These paletas de arroz con leche (rice pudding ice cream) are silky, tender, and satisfyingly chewy. If you’ve never tried arroz con leche, it’s similar in profile to horchata but with tender grains of rice distributed throughout the creamy base.
This recipe required several test batches to perfect. My first attempt was overly starchy, producing paletas with an undesirable gummy texture.
Rice contributes starch, which can help texture, but it isn’t enough on its own to produce a smooth, ice-cream-like paleta. Adding a stabilizer avoids a gummy or icy result — more on that below.
Ingredients:
- Long grain rice – Rinse the rice well. Excess starch will make the paletas gummy instead of pleasant and creamy.
- Cream – A mix of evaporated milk, sweetened condensed milk, and Mexican crema. Mexican crema is milder and less tangy than American sour cream, which works well in this recipe.
- Spices – Salt, vanilla extract, and cinnamon (use a stick while cooking and optionally a pinch of ground cinnamon for specks and extra flavor).
- Cellulose gum – A small amount acts as a stabilizer to ensure a smooth, non-icy texture. You only need a tiny pinch because the rice already provides some starch.
How to achieve a smooth, creamy texture
Use a stabilizer such as cellulose gum in the cream base. The base combines evaporated milk (or whole milk), sweetened condensed milk, and Mexican crema. The cellulose gum helps stabilize the mixture so the frozen paletas remain creamy rather than icy.
If you don’t have cellulose gum, the recipe will still work because rice starch helps with texture, but I recommend using it if you want the creamiest possible result. Only a very small amount is necessary.
Sweetness
This recipe leans toward moderate sweetness since I prefer desserts that are not overly sweet. Sweetened condensed milk provides most of the sweetness. Remember that freezing dulls sweetness slightly, so taste the mixture a little sweeter than you expect for the final frozen paleta.
Equipment needed
You will need a popsicle mold, popsicle sticks, and bags for storage. A blender and an electric hand mixer make the process easier. Silicone molds are recommended because they release paletas more easily.
What is the difference between a popsicle and a paleta?
Paletas and popsicles are similar in shape but differ in ingredients and tradition. Paletas emphasize fresh, natural ingredients like fruit or dairy and are often made in small batches without preservatives or artificial flavors. Popsicles are typically mass-produced and may include artificial additives.
Paletas are a beloved Mexican street food with cultural significance; they are commonly sold by paleteros from carts as well as from specialty shops.
Two Types of Paletas
Paletas come in many flavors, but they generally fall into two categories:
- Water-based – Fruit-forward paletas made with water or juice. These honor the fruit’s natural flavor, are often vegan, and tend to be lighter. Popular examples include lime, strawberry, and mango with chamoy.
- Cream-based – Richer paletas with a texture closer to ice cream. These typically use heavy cream, milk, Mexican crema, and/or sweetened condensed milk. Cream-based options expand beyond fruit flavors to include coconut, coffee, pistachio, and more.
Try some of my other paleta recipes:
Search the blog for a full list of paleta recipes to try different flavors and techniques.
Paletas de Arroz con Leche (Rice Pudding Ice Cream)
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Ingredients
- 1/3 cup long grain rice, uncooked
- 2/3 cup water
- 1 cinnamon stick
- 1 12 oz can evaporated milk, or regular whole milk
- 1 14 oz can sweetened condensed milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon, optional
- 1 cup Mexican crema
- 1/8 tsp cellulose gum
Instructions
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Rinse the rice thoroughly. A little starch is helpful, but too much will make the paletas gummy.
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In a small saucepan, combine 1 cup water and a cinnamon stick and bring to a boil.
Note: only one cinnamon stick is usually sufficient for good flavor.
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Add the rinsed rice, cover, and simmer over low heat for about 12 minutes, watching carefully so the rice does not scorch.
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Stir in the evaporated milk, sweetened condensed milk, vanilla, and salt. Cook over medium-low heat until the mixture thickens slightly and the rice absorbs some of the milk, about 10–15 minutes. Stir frequently and avoid a rolling boil.
Optionally add ground cinnamon for a stronger cinnamon presence and a speckled appearance.
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Remove the cinnamon stick and transfer the warm mixture to a large measuring cup or bowl to cool more quickly.
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Add the cold Mexican crema (straight from the fridge helps cool the mixture faster).
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Using an electric hand mixer on high, slowly sprinkle in the cellulose gum while mixing so it disperses evenly without clumping. The stabilizer improves creaminess and prevents iciness. Only a tiny pinch is needed.
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Taste for sweetness and adjust as needed; remember the mixture will taste slightly less sweet once frozen, so err on the side of a touch sweeter than you prefer at room temperature.
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Pour the mixture into sanitized popsicle molds, insert sticks, and freeze at least 8 hours. To unmold, dip the mold briefly in warm water for 15–20 seconds and wiggle the paletas free.
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Because these paletas contain rice, allow them to sit at room temperature for a few minutes before eating so the rice is soft and pleasantly chewy rather than hard.
Nutrition information is automatically calculated and should be used only as an approximation.