Drinks
Venezuelan Andean Chicha
Homemade Venezuelan chicha: a creamy rice and milk drink with cinnamon and vanilla, served ice cold.
VegetarianGluten-free
Ingredients
- 150 g rice
- 1 liter milk
- 500 ml water
- 1 can condensed milk (397 g)
- 1 cinnamon stick
- 1 teaspoon vanilla
- Ground cinnamon to serve
Step-by-step
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- Put the rice, water and cinnamon stick in the mixing bowl.
- Cook 20 min/100°C/reverse/spoon speed until the rice softens.
- Remove the cinnamon stick, add the milk, condensed milk and vanilla.
- Blend 1 min/speed 8 until you get a thick, smooth texture.
- Cook 5 min/90°C/speed 3 to combine and heat through.
- Serve cold or hot sprinkled with ground cinnamon.
Tips
- For a thicker chicha, use less water or more rice.
- Refrigerate for several hours so it thickens up.
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