls Apart

50 Mins Low simmer, about 95°C (200°F)

Drain the soaked rice and put it in a large pot with the remaining 4 cups of water and the 2 cinnamon sticks. Bring to the boil, then turn the heat to low, cover halfway and simmer for 40–50 minutes, stirring now and then, until the rice is extremely soft, mushy and falling apart and most of the water is absorbed. Take it off the heat, remove the cinnamon sticks and let the rice cool completely, about 30 minutes.

This is the crucial step: the rice must be overcooked, not just cooked. If the grains still hold their shape, the chicha will be gritty.

Done when: Rice falling apart into a thick, porridge-like mass.
3
Blend with Oat Milk and Coconut Milk

10 Mins Cold, about 5°C (41°F)

Put the cooled rice in a blender with the 720 ml cold oat milk, 240 ml coconut milk, 100 g sugar, 10 ml vanilla and 2 g salt. Blend on low, then high, for 3–5 minutes until completely smooth and thick — stop and scrape the sides once halfway. Taste and add a little more sugar only if you need it.

Blend in two batches if your blender is small, and never blend hot rice: hot rice with cold milk makes a strange, gluey texture.

Done when: A thick, completely smooth cream with no grainy bits.
4
Chill and Serve Over Ice

5 Mins Serve ice-cold, about 4°C (39°F)

Pour the chicha into a jug and chill in the fridge for at least 2 hours. To serve, fill tall glasses with crushed ice, pour the chicha over it and dust each glass with ground cinnamon. Stir before drinking — the rice settles if it stands.

Chicha thickens as it chills; stir in a splash of cold oat milk if it gets too thick to pour.

Done when: Ice-cold, thick and smooth, with cinnamon dust on top.

Finishing Touches & Plating

Serve the chicha venezolana ice-cold over crushed ice, dusted with cinnamon — thick, sweet and creamy, the way it is sold from street carts across Venezuela.

Nutritional Physiology & Benefits

Nutrition

Energy

327

kcal / serving

Protein

Complete AA

Carbs

52g

Complex

Fats

12g

Healthy

Per serving (6 servings · 1 serving ≈ 330 g)
Energy	327 kcal
Protein	4 g
Carbohydrates	52 g
Fat	12 g
Fibre	1.8 g
Sugar	22.8 g
Sodium	188 mg

Per 100g
Energy	99 kcal
Protein	1.2 g
Carbohydrates	15.9 g
Fat	3.5 g
Fibre	0.6 g
Sugar	6.9 g
Sodium	57 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: B vitamins (rice and oat milk), calcium (oat milk), small amounts of iron (rice and cinnamon), manganese (cinnamon).

Slow, Steady Energy

About 52.3 g of carbohydrate per glass, mostly from the rice — a filling drink that works as a snack on its own.

No Dairy, No Eggs

This version uses oat milk and coconut milk, so it is fully plant-based and free of the dairy and eggs some creamy drinks rely on.

Gentle and Caffeine-Free

A mild, sweet drink with no caffeine and no alcohol — a calm afternoon refresher for most people.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Full Menus

Tequeños

Tequeños, Venezuela's fried cheese sticks, are the classic street-cart partner — salty, crisp cheese against the sweet, creamy drink.

Cachapas

A sweet-corn cachapa with cheese makes the chicha a full snack: the corn pancake and the rice drink share the same milky sweetness.

More Pairings

Crushed Ice

Crushed ice is not optional — it thins the thick drink to sipping consistency and keeps it ice-cold in the heat.

Drinks

A Glass of Water After

Chicha is sweet and filling, so a glass of water afterwards keeps the snack balanced.

Complete menu

Chicha venezolana over crushed ice with tequeños on the side.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Blending the Rice While Hot

Hot rice blended with cold milk turns gluey and can damage a blender; always cool the rice completely first. This is general food information, not medical advice.

Keeping It Warm

Chicha is a milk drink that spoils quickly at room temperature; keep it chilled and drink it the same day. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

General adultsA sweet, filling drink — one tall glass over ice is the usual serving for most adults.
ChildrenChildren love the sweet, milky drink, but it is high in sugar; a small glass with plenty of ice is the lighter choice for younger children.
ElderlySoft, smooth and easy to drink, with no chewing needed; serve well chilled.
Pregnant womenFine as an occasional sweet drink; it is high in sugar, so a small glass is the lighter choice — ask your clinician about sugar portions if you need to.
Breastfeeding womenA filling, energy-rich drink for a busy day, best with a glass of water afterwards.
AthletesSweet and carbohydrate-rich at about 327 kcal a glass; a glass after training replaces energy quickly.
Weight gainEnergy-dense and easy to drink, which suits a higher-energy day.
Weight lossAbout 327 kcal and 22.8 g of sugar per glass; a half glass over plenty of ice is the lighter choice.

Health Conditions — Adjust or Avoid

Conditions

DiabetesAbout 52.3 g of carbohydrate and 22.8 g of sugar per glass; a half glass is the lighter choice, and ask your clinician about portion size.
High blood pressureAbout 189 mg of sodium per glass, which is modest; ask your clinician if you are on a low-sodium plan.
Kidney diseaseModerate in potassium from the coconut milk; ask your clinician whether this portion suits your plan.
GoutLow in purines; a rice drink is not a major concern for most people with gout — ask your clinician.
Stomach issuesA thick, sweet drink that can feel heavy on a sensitive stomach; keep to a small glass and drink it slowly, and ask your clinician if your stomach keeps bothering you.
Cardiovascular diseaseThe fat is about 11.6 g per glass, mostly from coconut milk; enjoy a small glass occasionally, and ask your clinician about the right portion for you.
Fatty liverA sweet, energy-dense drink; a half glass over plenty of ice is the lighter way to enjoy it — ask your clinician about the right portion for you.
Food allergiesContains oat (oat milk) and coconut — the main allergens in this recipe; check your oat milk label for gluten cross-contact if you are coeliac. If you have a food allergy, ask your clinician whether it is safe for you.
Special therapeutic dietsFollow your clinician's guidance on sugar and carbohydrate portions; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

How to store: Pour into a clean jug with a lid and keep in the fridge.
In the fridge: Keeps 2 days in the fridge; stir well before serving, as the rice settles.
In the freezer: Not recommended — freezing splits the rice and milk into a grainy texture.
How to reheat: Not reheated — serve ice-cold.
Freezing recommended: No — the blended rice goes grainy on thawing.
Signs it has spoiled: Sour smell, curdled look, or a sharp taste.

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