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    My Colombian Recipes » Recipes » Drinks » Masato De Arroz (colombian Rice Drink)

    Masato de Arroz (Colombian Rice Drink)

    Sep 30, 2013 · Modified: Jul 19, 2021 by Erica Dinho · 17 Comments

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    Masato de arroz Colombiano(Colombian Rice Drink)|mycolombianrecipes.comPin

    Masato de Arroz (Colombian Rice Drink)

    Erica Dinho
    5 from 16 votes
    Print Recipe Pin Recipe

    Ingredients
     

    • ⅔ cup of uncooked rice
    • 6 cups of water
    • 1 cinnamon stick
    • 2 cloves
    • ½ to 1 cup of sugar to your taste
    • Ground cinnamon for serving

    Instructions
     

    • Place rice and the cinnamon stick in a pot and cover with two cups of water. Cook for about 25 minutes or until tender. Discard the cinnamon stick. Pour cooked rice into a blender with two cups of water and blend until smooth. Strain the mixture.
    • In a small pot, heat up the sugar and one cup of water on medium heat until the sugar has dissolved.
    • Bring back the mixture to the pot over low heat and cook for 20 minutes. Add the sugar mixture and the cloves. Add one more cup of water and serve over ice or chilled.
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Masato de Arroz (Colombian Rice Drink)Pin

    Masato de Arroz is a rice-based creamy Colombian drink popular in the Tolima and Cundinamarca departments of Colombia. I received an email about a month ago from a Colombian reader who loves Masato de Arroz, but didn't know how to make it. So, I decided to get a recipe from a friend from Bogotá and make it for my site.

    There are almost as many variations of Masato in Latin America as there are people who make it. It can be made with rice, yuca, corn or pineapple.

    Receta de Masato de ArrozPin

    The traditional and most popular Colombian Masato de Arroz is a fermented drink made with rice, sugar, cloves, water and cinnamon, while other variations add all purpose flour to the mixture. This drink is a perfect accompaniment to cookies, mantecada (Colombian corn bread) and almojabanas (Colombian cheese bread).

    Comida Colombianan-MasatoPin

    I don't like my masato fermented, but If you prefer a fermented drink you can leave it in a non-reactive container for a few days. This drink can be kept for several days in the refrigerator, but you might notice some separation after a day, so just stir and it will be perfect again.

    Buen provecho!

    masato de Arroz ColombiaPin

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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Joanne

      October 01, 2013 at 7:34 am

      5 stars
      With all that lovely cinnamon, this sounds perfect for fall!

      Reply
    2. Angie@Angie's Recipes

      October 01, 2013 at 12:36 pm

      5 stars
      A wonderful rice drink, Erica.

      Reply
    3. Chris C

      October 01, 2013 at 3:16 pm

      5 stars
      For some time I have been trying to remember what that Colombian drink
      was called. Then there you are with the name and recipe. Thank you!

      Reply
      • tasha fall

        March 05, 2020 at 10:32 pm

        5 stars
        Just fyi, you are probably actually thinking of chicha, if you were in Colombia as a tourist, the chances of you trying masato and very slim, however, its very similar cousin chicha is sold very commonly in touristy areas, especially the candelaria in Bogota.

        Reply
    4. grace

      October 01, 2013 at 3:19 pm

      5 stars
      i'm with joanne--the cinnamon in this makes it infinitely alluring!

      Reply
    5. Evelyne@cheapethniceatz

      October 01, 2013 at 4:16 pm

      5 stars
      This sounds so refreshing, similar to horchata too. I really have a craving for it now, might make some tonight 🙂

      Reply
    6. Juliana

      October 03, 2013 at 12:34 am

      5 stars
      Sounds delicious this rice drink especially with cinnamon...yum!
      Hope you are having a wonderful week Erica 😀

      Reply
    7. Karen

      October 09, 2013 at 9:00 pm

      5 stars
      Hi Erica,
      I was wondering how I could integrate liquor w/ this masato recipe. Also, what type of liquor do you think is best?
      Thanks

      Reply
      • tasha fall

        March 05, 2020 at 10:35 pm

        5 stars
        you are supposed to ferment it for 8 days, you don't need yeast or anything, it already ferments naturaly if left unrefridgerated

        Reply
    8. an

      August 18, 2015 at 8:13 pm

      5 stars
      Masato MUST BE fermented, otherwise is not masato.

      Reply
      • Lu

        March 09, 2018 at 10:59 pm

        5 stars
        Absolutely!

        Reply
      • Anonymous

        September 30, 2019 at 11:24 pm

        5 stars
        I agree, if it is not fermented it is not Masato Colombiano!!!

        Reply
    9. felicia

      July 16, 2016 at 6:12 pm

      5 stars
      This sounds like horcheta but easier I am.going to.try this tonight thank you so much

      Reply
    10. Lu

      March 09, 2018 at 10:59 pm

      5 stars
      No fermentation? Real masato should be fermented on a ceramic pot for 3 days. You can add pinnaple skin to help with the fermentation process.

      Reply
      • tasha fall

        March 05, 2020 at 10:36 pm

        5 stars
        8

        Reply
    11. Cris

      May 07, 2020 at 5:07 pm

      5 stars
      You are missing the key ingredient, Fermentation. The real masato from Tolima Colombia is slightly fermented.

      Reply
    12. Maria

      January 30, 2022 at 8:46 pm

      If I want to ferment it, what is the best container to use and do I store it in or out of the fridge?

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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