Arroz con Leche (Rice with Milk) Cubes

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 794 g / 28 oz milk
  • 2 cinnamon sticks
  • 5 g / .18 oz lemon zest
  • 88 g / 3.1 oz rice (short grain)
  • 119 g / 4.2 oz sugar
  • 4 gelatin sheets, bloomed


  1. Line a flat sheet pan with a nonstick rubber mat. Place a .5-cm- / .25-in-deep stainless steel frame on the mat. The frame should fit just inside the pan.
  2. Bring the milk, cinnamon, and lemon zest to a boil in a saucepan over medium-high heat.
  3. Add the rice and stir constantly, making sure it doesn’t stick to the bottom of the pot. Turn the heat down to medium. Do not let the rice boil; it should remain at a simmer.
  4. Simmer the rice until it is cooked through, about 20 minutes, add the sugar and bring to a boil again.
  5. Add the gelatin sheets and stir until dissolved.
  6. Pour the rice into the prepared frame and cover it with a sheet of acetate to prevent any skin from forming. Allow it to set in the freezer, about 2 hours.
  7. Once it has firmed up, flip the rice over so that the acetate is now on the bottom, and cut into 3.75-cm / 1.5-in squares.
  8. Reserve refrigerated until needed. Discard any leftover cubes after service. The rice will become crumbly and unpleasant to eat.