If rice pudding could be a drink, it would probably taste like Chicha Venezolana.
I love rice pudding, so the thought of a drink that tastes like this delicious dessert certainly excites me. Say hello to chicha Venezolana, the Venezuelan version of the Latin American drink called chicha. Learning about this beverage makes me wonder what would happen if I just put a container of rice pudding in a blender with milk. It might be interesting to try that someday—but today is all about chicha!
Each Latin American country has versions of this popular beverage. Peruvians have several variations of chicha beverages, including chicha de Guiñapo, which uses maize (corn) grown in Arequipa. Chicha de cacao uses cacao beans, chicha Huarmeyana combines sugarcane juice with maize, chicha de mani uses peanuts, and chicha blanca comes from Andean quinoa.
My research uncovered an interesting fact. Chicha was banned in Colombia in the late 1940s because it was said to make people violent and ignorant. The mixture, made from ground maize, was left to ferment for about a week, turning it into liquor. Although the fermented drink is still officially illegal, it continues to be consumed in Colombia, and there are even annual chicha festivals held in the country.
Bolivians often use maize, and sometimes amaranth, sweet manioc, banana, and plantains in chicha. You are likely to find it with alcohol. In Chile, apples and grapes are the most common. Many Latin American countries feature fermented versions of the beverage. It is pretty interesting to read up on the history and uses of chicha in various regions.
The sweet creaminess of this beverage is often compared to eggnog. The consistency is similar, thanks to the silkiness of blended rice, though there are no eggs in chicha. You get that delicious hint of cinnamon, but I think it tastes like a cross between eggnog and rice pudding—two of my favorite things.
Is Chicha Venezolana Healthy?
Chicha Venezolana is a gluten-free beverage you can enjoy occasionally, but daily consumption is not recommended because it contains many carbohydrates, calories, and sugar. Thanks to the milk, it provides some protein, calcium, and vitamin D. You can make a dairy-free version of this beverage by subbing in plant-based milk and sweetened condensed coconut or oat milk, which are available at many grocery stores.
Discover Amazing Flavors With Latin American Beverages
It’s easy to get caught up in culinary exploration when you try something new. Not only do your taste buds get a treat, but you get to expand your cultural horizons without leaving the comfort of your home. That’s what happened after I tried chicha Venezolana. I started looking into other Latin American beverages, like this popular Tamarindo Drink from Mexico or this Horchata Recipe that’s slightly similar to chicha. If you’re a tea lover like me, try Agua de Jamaica, the Mexican drink that uses the hibiscus flower that was brought over to Mexico from Jamaica (hence the name).
FAQs & Tips
How Do I Store Leftovers?
This traditional Venezuelan drink can be refrigerated in a jar or other airtight container for up to 4 days. When you’re ready to serve, pour it over ice, or blend it with ice for a more smoothie-like consistency.
What Type Of Rice Should I Use For Chicha Venezolana?
Long or short-grain white rice is best. Rinse it well and cook it until it is very mushy.
Can I Make This Drink Alcoholic?
It’s easy to turn chicha Venezolana into an adult-friendly beverage. Simply blend in your favorite rum.
Serving Suggestions
Serve chicha Venezolana anytime you want a refreshing beverage. If enjoying as a snack, a platter of the South American treat Arepas makes a great combination. You get the saltiness from the arepas to counter the drink’s sweetness. This Tequeños Recipe, which likely gets its name from the village of Los Teques in Venezuela, is an ideal savory accompaniment to the beverage. Another interesting Venezuelan and Latin American dish to pair with chicha is Mondongo Soup.
Ingredients
- 1 cup white rice
- 5 cups water
- 2 cinnamon sticks
- 1 teaspoon salt
- 2 cups whole milk
- 1 can sweetened condensed milk 14 ounces
- 1 teaspoon pure vanilla extract
- Ice for serving
- Ground cinnamon for garnish, optional
Instructions
- Rinse the rice under running water until the water runs clear. Drain.
- In a medium saucepan, combine the rinsed rice, water, cinnamon sticks, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until the rice is very soft and mushy, about 30 to 40 minutes.
- Remove from heat and let the rice cool completely. Remove the cinnamon sticks.
- In a blender, combine the cooked rice mixture, whole milk, sweetened condensed milk, and vanilla extract. Blend until smooth.
- Refrigerate until chilled, about 2 hours. Serve over ice and sprinkle with ground cinnamon, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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