Monday, October 25, 2010

Atole de Arroz

I'll always have fond memories of my dad's Atole de Arroz. As a kid on Sunday mornings I could hear the bubbling pot of rice and smell the sweet cinnamon-milk aroma that wafted through the house. I could hardly wait for a bowl of warm, creamy atole and would often go in the kitchen to peek and see if it was ready yet.

My dad learned to make Atole de Arroz as a boy by watching his mom prepare it for them on the weekends. It has always been a favorite of his too. The only thing my family debates about is whether they prefer the atole warm or chilled. I must admit I like both, but always find the warm atole especially comforting for breakfast on a cold day.

Here's how I make it, with substitutions noted below:

Atole de Arroz
(printable recipe)

1 1/2 c white rice
3 c water
3 c almond milk*
3 cinnamon sticks
1/4 c sugar

*Don't be like me (and try to save a few calories). Use real milk. Use what my dad uses: 1 can evaporated milk and the rest whole milk. You'll thank me later.

Cook the rice in 3 cups of water to yield about 4 cups cooked rice (cook this any way you like or use leftover rice. I cheat and use a rice cooker) Combine the milk, sugar, and cinnamon sticks over low heat. Bring to a low boil for about 5 minutes. This will infuse the milk with the cinnamon flavor and make your kitchen smell wonderful. Add the cooked rice and simmer for another 5 minutes until thickened. Add additional sugar if needed.


  1. This looks like warm and wonderful comfy food! Can you say more about "almond milk"? I don't understand your asterix next to the ingredient - and to use evaporated and whole milk...can you clarify so I can have a yummy breakfast? Love your blog. A

  2. @ AniM: Sure, I'd be happy to elaborate! Almond milk is a low calorie, lactose and soy-free milk made from almonds. I use Silk Pure Almond ( Almond breeze is good too. I started drinking cow's milk alternatives b/c my husband is somewhat lactose intolerant and before I knew it I started to like them! (they are also very low-cal, so that's a plus)

    My dad uses a combination of 1 (12oz) can of evaporated milk and whole (full fat, vitamin D) milk to make 3 cups. I hope this helps, let me know how the atole turns out!

  3. We have something similar in Denmark - we just don't eat it for breakfast.
    It is called "Risengrød" (ød%20med%20smørklat%20og%20kanelsukker.jpg)

    It is rice boiled in milk, served with cinnamon, sugar and butter. We usually eat it around christmas time. If mixed with chopped (and peeled) almonds, vanilla and whipped cream it creates a traditional Christmas dessert: Ris'a'lamande. That's served chilled, but with hot cherry sauce.

    I derives from a long tradition of porridge (due to small funds), and is still a relatively cheap dish. The Ris'a'lamande however, is a more luxurious thing :)

    The Atole looks really yummy!

  4. Camilla, that sounds awesome! And the hot cherry sauce - YUM I will have to give the Ris'a'lamande a try!

  5. Great simple recipe. My mom used to make this when we were kids, she called it 'tole' and it wasn't until I visited Oaxaca that I was exposed to it once again! I tried this recipe but did not have the almond milk or regular milk but found a can of coconut milk, used a little heavy cream and added mostly water...for me the 1/4 cup sugar is too sweet so I will omit the next time... I love this cereal. Thanks for posting the recipe!!!

  6. I am trying this recipe tonight! So excited. My tia used to make it when she would watch me and called it atole or arroz con leche. Thanks for the recipe!

    -A Fellow Texan :)

  7. Just following up. I used 1 1/2 of skim milk and 1 1/2 of half and half. It came out wonderful! I am part lactose intolerant. This came out nice and rich. A new favorite in our home.

    -Fellow Texan

  8. Thank you so much for this recipe!

  9. I grew up in San Antonio, TX and have fond memories of my parents and grandparents making atole de arroze a couple of times a week for breakfast or a late night snack. Now I make it for my kids. Though my family recipe is different from yours, still looks good!