Chicha de Arroz
Chicha de Arroz (CHEE-chah deh ah-ROHS)
Rice Cinnamon Drink
A sweet, creamy rice drink flavored with cinnamon, vanilla, and nutmeg — Panama's refreshing answer to Mexican horchata.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tall glass
Garnishes: cinnamon stick, nutmeg sprinkle
Instructions
-
1
Soak rice in 2 cups water for 4 hours or overnight.
-
2
Blend soaked rice with its water until very smooth.
-
3
Strain through a fine mesh strainer, pressing to extract all liquid.
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4
Combine rice liquid with remaining water, milk, sugar, cinnamon sticks, and vanilla in a pot.
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5
Simmer 10 min, stirring. Remove cinnamon sticks. Add nutmeg.
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6
Cool, refrigerate until cold. Serve over crushed ice.
Did You Know?
At Panamanian parties, the chicha de arroz disappears faster than any alcoholic drink — kids and adults fight over the last cup.
Chef's Notes
Equipment Tips
- blender
- strainer
- pitcher
Garnishing
cinnamon stick, nutmeg sprinkle
The Story Behind Chicha de Arroz
Chicha de arroz blends indigenous chicha-making traditions with Spanish rice cultivation. Unlike fermented chichas of ancient Panama, this sweetened version became a family-friendly refreshment. It is ubiquitous at Panamanian gatherings, sold at every corner store, and represents the everyday drinkable comfort food of the nation.
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