Rice Milk (Guatemalan Atolillo)

Atolillo guatemalteco or Guatemalan atolillo is the name for rice atole. A comforting, creamy, hot beverage (similar to Mexican atole) that is made with rice and spiced with cinnamon. Guatemalan cuisine is the fusion of the many aborigines' (with a lot of influence from the Maya) use of local ingredients and the Spanish colonizers, who added condiments, preparation techniques, and other fruits. This mixture makes some dishes of Guatemalan gastronomy closely resemble dishes of Mexican cuisine, especially those from southern Mexico. Culturally, the regions that we now think of as southern Mexico and Guatemala, distinctly, was the same area of cultural influence. They are, and will continue to be, the same: Mesoamericans. Throughout Guatemala, different cuisines and traditional recipes are distinguished in each geographical area. For example, in Antigua Guatemala they are well known for their sweet homemade candies, while in the coastal areas you get ceviches, stews, seafood, and fish soups. In addition to traditional dishes, Guatemala also has a wide variety of unique drinks. Although many of these drinks are shared with other Central American countries. Atol or atole is a pre-Hispanic beverage. In its original form, it is a drink made with ground corn and water. It is said that with the arrival of the Spaniards, the ancient recipe changed as they introduced cow milk, sugar, and spices. Although atoles are sold on the streets, they are also served during special prayer meetings for the saints or when you have a stomachache. Atoles are thick, but drinkable and are usually accompanied by a sweet bread called, pan de yema. The mild climate of Guatemala means that there is a relative balance between hot and cold drinks. Guatemala has a great variety of atoles: lima bean atol, corn atol, shuco atol (made with corn, black beans, and chili peppers), banana or plantain atol, and guava atol, to mention a few.

¼ cup long grain rice
1 cup water
3½ cup milk, divided
2½ Tbsp. sugar
1 stick cinnamon or ½ tsp. ground cinnamon
1 tsp. pure vanilla extract
¼ tsp. ground cinnamon

The night before, place the rice and water in a small bowl until the next day.

When you are ready to make your atolillo, drain the rice and add it to a blender with 1 cup of milk. Blend for 3 minutes.

Strain the rice milk using a muslin cloth or a nut-milk bag. (A tight-weave cloth is better, as twisting the top tightly allows more milk to drain through.)

To a medium saucepan add the strained rice milk, the remaining 2½ cup of milk, the sugar and 1 stick cinnamon (or ½ tsp. ground cinnamon). Let the mixture simmer over low heat for 15 minutes, stirring constantly.

Remove the atolillo from the heat and remove the stick cinnamon.

Add the vanilla and mix well.

Serve hot, sprinkled with some ground cinnamon.

Makes 3 servings.