Masato de Arroz is a creamy, rice-based Colombian drink traditionally enjoyed in regions such as Tolima and Cundinamarca. This refreshing beverage combines cooked rice, warm spices and a touch of sugar to create a smooth, lightly spiced drink that can be served chilled or over ice. Masato is versatile: some families prefer it mildly fermented while others serve it fresh and sweet. This version is a straightforward, non-fermented take on the classic Colombian rice drink.
I received a request from a Colombian reader who loves Masato de Arroz but didn’t know how to prepare it at home. I asked a friend from Bogotá for a simple home-style recipe and adapted it for the kitchen. Below you’ll find a clear recipe and tips so you can make this traditional Colombian rice drink in your own kitchen.
Across Latin America, masato takes many forms. The base can be rice, yuca, corn or even pineapple, depending on local tradition and family preference. The Colombian classic most often uses rice and warm spices like cinnamon and cloves. Some recipes add a little flour to thicken the drink, while others keep it purely rice-based for a naturally smooth texture.
The traditional Colombian Masato de Arroz is typically made with rice, water, sugar and spices such as cinnamon and cloves. It pairs beautifully with simple pastries and breads—especially mantecáda (Colombian corn bread) and almojabán (Colombian cheese bread)—but it is just as pleasant on its own as a cooling, subtly sweet drink.
If you prefer the mildly sour, tangy flavor of fermented masato, you can leave the prepared drink in a non-reactive container at room temperature for a couple of days to develop natural fermentation. For a fresh, sweet version, chill immediately in the refrigerator. Note that separation can occur after a day or two in the fridge; a quick stir or shake brings the drink back to its creamy consistency.
Ingredients You’ll Need
The recipe below lists the measured ingredients and step-by-step cooking directions. Adjust sugar to taste for a sweeter or lighter result.
- Rice: Long grain rice works well, but use your favorite type.
- Cinnamon: Use two cinnamon sticks while cooking and some ground cinnamon to sprinkle when serving.
- Water: The recipe uses several cups to cook and dilute the rice for a drinkable texture.
- Cloves: Ground cloves are convenient; whole cloves can be used but should be removed before serving.
- Sugar: Start with a moderate amount and adjust to taste—between 1/2 and 1 cup works for most palates.
Related Colombian Drinks to Explore
If you enjoy Masato de Arroz, you might also like other traditional Colombian beverages such as dairy-free hot chocolate, La Macana (a sweet hot drink), caspiroleta (a warming hot punch), or homemade tamarind juice. Each of these drinks highlights different regional ingredients and comforting spice blends.
Masato de Arroz (Colombian Rice Drink) Recipe
Author: Erica Dinho
Prep Time: 5 mins • Cook Time: 45 mins • Total Time: 50 mins • Servings: 4
Ingredients
- 2/3 cup uncooked rice
- 6 cups water, divided
- 2 cinnamon sticks
- 1/4 teaspoon ground cloves
- 1/2 to 1 cup sugar, to taste
- Ground cinnamon, for serving
Instructions
- Place the rice and cinnamon sticks in a pot and cover with 2 cups of water. Cook over medium heat for about 25 minutes, or until the rice is soft and tender. Remove and discard the cinnamon sticks.
- Transfer the cooked rice to a blender with 2 cups of fresh water. Blend until completely smooth.
- Strain the blended rice through a fine mesh sieve into a clean pot or bowl to remove any solids and create a silky liquid.
- In a small saucepan, combine the sugar with 1 cup of water. Warm over medium heat, stirring until the sugar dissolves to make a simple syrup.
- Return the strained rice liquid to the pot over low heat and cook gently for about 20 minutes to meld flavors and slightly thicken the mixture.
- Stir in the sugar syrup and the ground cloves. Add the remaining 1 cup of water to reach your desired consistency. Chill the drink thoroughly or serve over ice. Sprinkle a little ground cinnamon on top when serving.
Storage and Serving Tips
Store Masato de Arroz in the refrigerator for several days. If the drink separates, stir or shake well before serving. For a fermented version, leave the drink at room temperature in a non-reactive container for one to three days until it develops a mild tang, then refrigerate to slow fermentation. Serve cold, over ice, and pair with simple pastries or breads for a traditional Colombian snack.
Nutrition (approx. per serving)
Calories: 213 kcal • Carbohydrates: 51 g • Protein: 2 g • Fat: 0.3 g • Sugar: 25 g