Atole de Arroz Recipe {Warm Mexican Rice Drink}

You can make this sweet Atole de Arroz Recipe in less than 30 minutes and enjoy it for breakfast, snack, or dessert. Made with rice, cinnamon, and milk it is a warm and comforting drink that is like the cozy version of horchata.

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Nothing compares to a steaming-hot cup of atole de arroz on cold days. Add a sprinkle of ground cinnamon and maybe some sweet corn tamales or pan dulce, and you have a sweater-weather dream come true.

While there are plenty of warm drinks we can cozy up with, homemade atole de arroz is surprisingly quick and easy to make. Plus, it is just the right amount of creamy, sweet goodness to feel extra special.

This is like perfect comfort food in a mug. Think of it like a super creamy, drinkable arroz con leche.

What Is Atole?

Atole (pronounced ah-TOE-lay) is a creamy hot beverage with hints of cinnamon and most commonly thickened with masa harina but here are many varieties. Atole de maizena is thickened with cornstarch. Atole de avena uses oatmeal. Champurrado is a chocolate atole.

One of my all time favorite cookbooks, Beverages of Oaxaca, says in Mexico, atole, “Is prepared for parties, wakes, Catholic Holy Days, as well as being a common drink enjoyed from morning to night. The drink is so popular that there are people in town who ride tricycles from house to house selling atole.”

Why You’ll Love This Atole de Arroz Recipe

• Made with just 8 simple ingredients
• Cozy, warming cinnamon flavor
• Easy to make—doesn’t clump up like corn atole can
• Takes only 30 minutes to make
• Like a sippable Mexican rice pudding
• Keeps in the fridge for up to a week in an airtight container
• Can be made dairy free

You Need Just 8 Ingredients

See recipe card for complete ingredients list and full instructions.

1. Whole milk + half and half: Although it is common to use evaporated milk, I like to use whole milk, plus half and half to make it extra rich and creamy. See below for best nondairy alternatives.
2. White rice: I’ve made this with short, medium, and long grain rice. They all work, but the best rice is a long grain rice like Basmati or Jasmine.
3. Granulated sugar: Many recipes use sweetened condensed milk but I like to use white sugar. You can also use brown sugar but it will darken the color of the finished drink.
4. Water: For cooking the rice.
5. Cinnamon Sticks + ground cinnamon: Two cinnamon sticks infuse this atole with so much warming flavor. Canela (also known as Ceylon cinnamon) is the best type of cinnamon stick to use. The ground cinnamon is optional for sprinkling on top of each cup.
6. Kosher salt: Just a pinch for bringing out all the other flavors.

How To Make It

Rinse rice well then combine with 2 cups water and cinnamon sticks in a large pot. Place over medium heat. Bring it to a boil, then reduce heat to a simmer until rice is cooked.

Discard one of the cinnamon sticks and transfer the mixture to a blender, let cool slightly. Add the sugar, milk, half-and-half, and a pinch of salt. Blend until smooth.

Return mixture back to the pan and place on the stove. Place over medium low heat and simmer until warm and slightly thickened.

Dairy-Free Rice Atole

The base of atole is, obviously, dairy milk. For milk alternative, try using soy milk, coconut milk, cashew milk, oat milk, or almond milk. Full-fat coconut milk will give you the thickest, creamiest result; other nondairy milks may be on the thinner side.

One favorite way to warm up on a chilly morning? This delicious hot drink sprinkled with a handful of raisins then top with a drizzle of honey or dulce de leche and a sprinkle of cinnamon. Talk about dreamy.