Chicha Venezolana

Method

1. simmer45 min
   rice at a gentle simmer until grains are collapsing-soft
   Cook the rice far beyond table-rice doneness. Chicha needs fully hydrated, swollen starch so blending produces a creamy suspension instead of gritty rice particles.
2. rest20 min
   cooked rice cooled until no longer steaming
   Cool before adding dairy. Blending very hot starch with milk can create an overly gluey texture and makes sweetness harder to judge accurately.
3. mix5 min
   high-speed blender until completely smooth
   Blend the rice with milk, condensed milk, vanilla, cinnamon and salt until no graininess remains. Add a little water if needed: the drink should pour slowly but not eat like pudding.
4. chill120 min
   refrigerated until thoroughly cold
   Chill fully before the final consistency check because rice starch thickens as it cools. Thin with cold milk or water only after chilling, then adjust sweetness to taste.