Paletas de arroz con leche cover.jpg

I don’t know if I’ve ever shared with you my sons obsession with popsicles.  He absolutely loves them and has become our thing to do every other weekend. He loves his usual jamaica with mint recipe (which reminds me, I need to share with you) but every so often we like to get creative.  This paleta de arroz con leche was inspired by my collaboration with Toma Leche and their Moo Money Consumer Loyalty Program. Did you know you could earn some dollars by purchasing those gallons of milk? Genius right? You can learn more about this program on

Ok, so back to the recipe.  My mom makes the most incredible arroz con leche and it really is one of my fave desserts to have any time of the year.  I love to eat it warm, cold and now thanks to this recipe, frozen. I opted to add the raisins to the tip of the popsicle molds, but feel free to mix them in with the recipe of at the bottom of the pops.  I also suggest to stir in the rice thoroughly before pouring the mix into the molds, otherwise, you will be left with an uneven amount of rice per mold.

Hope you all enjoy and don’t forget to tag me with your recreations on the gram!

TIP: to remove the pops from the molds, soak them in luke warm water for a few of seconds (anything longer than a few seconds will make them melt from within)


Makes 12 popsicles


½ cups white jasmine rice, thoroughly rinsed

3 cups water

Sea salt

1 cinnamon stick

1 liter whole milk

1 cup sugar

1/2 lemon, its zest

Pinch fresh ground nutmeg

2 tbsp dried cranberries

Ground cinnamon


In a medium saucepan over medium heat, add rice, water, cinnamon and salt.  Bring to boil. Reduce heat and simmer for 20 minutes. Add milk and sugar. Simmer for 10 minutes.  Add lemon zest and nutmeg. Simmer for another 15 minutes. Remove from heat and allow to cool.

Sprinkle cranberries and ground cinnamon evenly in each popsicle mold.  Fill each mold evenly with cooked rice mixture. Freeze overnight.

Posted on March 5, 2019 .