Across much of Latin America the word chicha means a fermented drink, often corn beer brewed since long before the Spanish arrived. In Venezuela it means something gentler and entirely alcohol free: a thick, cold, creamy drink of rice cooked very soft and blended with milk, sugar and cinnamon. It is sold on the street by chicheros, vendors in white coats, and at drink stands, where it is poured over plenty of ice and finish it with a drizzle of condensed milk and a shake of cinnamon. It is thick enough to demand a wide straw and filling enough to count as a snack.

At home it takes a pot, a blender and some patience while it chills, and it rewards the effort with something halfway between a milkshake and a rice pudding you can drink. On a hot race afternoon it does the work of both a drink and a dessert, and it is the one thing at the table that every age group will agree on.

The rice base

Ingredients

• 1 cup (200 g) long grain white rice
• 6 cups (1.4 liters) water
• 1 cinnamon stick
• a pinch fine salt

Method

1. Put the rice in the sieve and rinse it under cold running water for about 30 seconds, rubbing it with your fingers, to wash off loose dust.
2. Put the rice, water, cinnamon stick and salt in the saucepan and bring to a boil over high heat. Turn the heat to low, set the lid half on, and simmer for 40 to 45 minutes, stirring every 10 minutes so it does not catch on the bottom, and more often near the end.
3. Take the pan off the heat, remove the cinnamon stick and leave to cool until lukewarm, about 30 minutes.

Blending and chilling

Ingredients

• 2 cups (480 ml) cold whole milk
• 1/2 can (7 oz / 200 g) sweetened condensed milk
• 1/4 cup (50 g) granulated sugar
• 2 teaspoons vanilla extract

Method

1. Put half the cooled rice and its liquid in the blender with half the milk, condensed milk, sugar and vanilla. Blend on high for 1 to 2 minutes. Pour into the large bowl and repeat with the rest.
2. Pour the mixture through the fine sieve into the jug, pressing it through with the back of the wooden spoon. Discard anything gritty left in the sieve.
3. Cover the jug and refrigerate for at least 2 hours, or overnight. Stir well before serving. If it has become too thick to pour, stir in cold milk a few spoonfuls at a time; taste and add sugar if needed.

Serving the chichero way

Ingredients

• 4 cups (about 500 g) ice cubes
• the remaining 1/2 can (7 oz / 200 g) sweetened condensed milk
• 1 teaspoon ground cinnamon

Method

1. Wrap the ice cubes in the clean towel and hit them with the rolling pin until broken into small pieces, or pulse them in the blender a few times.
2. Half fill each tall glass with crushed ice and pour the chicha over it. Drizzle a spoonful of condensed milk over the top and finish with a pinch of ground cinnamon. Serve with a wide straw.

More from Venezuela