Name: Caracas Bistros Chicha Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1 cups long-grain white rice; 6 cups water (for soaking and blending); 1 cups hot water (for cooking); 1 tbs granulated sugar; 1 tsp ground cinnamon; 1 tsp vanilla extract; 1 tsp lime or lemon zest (optional); 1 pinch salt; 1 cups milk (regular or plant-based) or additional water; 1 cups ice cubes; 0.25 tsp ground cinnamon (for garnish); 2 tbs sweetened condensed milk (optional, for richer chicha)

Method

Soak and soften rice

Rinse

Rinse 1 cup long-grain white rice under cold running water until the water runs mostly clear to remove excess starch.

Place the rinsed rice in a bowl or container and cover with 2 cups of water. Let soak at room temperature for at least 2 hours or up to overnight. Soaking softens the rice and shortens blending time.

Cook (optional step for smoother flavor)

If you prefer a milder, cooked flavor and smoother mouthfeel, drain the soaking water, then combine the soaked rice with 1 cup hot water in a small saucepan. Bring to a gentle simmer, reduce heat, and cook 5–8 minutes until rice is just tender but not falling apart. Remove from heat and let cool to warm.

Blend rice milk

Transfer the soaked (and optionally lightly cooked) rice to a blender. Add 4 cups of fresh cold water (or use a total of 5 cups if you did not cook the rice), 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, pinch of salt, and 1 teaspoon citrus zest if using.

Blend on high for 1 to 2 minutes until the mixture is very smooth and milky in appearance. Stop and scrape down the sides as needed. If your blender struggles, blend in two shorter bursts and allow a brief rest so the motor doesn't overheat.

Strain and adjust

Place a fine-mesh sieve or a double layer of cheesecloth over a large bowl or pitcher. Pour the blended rice mixture through the sieve, pressing gently with the back of a spoon or spatula to extract as much liquid as possible. Alternatively, for a thicker beverage, skip fine straining and use a coarser sieve.

Taste the strained milk. For a creamier texture and richer flavor, stir in 1 cup milk (or additional water for a lighter drink) and 2 tablespoons sweetened condensed milk, if using. Adjust sweetness with additional sugar to taste (start with another 1 teaspoon if needed).

Chill and serve

Refrigerate the chicha for at least 1 hour to chill and allow flavors to meld. Serve over ice cubes (about 1 cup ice per 4 servings) and sprinkle a little ground cinnamon on top for garnish.

Store leftovers in a sealed container in the refrigerator for up to 3 days. Shake or stir before serving, as natural separation will occur.