Place rice, cinnamon sticks, and 1 cup of water in a bowl; mix to combine. Let the rice soak for at least an hour up to overnight.
Transfer soaked rice to a medium saucepan. Add 4 cups water and salt; mix to combine. Cook over medium-low heat for 30-35 minutes, or until the rice is super tender and mushy. Let the cooked rice cool.
Once the rice has cooled, place it in a blender. Add whole milk, evaporated milk, sweetened condensed milk, and vanilla extract; blend until smooth. Note: You can add more milk if the chicha is too thick for your liking.
Transfer to a jar and refrigerate until ready to serve.
Serve with ice if desired, garnish each serving with ground cinnamon or cinnamon sticks.
STORING: Venezuelan Chicha will keep fresh in the fridge for up to 5 days.LOOKING FOR MORE VENEZUELAN RECIPES?
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