Rice Atole, or atole de arroz, is a creamy, traditional Mexican drink that's easy to make and incredibly delicious. Made with tender rice, aromatic cinnamon, and a hint of vanilla, it's a comforting and flavorful beverage with a velvety smooth texture that you'll love. This recipe even offers a dairy-free option. It's a perfect cozy treat for a chilly evening or served alongside tamales or pastries during the holidays.
Growing up, my family always had atoles, especially as a soothing evening treat on chilly nights. Back then, we reached for the quick prepackaged mixes. But now, I love recreating these traditional drinks from scratch, exploring the flavors and textures that only come with simple, wholesome ingredients, such as today's recipe.
If you’ve ever enjoyed a creamy bowl of arroz con leche or a refreshing glass of horchata, you’ll find atole de arroz quite familiar. This traditional Mexican drink is like a smooth, sippable version of arroz con leche, but with a more velvety, rich consistency than horchata. Made with rice, milk, and warm spices, it has a texture that's both comforting and warming.
Let me show you how to make this creamy, comforting drink .
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What is Atole?
Atole is a traditional Mexican drink with a warm, creamy base often enjoyed during cooler months and festive occasions. Many atoles are thickened with corn flour (masa harina) or cornstarch, but there are other variations, including this rice-based version, oatmeal and amaranth atoles.
These hot beverages are often sweetened with sugar or piloncillo and flavored with a variety of ingredients, such as cinnamon, vanilla, chocolate, nuts, or fruit.
Why You'll Love This Recipe
- Warm and Comforting: Soothing, warm, and rooted in tradition, it's perfect for enjoying on a chilly evening.
- Creamy and Delicious: The rice creates a rich and silky texture, perfectly balanced by the subtle sweetness of cinnamon and vanilla.
- Quick and Easy: Made with just a few readily available ingredients, this recipe comes together quickly and with minimal effort.
- Dairy-Free Option: I have included directions to make this recipe dairy-free, making it accessible to those with dietary restrictions or preferences.
For other atole recipes, check out Atole de Nuez and Mexican Champurrado.
Ingredients & Substitutions
- Rice: Long-grain rice is ideal for this recipe. It cooks tender while remaining light and fluffy, creating a smooth atole. Its neutral flavor lets the cinnamon and vanilla shine. Medium-grain rice also works well, offering a slightly creamier consistency due to its higher starch content.
- Water: Water is used to cook the rice and for creating the cinnamon tea base (té de canela), a key component of most atoles.
- Cinnamon Stick: Use Ceylon cinnamon, also known as canela. This variety is considered “true cinnamon” and has a mild, sweet flavor that enhances the atole without overpowering it. Its delicate aroma and subtle sweetness make it ideal for this traditional drink. Click here to buy Ceylon cinnamon online.
- Evaporated Milk: Evaporated milk gives a richness and creaminess to the atole. For a dairy-free option, I reccomend a plant-based half and half. I like Nutpods because it has a thick, creamy consistency and a neutral flavor that mimics traditional evaporated milk well. Evaporated coconut milk is another excellent alternative, offering a hint of natural sweetness. Feel free to choose a brand or type that suits your taste and dietary needs.
- Milk: Whole milk is recommended for a creamier and richer atole, but 2% milk works well if you prefer a lighter option. For a dairy-free version, cashew milk is my go-to for its creamy texture and mild flavor. Almond milk is also a great option.
- Sugar: Organic cane sugar provides a subtle sweetness that complements the cinnamon and vanilla. Feel free to substitute with your preferred granulated sweetener.
- Vanilla Extract: Pure vanilla extract adds a subtle sweetness and depth of flavor
See recipe card for quantities.
How to Make Atole de Arroz
1. Make Cinnamon Tea: Simmer cinnamon stick in 3 cups of water.
2. Boil Rice: In a separate pot, add 2 cups of water and rice and bring to a boil.
3. Cook Rice: Reduce heat to medium-low, cover and simmer until rice is cooked.
4. Blend: In a blender, combine the cooked rice with milk until smooth.
5. Combine: Pour the rice mixture into the pot containing cinnamon water. Add evaporated milk (or half & half) and sugar. Simmer for 8-10 minutes
6. Add Vanilla: Turn off the heat and stir in vanilla extract. Use a molinillo or whisk to mix and froth.
7. Taste and Serve: Taste and adjust sweetness as desired, stirring to dissolve any additional sugar. Serve and enjoy!
Recommended for This Recipe
Mexican Molinillo
A Mexican molinillo is traditional wooden whisk used to mix and froth hot chocolate and atoles.
How to Serve
Enjoy this drink warm in a mug, much like a comforting cup of hot chocolate. Atole is often enjoyed alongside tamales, pan dulce (Mexican pastries), churros or warm, freshly made tortillas
You can also accompany this creamy drink with:
- Tamales Rojos
- Tamales de Frijol
- Tamales Verdes
- Molletes Mexicanos
- Empanadas de Calabaza
- Whole Wheat Maple Zucchini Bread
Storing and Reheating
Store atole in the refrigerator in a tightly-sealed jar or other air-tight container for up to 4 days.
After storing, the drink may thicken even more. Add a little bit of milk or water when reheating to thin it out.
To reheat, place in a small pot on low heat until steaming, stirring occasionally to prevent sticking. You can also reheat in a microwave safe mug in short bursts, stirring between each burst to ensure even heating.
Tips and Variations
- Stir Frequently: Stir the atole regularly while it simmers to prevent it from sticking to the bottom of the pot.
- Low Heat: Simmer on low heat to allow the flavors to meld together and to keep the milk from boiling over.
- Add Sweetened Condensed Milk: For an extra rich result, replace one of the cups of milk with a can of sweetened condensed milk. Be sure to reduce the sweetener as needed.
- Add Spices: Test out different spices in addition to the cinnamon, such as ground nutmeg or cloves.
- Chocolate Rice Atole: Add 3-4 tablespoons of cocoa powder or granulated chocolate mix when you add the sugar for a chocolatey version.
FAQ
Yes, this recipe is naturally gluten-free since it uses rice instead of wheat-based thickeners.
If your atole is too thick, add a little bit of milk or water at a time and stir over low heat until it reaches your desired consistency.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Related
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Recipe
Rice Atole (Dairy-Free Option)
Equipment
- 1 Medium Pot
- 1 Small pot
- Wooden Spoon
- Molinillo or whisk
Ingredients
- 5 cups water, divided
- 1 medium Ceylon cinnamon stick
- ½ cup long-grain rice or medium-grain rice
- 3 cups milk (whole or 2%) or cashew or almond milk
- 12 ounces evaporated milk or plant-based half & half or coconut evaporated milk
- ¼ cup cane sugar (plus more per preference) or granulated sweetener of choice
- 1 teaspoon vanilla extract
Instructions
- In a medium pot, bring 3 cups of water and the cinnamon stick to a boil. Lower heat and simmer for 5 minutes.
- In a small pot, add remaining 2 cups of water, add rice and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes or until rice is cooked and most of the water has been consumed.
- In a blender, add the cooked rice with whole milk until and blend until completely smooth.
- Pour the rice and milk mixture into the pot containing the cinnamon water.
- Slowly stir in the evaporated milk (or plant-based option) and sugar. Stir to dissolve sugar.
- Simmer for 8-10 minutes on medium-low heat, stirring constantly.
- Turn off the heat and stir in vanilla extract. Use a whisk or molinillo to froth the atole.
- Taste and adjust sweetness as desired, stirring to dissolve any additional sugar.
- Serve.
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