Atole de Arroz

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Atole de arroz (rice atole) is a delicious Mexican drink made from tender rice, warming cinnamon, and creamy milk. The end result is a sweet, rich, and delicately spiced beverage to enjoy in the morning or with an afternoon pastry.

☕️ What is atole de arroz?

Atole is a type of Mexican beverage that typically includes a mix of masa harina (or cornstarch) to thicken the drink, water, and various spice infusions. You may also find milk added in to create a richer, creamier, and sweeter recipe.

Atole de arroz (aka rice atole) is very similar, but it’s thickened with rice instead of masa harina. It’s almost like a mix between horchata and arroz con leche.

The starch from the rice helps to thicken the drink, which makes it the perfect accompaniment for pan dulce or tamales.

Note: There are also types of atole thickened with fresh corn like atole de elote, or with fruit added like atole de guayaba.

📜 History

Atole has evolved over many years of influence in Mexican cuisine. It was originally consumed by the Aztecs and Mayans, but not in the modern-day form.

The word atole is derived from the Nahuatl word “atolli,” meaning “corn drink.” It was consumed for hundreds (if not thousands) of years before the Europeans arrived.

But, the Spanish introduced ingredients like sugar, milk, and cream during the colonization period. It became more commonplace to use these in atole, which eventually resulted in the recipes of today.

Although the original versions were corn-based, atole de arroz has been popular in Mexico for some time as well. You’ll soon understand why!

🌱 Is rice atole vegan?

As mentioned above, atole started off as a completely vegan-friendly drink. Nowadays, a lot of recipes call for milk to make the drink richer.

This rice atole recipe replaces dairy-based milk with soy milk, so rest assured it’s 100% plant-based without skimping on the creaminess.

🛒Ingredients & substitutions

• Rice: White rice is used to thicken the atole and provide a creamy texture. Stick to plain white rice for this recipe.
• Plant milk: To add more creaminess and flavor. Any plant milk will work, but we prefer soy or oat milk.
• Cinnamon: Included to add a slight spice and warmth to the drink. You can omit it if you’re not a cinnamon fan, or use nutmeg, star anise, or cardamom.
• Cane sugar: Cane sugar is commonly added to rice atole, but piloncillo makes a deep, rich, and flavorful addition.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

🔪 Instructions

Step 1: Simmer the cinnamon

In a large pot, combine the water and cinnamon stick. Simmer them for a few minutes to infuse the flavors. In the meantime, rinse your rice until the water runs clear.

Step 2: Cook the rice

Add the rice to the pot of water and bring the mixture to a low boil. Turn the heat down to low, and simmer with the lid on until the rice is tender and the water has mostly absorbed.

Step 3: Blend the rice

Remove some or most of the rice (depending on your preferences) and add it to a blender. Add the soy milk and sugar to the pot with the rest of the rice.

Step 4: Simmer the mixture

Use some liquid from the pot to help mix the rice in the blender. Combine until smooth, then transfer the mixture back to the pot. Simmer for another few minutes, then taste and adjust the sugar to your preferred sweetness.

Step 5: Serve the atole

Serve your atole de arroz while warm with a sprinkle of cinnamon or berries on top. Serve on its own or with your favorite pastry. Happy drinking!

If you have questions about this atole de arroz recipe, check out our FAQs or leave a comment down below!

🫔 What to serve with atole

Although rice atole is delicious and filling by itself, it’s the perfect accompaniment to serve alongside treats like these:

• Corn tamales
• Gorditas
• Buñuelos
• Churros

🌡️ Storage & reheating

Once this rice atole hits your lips, you’ll be glad you made a double batch. Just follow these storage instructions so it stays fresh:

• Fridge: Atole de arroz will keep in the fridge for up to 3-4 days. We use glass mason jars whenever possible to keep ours extra fresh.
• Reheating: Heat your rice atole in a saucepan over medium-low while whisking. If you prefer it thinner, add more water or milk while heating it.

Note: Atole thickens the longer it stays in your fridge.

♻️ Variations

• Extra sweet: If you like sweet drinks, increase the amount of sugar added. We prefer a lightly sweetened drink, but it’s all personal preference.
• Sugar-free: For a healthier option, skip the sugar altogether and use sugar alternatives like stevia or monk fruit.
• Citrus-infusion: Similar to arroz con leche, you can infuse citrus flavors like orange or lemon into this atole. Simmer the mixture with the citrus peels for the best taste.
• Milk-free: You can skip the milk altogether if you’re looking for a lower-calorie drink. The blended rice will still create a creamy texture.

🧑‍🍳 Top tips

• Simmer the cinnamon: For a better infusion of flavor, simmer a whole cinnamon stick in the water instead of using powdered cinnamon.
• Rinse the rice: Remember to rinse the rice until the water runs clear before adding it to the pot.
• Blend the cinnamon: If you prefer a cinnamon-forward atole, blend the whole cinnamon stick with the rice.
• Skip the blender: Many atole de arroz recipes skip the blending and instead keep the rice grains whole. Try it out and see what you think!
• Adjust your consistency: If you like thick atole de arroz, try adding a touch of masa harina or corn starch. If you want it thinner, use more water or soy milk.

💬 FAQ

🍴 Mores recipes like this one

If you enjoyed this rice atole recipe, be sure to check out these other Mexican-inspired bevereages:

• Atole de elote: A thick and creamy drink made with fresh corn.
• Champurrado: Made with Mexican chocolate, this atole is rich and velvety.
• Atole de guayaba: Guavas take this warming beverage to new heights!
• Horchata: Another sweet, refreshing, and cinnamon-infused rice drink.