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Loading...A beloved Venezuelan holiday tradition, this creamy chilled rice drink is gently spiced with cinnamon and cloves and sweetened with condensed milk. It blends the comforting warmth of rice pudding into a thick, sippable refresher that's poured over ice.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings6
Yield6 generous glasses
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 11 gFat
- 6 gSaturated Fat
- 82 gCarbs
- 1 gFiber
- 58 gSugar
- 12 gProtein
- 210 mgSodium
- 560 mgPotassium
- 360 mgCalcium
- 1.2 mgIron
- 3 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the spiced rice base
- 1 cup long-grain white rice, rinsed
- 4 cups water
- 1 cinnamon stick
- 3 whole cloves
- 1 wide strip lemon peel
- Pinch of salt
For the drink and to finish
- 3 cups cold whole milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup evaporated milk
- 2 tsp pure vanilla extract
- Ice cubes, for serving
- Ground cinnamon, for dusting
Directions
- Combine the rice, water, cinnamon stick, cloves, lemon peel, and salt in a medium heavy saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- Cook for 25 to 30 minutes, stirring occasionally, until the rice is completely tender and the mixture has thickened into a soft, porridge-like consistency. Add a splash of water if it becomes too thick before the rice is fully cooked.
- Discard the cinnamon stick, cloves, and lemon peel. Let the spiced rice cool for about 10 minutes so it doesn't curdle the dairy.
- Transfer the warm rice to a blender. Add the whole milk, condensed milk, evaporated milk, and vanilla. Blend on high for 1 to 2 minutes, working in batches if needed, until completely smooth and frothy.
- For a silkier texture, press the mixture through a fine-mesh sieve into a large pitcher, pressing firmly with the back of a spoon to extract every bit of rice cream.
- Chill in the refrigerator for at least 2 hours, or until thoroughly cold. Stir well before pouring because the drink will settle as it chills.
- Serve in tall glasses over plenty of ice cubes. Dust generously with ground cinnamon and offer extra condensed milk on the side for those who like it sweeter.
Cook’s Notes
- For a thicker, almost milkshake-like drink, reduce the whole milk to 2 cups; for a lighter pour, add up to 1 cup more milk.
- Soak a handful of golden raisins in dark rum or pisco for 30 minutes and spoon them over each glass for an adult holiday twist.
- Always cool the cooked rice slightly before blending with the dairy to prevent the milk from scalding or separating.
- Tastes even better the next day once the spices have fully infused, so make it a day ahead when entertaining.
- Use basmati or another aromatic long-grain rice for the most fragrant result; short-grain rice will make the drink overly starchy.
