One of the street foods and drinks that I miss the most about Venezuela has to be the “chicha”. A Venezuelan chicha is a super thick drink made with rice and milk. It is dense and if you add a lot of ice you get a refreshing and fulfilling drink that tastes like heaven.
Table of Contents
What is Chicha?
Chicha is a creamy, sweet rice drink that’s basically like a hug in a glass for us Venezuelans. If you’ve never tried it before, imagine a blend of rice pudding and a milkshake – but even better!
Traditionally, it’s made with cooked rice, milk, sugar, a hint of cinnamon, and vanilla. It’s thick, smooth, and oh-so-delicious. My sweet tooth always miss this scrumptious drink. A good glass of chicha was my reward after a long day of school. My mom used to take me to the “chichero” (the chicha guy) after class and this way I could wait for dinner without snacking like the hyperactive kid that I was.
In Venezuela, you’ll often find vendors selling chicha on the streets, served with a little sprinkle of cinnamon on top. It’s a total classic, and once you try it, you’ll understand why it’s been a staple in so many homes for generations.
This traditional drink is heavy. I mean, after one glass, you will have a full stomach. It’s blended rice with milk and sweetened condensed milk. This is a bomb!
But it is so delicious and you can truly feel the Venezuelan gastronomy with one sip. Venezuelans are like this drink: kind and comforting.
There is no way you feel unhappy after drinking rice chicha with some friends after a long day.
Chicha Variations
Chicha isn’t just a Venezuelan thing – it’s a whole Latin American tradition, and every country has its own spin on it! In Venezuela, our chicha is all about that creamy, sweet, rice-based goodness. But hop over to other countries, and you’ll find some pretty unique variations. For example:
- In Colombia and Ecuador, chicha can be a fermented drink made from corn, and it packs a bit of a punch! It’s fizzy, slightly alcoholic, and has this earthy flavor that’s completely different from the sweet, milky version we’re used to.
- In Central America, you might stumble across chichas made from fruits like pineapple or even fermented with different grains, giving them a tangy, effervescent twist.
- In Peru, chicha has a whole world of flavors on its own, but the most famous version is definitely Chicha Morada. Made from purple corn, which is native to the Andean region, this drink is a showstopper with its deep, rich color. It’s simmered with pineapple peels, cinnamon, cloves, and sometimes a touch of apple, which gives it this wonderful blend of sweet, tangy, and spiced flavors. The result is a refreshing drink that’s perfect over ice, especially on a hot day.
Every country puts its own love and culture into its chicha, so whether you’re sipping on the rice-based sweetness from Venezuela or the bold, fermented flavors from the Andes, you’re tasting a piece of Latin American history.
Venezuelan Chicha Ingredients
For a chicha that’s perfectly balanced, creamy, and packed with that authentic Venezuelan flavor we all know and love, you’ll need these ingredients:
- Rice (1 cup): The base of our chicha! Use regular white rice – long grain works perfectly. It’s what gives chicha that thick, creamy texture we love. Make sure to rinse the rice before cooking to remove excess starch. This step will help avoid a gummy consistency and ensure your chicha stays smooth.
- Water (6 cups): The water is used to cook the rice until it’s super soft and almost mushy. Don’t rush this step – you want the rice to absorb all that water and get really tender. It’s the secret to making the blending process much easier later on!
- Milk (2 cups): I like using 2% milk because it gives just enough creaminess without making the drink overly rich, but you can use whole milk if you want a more indulgent version. If you prefer dairy-free, swap it out for almond or coconut milk – just know that it will change the flavor a bit.
- Condensed Milk (400g): This is where the magic sweetness happens! Condensed milk gives chicha its signature sweetness and creamy texture. Feel free to adjust the amount to your taste – if you like it sweeter, add more, and if you want to cut back on sugar, you can use a little less.
- Cinnamon Stick (1 stick): The cinnamon stick infuses the rice while it cooks, adding a subtle warmth to the drink. Don’t skip it – it’s essential for that authentic Venezuelan flavor! If you want an extra cinnamon kick, feel free to throw in an extra stick.
- Ground Cinnamon (1 tbsp): This is for finishing off your chicha and adding that classic sprinkle on top before serving. If you’re a big cinnamon fan, you can add a pinch while blending the mixture too, but be careful not to overdo it.
- Salt (½ tsp): It might seem odd, but a little salt is key! It balances out the sweetness and brings out the flavors, making the chicha taste more complex and delicious. Don’t skip it – just a small amount makes a big difference.
- Nutmeg (½ tsp): Nutmeg adds a subtle hint of spice and warmth, elevating the flavor profile. You don’t need much – just enough to complement the cinnamon. Freshly grated nutmeg is always best, but ground nutmeg works just fine too.
The Key to Venezuelan Chicha
The key to the perfect Venezuelan chicha is to soak the rice for at least 2 hours. I recommend doing it overnight. After the soaking process, you have to rinse the rice and then cook it with fresh water to soften it until it’s soggy.
After that, just blend the softened rice with the rest of the ingredients, add some condensed milk, and you’re done. This makes it a perfect recipe for making ahead!
To sweeten, I like to use only condensed milk. But you can taste the chicha, and if you would like it to be sweeter, you can add a few tablespoons of sugar.
Finally, add a lot of ice and enjoy a typical Venezuelan homemade chicha!
To Refrigerate: Chicha is best enjoyed fresh, but you can store any leftovers in the fridge for up to 3 days. Keep it in an airtight container or a glass pitcher with a lid to prevent it from absorbing any other fridge odors. As it sits, the rice tends to thicken the drink a bit, so don’t worry if it looks a little more like a pudding after some time.
More Venezuelan Deserts
In Venezuela, we have an insanely sweet tooth. You’ll find many delicious desserts that are similar to arroz con leche. Make sure to check them out:
- Dulce de Leche Cortada (Curdled Milk Dessert)
- Venezuelan Tres Leches Cake
- Venezuelan Arroz con Coco (Coconut Rice Pudding)
- Venezuelan Quesillo (pudding)
- 21 Venezuelan Foods And Recipes
Venezuelan Chicha (Rice Drink)
Ingredients
- 1 cup rice
- 6 cup water
- 2 cup milk
- 400 gr condensed milk
- 1 cinnamon stick
- 1 tbsp ground cinnamon
- ½ tsp salt
- ½ tsp nutmeg
Instructions
- Soak the rice in 2 cups of water from 2 to 12 hours.
- Rinse the rice and cook it in a pot with the 4 cups of water remaining. Cook it for 40 minutes with the cinnamon stick until the rice is extremely soggy and can’t absorb more water. Let it chill and remove the cinnamon stick.
- Take to the blender and blend the rice, the milk, the condensed milk, the salt, the ground cinnamon and the nutmeg. Blend in high speed for 5 minutes. You can add more milk if your feel that the chicha is too thick.
- Top with extra sweetened condensed milk and a sprinkle of ground cinnamon. (optional)
Nutrition
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.
This does look really good. I am not Venezuelan, but good food is good food! Yum.
Thanks! My motivation for this kind of post is that people from around the world can know a little bit more of the food of my country 🙂
Is it condensed milk sweetened or not?
Hi Claudia! It is sweetened condensed milk 🙂
When cooking the rice, do you bring it to a boil, and cook on lower heat? Also, do you cover the pot?
Hi Anita! It’s best to cook the rice on low heat so it can simmer gently. Covering the rice is optional. if you don’t cover it will dry quicker and you can get a thicker arroz con leche.
Do you bring the rice to a boil first then cook on low?
Hi Jane,
Yes, to speed up the process I bring it to a boil then I cook in low. Just make sure to not burn the rice and to add enough water.
I moved to Venezuela with my (now ex) husband in 1985 and had chicha for the first time. No one in my family had a recipe and did not make it at home, so I figured it out from street vendors. One thing I didn’t know was to soak the rice first, I just cooked it for a long time with extra water. Soaking would make it easier so I’m going to try this next time I make it! Also, I use half-n-half (or milk and cream) instead of milk, which makes it even creamier and more decadent! This is not a diet drink!
Hi Laurie! That’s right soaking the rice is the key to a good chicha. Thanks for commenting!
Omg your description is nostalgic its wonderful to be brought back to my childhood memories chicha is my favourite drink I love it one drink brings some much joy and certainly filling. My kids love it my cousin used to make it with spaghetti 🍝
Does it matter the kind of rice you use? I would love to make this – I’ve only had chicha once and it was HEAVENLY
Hi Andrea! As long as it’s white rice it doesn’t matter what type. I would stay away from brown rice.