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Rice is much more than a popular ingredient around the world, it is also the basis of drinks. Whether we are talking about ancestral recipes or modern wines and liquors, rice-based drinks have history, character and a special charm. We explain why they are so unique, where they originate, what varieties we find, and how at Arròs Montsià we give life to a quality rice liqueur, unique to our environment.
• Rice is a different raw material to common grains such as wheat or grapes: its profile of starches, cereals and fermentation or maceration techniques allow drinks with unique texture, flavor and history.
• Many of these drinks combine fermentation (or maceration) with cooked rice or in the form of malt, so that their preparation incorporates enzymes, yeasts or bacteria that develop sweet, soft aromas, or subtle aging (as is the case with the Japanese Amazake, made with fermented rice, for example).
• Both the non-alcoholic and alcoholic versions offer great cultural and gastronomic richness: from a sweet after-meal drink to a liqueur for special moments.
• Finally, when the rice is of quality — like the one we grow in the Ebro Delta with the Montsianell variety — the resulting drink enhances this quality and connects with the territory.
• Amazake (Japan): soft, sweet drink, made with rice and koji (a fungus that ferments rice). There are versions with little or no alcohol at all.
• Sikhye (Korea): traditional sweet drink made with cooked rice, water and barley malt, where the rice grain is visible floating.
• Horchata de arroz (Mexico): sweet, refreshing and with cinnamon.
• Sobia (Egypt/Arabia): non-alcoholic version of a drink traditionally prepared with rice, coconut milk and other ingredients.
These drinks show that rice can become a drink for all occasions, and suitable for all ages.
World-famous rice-based alcoholic drinks
• Makgeolli (Korea): fermented rice wine, slightly cloudy in color, slightly sweet in flavor and with characteristic sediment.
• Nigori (Japan): lightly filtered variety of sake (rice wine), with visible rice grain particles.
• Tapuy (Philippines): pink-colored rice wine and intense flavor.
• Arrack rice (Sri Lanka / Southeast Asia): traditional distillate from tropical areas.
These examples demonstrate how rice can also become alcoholic beverages with its own identity, maintaining the link with the cereal and the gastronomic tradition of the area.
At Arròs Montsià we are committed to quality from the grain to the final product. Our rice cream liquor is made with Montsianell rice variety, grown in the Ebro Delta Natural Park, guaranteeing the highest quality.
Outstanding characteristics:
• Soft and balanced flavor, with subtle sweetness.
• Made by traditional maceration that ensures authenticity.
• Ideal for table settings, desserts or special moments.
So, we invite you to discover it and make it part of your next gastronomic experience. Our Montsià rice liquor can be served alone or iced, in a wide glass, or used in creative cocktails or with vanilla ice cream.
Talking about drinks made with rice is a natural extension of rice culture: from cultivation to consumption. Thus, we highlight not only the grain we know, but its transformation, innovation and tradition.
Rice-based drinks have a unique place within the universe of cereals: they bring flavor, history and versatility. Whether you prefer a soft non-alcoholic option or a more sophisticated liquor, rice presents its best version as a drink. And if we talk about quality and territory, our Montsià Rice Cream Liqueur is a clear example: rooted in the Ebro Delta, linked to the Montsianell variety, and made with passion. Discover it and let rice accompany you in a toast too.
The name on the bottle and its label say it very clearly. "LiCOR d'arròs" ("Cor" in catalan means heart). Its heart is Rice. Its soul, its origin, its scene is born from a small grain to become a great drink.
Do you want to see more products or find recipes where to use our rice liquor? Visit our product page and be inspired by the flavor of the Ebro Delta.
What makes drinks made with rice special?
• Rice is a different raw material to common grains such as wheat or grapes: its profile of starches, cereals and fermentation or maceration techniques allow drinks with unique texture, flavor and history.
• Many of these drinks combine fermentation (or maceration) with cooked rice or in the form of malt, so that their preparation incorporates enzymes, yeasts or bacteria that develop sweet, soft aromas, or subtle aging (as is the case with the Japanese Amazake, made with fermented rice, for example).
• Both the non-alcoholic and alcoholic versions offer great cultural and gastronomic richness: from a sweet after-meal drink to a liqueur for special moments.
• Finally, when the rice is of quality — like the one we grow in the Ebro Delta with the Montsianell variety — the resulting drink enhances this quality and connects with the territory.
Non-alcoholic drinks based on rice that you should know
• Amazake (Japan): soft, sweet drink, made with rice and koji (a fungus that ferments rice). There are versions with little or no alcohol at all.
• Sikhye (Korea): traditional sweet drink made with cooked rice, water and barley malt, where the rice grain is visible floating.
• Horchata de arroz (Mexico): sweet, refreshing and with cinnamon.
• Sobia (Egypt/Arabia): non-alcoholic version of a drink traditionally prepared with rice, coconut milk and other ingredients.
These drinks show that rice can become a drink for all occasions, and suitable for all ages.
World-famous rice-based alcoholic drinks
• Makgeolli (Korea): fermented rice wine, slightly cloudy in color, slightly sweet in flavor and with characteristic sediment.
• Nigori (Japan): lightly filtered variety of sake (rice wine), with visible rice grain particles.
• Tapuy (Philippines): pink-colored rice wine and intense flavor.
• Arrack rice (Sri Lanka / Southeast Asia): traditional distillate from tropical areas.
These examples demonstrate how rice can also become alcoholic beverages with its own identity, maintaining the link with the cereal and the gastronomic tradition of the area.
Our proposal: Montsià Rice Cream Liquor
At Arròs Montsià we are committed to quality from the grain to the final product. Our rice cream liquor is made with Montsianell rice variety, grown in the Ebro Delta Natural Park, guaranteeing the highest quality.
Outstanding characteristics:
• Soft and balanced flavor, with subtle sweetness.
• Made by traditional maceration that ensures authenticity.
• Ideal for table settings, desserts or special moments.
So, we invite you to discover it and make it part of your next gastronomic experience. Our Montsià rice liquor can be served alone or iced, in a wide glass, or used in creative cocktails or with vanilla ice cream.
Talking about drinks made with rice is part of rice culture
Talking about drinks made with rice is a natural extension of rice culture: from cultivation to consumption. Thus, we highlight not only the grain we know, but its transformation, innovation and tradition.
Rice-based drinks have a unique place within the universe of cereals: they bring flavor, history and versatility. Whether you prefer a soft non-alcoholic option or a more sophisticated liquor, rice presents its best version as a drink. And if we talk about quality and territory, our Montsià Rice Cream Liqueur is a clear example: rooted in the Ebro Delta, linked to the Montsianell variety, and made with passion. Discover it and let rice accompany you in a toast too.
The name on the bottle and its label say it very clearly. "LiCOR d'arròs" ("Cor" in catalan means heart). Its heart is Rice. Its soul, its origin, its scene is born from a small grain to become a great drink.
Do you want to see more products or find recipes where to use our rice liquor? Visit our product page and be inspired by the flavor of the Ebro Delta.