Atole de Arroz (Mexican Rice Atole)

Atole de Arroz (Mexican Rice Atole) is a traditional, comforting hot drink made with simple pantry ingredients, cinnamon, and a rich, creamy texture.

Similar to arroz con leche (rice pudding) but milkier and smooth enough to sip from a mug, this cozy beverage is the ultimate cure for a chilly winter day.

Whether you are gathering for the holidays or just craving a taste of home, this easy-to-follow recipe brings authentic Mexican flavor right to your kitchen.

📖 Family Story

Winters in Durango are cold. Plain and simple. I remember going to posadas or visiting family, and as soon as I’d get back, I’d run straight to the kitchen. More often than not, my grandmother would have a steaming pot of atole ready for me.

There are many delicious types of atoles, but this rich, comforting rice version holds a very special place in my heart because of my grandma.

If she hadn’t made atole de arroz, it was champurrado—always waiting to chase the winter chill away.

🍚 Ingredients

• Long Grain White Rice – do not use brown rice or sushi rice. 
• Cold Water – Here, we’re using it to cook rice AND to soak rice. 
• Cinnamon Stick will add warmth and spice. Also consider adding a star anise or a couple of cloves. 
• Sweetened Condensed Milk will add sweetness to the drink. Swap out for piloncillo, brown sugar, or white sugar. 
• Vanilla Extract adds depth and flavor. 
• Whole milk – To make this recipe completely vegan, use soy milk, almond milk, or a mixture of the two. Swap out regular milk for evaporated milk.
• Cornstarch is optional and used to make a really thick atole and decadent drink.

Optional: Consider adding more flavor to the rice atole by including an orange or lemon peel for a citrus twist. Or, try adding a couple of whole cloves, a star anise, or nutmeg. 

👩🏼‍🍳 Instructions

• Bring water and cinnamon to a boil. 
• Add the rice. Lower the heat to medium low for 20 minutes. 

Cover the pot with a lid while you are boiling the cinnamon tea. That way, the water does not evaporate. 

The rice needs to cook on medium low to absorb the cinnamon flavor. Don’t cook it on high, or you will burn the rice.  We are looking for a low boil.

To Make a Really Thick Atole

• Before it starts to boil again, in a small bowl, mix cornstarch with water. 
• Add the mixture to the pot. Let it boil and thicken. 
• Remove the cinnamon before serving.

This step is completely OPTIONAL.

Cornstarch helps to thicken the rice atole drink, but we don’t need a lot since the rice will thicken naturally.

🫙 Storing

• Place any leftovers in an airtight container. It’ll keep well for up to 4 days in the refrigerator. Or place in the freezer for up to 6 months. Thaw and reheat before consuming.

🔥 How to Reheat

• To reheat, pour the creamy atole in a small stock pot and cook on medium-low heat for 2-3 minutes. Don’t forget to stir with a spoon, or it will stick to the pot. Or heat in a microwave for 2 minutes in a microwave-safe cup.
• Please note: The atole will thicken the longer it sits in the fridge. You might need to add some milk to reheat to get a thinner consistency. Some people serve it as a dessert for this reason and add sliced bananas.

This traditional Mexican beverage is something enjoy. It’s the ultimate cozy drink for chilly mornings, holiday gatherings, or quiet nights in.

Once it is ready, serve your homemade atole de arroz alongside warm tamales, buñuelos, or fresh pan de polvo. ¡Buen provecho!