I posted about my heavy consumption of atoles and caldos during my postpartum journey on my IG stories the other day. The question I got asked the most was about the atole de arroz I’ve been chugging down like crazy. I drink about 2-3 cups a day in between meals and I think its been helping tremendously with my milk supply. As you all know, I am basing my diet around the principles in the book The First Forty Days, which promotes healing, and nourishment for the new mom. The recipes listed on the book inspired me to come up with my own following her basic nutrition principles. In the book, the author shared a basic Chinese congee recipe that led my brain to think of a warm cup of atole de arroz (not sure why, but it just did, I think it was the picture). I can’t guarantee that this will work for everyone, but I will say that I can see a difference in my milk supply between the days I drink it and the days I forget and skip it.

This is a dairy-free, less sweet version of a traditional atole recipe since it only calls for rice, water, coconut milk, cinnamon and sugar.

Also, goes without saying but one does not need to be pregnant to enjoy a warm cup of this atole. It Makes a terrific dessert or night time drink before bedtime. Hope you all make and enjoy!

Atole de Arroz Recipe

INGREDIENTS

3 cups water

1/3 cup white jasmine rice

1/2 cinnamon stick

1/2 can coconut milk (about 7oz)

2-3 tbs sugar

INSTRUCTIONS:

Add water, rice and cinnamon stick in a pot. Cook uncovered in medium heat until rice has softened and fully cooked, about 20 minutes. When rice has fully cooked, gently smash the rice with a wooden spoon to break up the rice grains. Add coconut milk, and sugar. Stir and allow to come to a boil for about 5 minutes. Remove from heat and serve hot.