Atol de arroz is a hot, thick Guatemalan drink made from cooked, ground rice, milk, and cinnamon, with a mild flavor and comforting texture.
It’s one of the simplest atoles to make, very popular as breakfast or a snack on cold mornings and afternoons.
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Guatemalan Rice Drink
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Beverage
- Cuisine: Guatemalan
Ingredients
- 1/2 cup of raw rice
- 4 cups of water
- 2 cups of milk
- 1 of cinnamon stick
- 1 cup of sugar
Instructions
- Cook the rice, boil the rice in the water together with the cinnamon until very tender.
- Blend, blend the cooked rice together with part of the cooking water until you get a fine mixture.
- Strain, strain the mixture, if a smoother texture is desired.
- Cook, pour the liquid into a pot together with the milk and sugar.
- Cook over low heat, cook, stirring constantly, until it thickens into an atol consistency.
- Serve, serve hot, in a mug or glass.
Tips for getting it right
- Cooking the rice until very tender makes it easier to blend into a smooth texture.
- Straining the mixture is optional, but gives a finer texture if you prefer it without lumps.
- Stirring constantly during cooking keeps the atol from sticking to the bottom of the pot.
- It’s one of the simplest, most accessible atoles to make in Guatemala.
Traditional variations
- It’s one of the simplest and most popular atoles throughout Guatemala.
- Some families add a touch of vanilla or lemon zest to vary the flavor.
How to serve
Atol de arroz is served hot, in a mug or glass, especially on cold mornings or afternoons.
It’s a simple traditional drink, very popular as breakfast in Guatemala.
Recommended sides
- Sweet bread
Did you know?
Atol de arroz is one of the simplest and most accessible drinks in the Guatemalan atol tradition.
It’s a mild alternative to other more spiced atoles, ideal for those who prefer more neutral flavors.
Frequently Asked Questions
It's a hot, thick Guatemalan drink made from cooked, ground rice, milk, and cinnamon.
No, it's one of the simplest and most accessible atoles in Guatemalan cooking, with few ingredients.
Yes, straining the mixture is optional; without straining it will have a slightly more rustic texture.
It's traditionally drunk at breakfast or as a snack, especially on cold mornings or afternoons.
