Atole de Arroz

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 pan dulce.

If you’re looking for a drink to warm you up from the inside out, atole de arroz is a must-try! Along with vegan champurrado, it only requires a few basic ingredients and steps, but it’s so satisfying.

Why I love this recipe

Atoles are typically made with cow’s milk and thickened with masa harina, but this vegan atole de arroz is thickened with rice and made with plant milk instead!

Soy milk gives the drink an ultra-creamy consistency, so whether you’re vegan or have allergies, this recipe won’t disappoint. It’s incredibly easy to prepare, too. You just need 4 ingredients, and everything comes together in 20 minutes.

The thick, starchy consistency of rice and warming cinnamon notes make this drink the perfect comfort food for chilly mornings or holiday evenings. It’s like a mix between horchata and arroz con leche, packaged into a smooth, creamy beverage.

Ingredient notes

All the ingredients in this atole de arroz recipe are easy to find and budget-friendly. Find a breakdown and suitable substitutes below!

Rice
Rice thickens the atole, giving it its signature creamy texture. Stick to plain white rice for this recipe to prevent an overly starchy and gummy texture.

Milk
I use soy milk for this recipe since I find it has the best balance of neutral flavor and creaminess. Make sure to use a plain and unsweetened variety.

Substitute: Any other plant-based milk that you prefer will work. Think oat, cashew, almond, or coconut milk.

Cinnamon
I use whole Ceylon cinnamon sticks to impart a spicy, sweet warmth without overpowering the drink. Ground cinnamon will add a more pronounced taste, so start with a small amount. You can omit it if you’re not a fan or prefer a milder flavor.

Substitute: Use whole star anise, cardamom, or freshly grated nutmeg for unique flavor profiles.

Sugar
Cane sugar is commonly added to rice atole for a delicate sweetness, but you can try piloncillo for a deep, rich, molasses-like flavor.

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

How to make

Learn how easy it is to make atole de arroz with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!

Preparation

Rinse the rice under cold water until the water runs clear. This step removes excess starch and prevents the atole from becoming too thick or gluey, so don’t skip it!

Cooking

Step 1
Combine the water and cinnamon stick in a large pot. Bring it to a simmer with the lid on for a few minutes, allowing the cinnamon to infuse the water.

Step 2
Add the rice and bring the mixture to a gentle boil. Turn the heat down to low, and let it simmer with the lid on for 10-12 minutes until the rice is tender and the water has mostly absorbed.

The key is to simmer the rice just enough so it’s tender but not mushy. Overcooking the rice at this stage can lead to an atole that is too thick.

Step 2
Depending on your texture preference, transfer ½ to ¾ of the cooked rice to a blender and mix it until smooth. Add the soy milk and sugar to the pot with the rest of the rice. Ladle some of the liquid from the pot into the blender to help mix the rice.

Step 3
Simmer the combined mixture for an additional 8-10 minutes, stirring frequently. Remove the cinnamon stick, then serve your atole de arroz warm.

Serving suggestions

Atole de arroz makes the perfect accompaniment to traditional Mexican treats. Try serving it with corn tamales or gorditas for a satisfying afternoon snack.

You can also pair it with crispy bunuelos or vegan churros, which are both perfect sweets to dip into the creamy atole.

Recipe tips

Blend the cinnamon: If you prefer a cinnamon-forward atole, blend the whole cinnamon stick with the rice.

Blender safety: When blending hot ingredients, allow the steam to escape periodically to prevent pressure buildup in the blender.

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!

Frequently asked questions

Storing & reheating

If you have leftovers, the good news is this atole de arroz stores well. Let it cool to room temperature before storing it to maintain its texture and flavor.

Fridge
Atole de arroz can be kept in the fridge for up to 3-4 days in an airtight container. I prefer glass containers or mason jars to prevent the absorption of other flavors.

Freezer
Freezing this drink is possible, but it may slightly alter the texture. Freeze the leftovers in airtight containers or freezer bags for up to a month. Thaw the atole in the fridge overnight when you are ready for more.

Reheating
To reheat, gently warm the atole on the stove over low to medium heat, stirring occasionally. If it’s too thick, add a little water or soy milk to reach your preferred consistency. I don’t recommend microwaving it to prevent a gummy texture.

Watch how to make it

More Mexican drinks

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.