Atole de Arroz

Hot Rice Drink

Preparation info

  • Difficulty


  • Serves


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

Despite how busy life got for my family growing up, my mom always found time to cook all of us a full meal composed of a main course, a salad, an agua fresca, and a dessert—even if that dessert was sometimes a simple atole like this one. Think of this atole de arroz as a hot rice pudding. Because the rice is blended, it has a really fun, thick, and smooth texture. The cinnamon in it makes it even more delicious on a cold day.


  • ½ cup (100 g) white rice
  • ¾ cup (150 g) sugar
  • 2 (5-ounce/140-ml) cans evaporated milk
  • ¼ teaspoon vanilla extract
  • ¼ cinnamon stick


In a large mixing bowl, combine the rice and 2 cups (480 ml) of water. Let soak for 2 hours. Drain the soaked riced, discarding the water.

In a blender, combine the soaked rice and 1 cup (240 ml) of water. Blend well until the rice is completely ground, about 3 minutes. Pass the mixture through a fine-mesh sieve to remove the solids. Reserve this rice mixture.

In a 4-quart (3.8 L) saucepan, bring 6 cups (1.4 L) of water to a boil. Add the rice mixture, sugar, evaporated milk, vanilla, and cinnamon stick. Lower the heat to a simmer and simmer uncovered for 15 minutes. Make sure to continually stir so the mixture does not form clumps or stick to the sides. Serve hot.