Mexican Atole de Arroz
Recipe by: Barbara Martinez
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Jan 1, 2026
This Atole de Arroz—“atolito,” as I grew up hearing it called by my maternal grandmother—is the ultimate hug in a bowl on a cold winter morning. When freshly made, the rich, milky goodness is thinner and almost drinkable, but as it sits, it becomes more porridge-like and deeply comforting. A family favorite, it’s usually saved for the bitterest winter mornings. Grab a blanket, curl up on the couch, and enjoy a warm bowl of atolito with me this winter.
Ingredients (8)
Ingredients (8)
Instructions
In a large pot, combine the rice (1 cup), water (6 cups), cinnamon sticks (3), and salt (1 pinch). Bring to a gentle boil, then reduce heat and simmer uncovered for about 20–25 minutes, until the rice is tender and much of the water has reduced.
Remove the cinnamon sticks. Stir in the evaporated milk (1 12-oz can) and the whole milk (6 cups). Return to medium-low heat, stirring often to prevent sticking.
I leave the cinnamon sticks in the entire time while the atole cooks so they continue to steep, removing them before serving.
Add sugar (½ cup) and continue to cook for 10–15 minutes, stirring occasionally, until the mixture is lightly thickened and creamy. (The texture should be pourable — like a thin pudding or drinkable custard.)
Stir in vanilla (1 tsp) if using. Taste and adjust sweetness to reach your preferred consistency.
Ladle into mugs and serve warm, with a sprinkle of ground cinnamon if desired.
Notes
Notes
Sweetness: ½ cup sugar gives this stole a subtle sweetness; traditional versions upwards of 3/4 cup or use condensed milk instead so adjust accordingly to your preference.
Make-ahead: Atole thickens as it cools and like pudding can sometimes develop a skin on top. Remove the skin if it develops and thin leftovers with a splash of milk when reheating.
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