Atole de Arroz (Hot Rice Drink)

History & Origin

Atole de arroz has its roots in the fusion of two culinary traditions: the pre-Hispanic atole made from corn and the rice pudding brought by the Spanish during the Colonial period. Whilst the original atole was prepared exclusively with corn masa, mestizo cooks of the Viceroyalty discovered that rice could create an equally comforting drink but with a smoother texture. Rice atole became the preferred drink in convents and hospitals of New Spain due to its nutritional capacity and easy digestion. Over time, it spread to all social strata and today is one of the most popular drinks during cold winter mornings in Mexico. It is found at street stalls alongside tamales, in traditional markets and in the kitchens of millions of homes.