Atole de Arroz (Rice Atole)
Make a cozy batch of traditional Atole de Arroz. Packed with warm cinnamon and sweet creaminess, it's a comforting cup of Mexican tradition.
Servings: 8 cups
Calories: 344kcal
Ingredients
- ⅔ cup long grain white rice
- 4 ½ cups water
- 1 cinnamon stick
- ½ teaspoon vanilla
- 1 can sweetened condensed milk
- 6 ½ cups milk
- 2 tablespoon cornstarch (optional)
- 2 tablespoon water (optional) to dissolve cornstarch)
Instructions
- Soak ¼ cup of rice in 1 cup of water.
- Bring 4 cups water and cinnamon to a boil.
- Add the rest of the rice. Lower the heat to medium low.
- Cover and cook for 20 minutes.
- Blend the soaking rice with its water.
- Pour it into the rice pot.
- Add vanilla, sweetened condensed milk, and milk.
- Turn up to medium heat.
- Stir from time to time, or it will stick to the bottom of the pot.
- If you want it really thick, dissolve cornstarch with water and add to the pot.
- Let it boil and thicken.
- Remove the cinnamon before serving.
- Pour into cups and enjoy!
Notes
How to store and reheat
- Place any leftovers in an airtight container. It’ll keep well for up to 4 days in the refrigerator.
- To reheat, pour the atole in a small stock pot and cook on medium-low heat for 2-3 minutes. Don’t forget to stir, or it will stick to the pot.
- The atole will thicken the longer it sits in the fridge. You might need to add some milk to reheat.
Nutrition
Calories: 344kcal | Carbohydrates: 51g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 501mg | Fiber: 0.5g | Sugar: 37g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 397mg | Iron: 0.3mg