Arroz con Leche Helado (Cuban Frozen Rice Pudding)

Arroz con leche — rice pudding — is one of the great desserts of the Spanish-speaking world, beloved from Madrid to Havana, but Cuba's contribution is the frozen version: arroz con leche helado, a creamy ice cream made by churning the pudding until it becomes a richly spiced, starchy-smooth frozen dessert unlike any standard ice cream. The rice starch and the slow-cooked milk give the frozen pudding a uniquely dense, almost gelato-like body that does not turn icy, even after hours in the freezer. In Havana, it is still sold from carts and small pasteleria windows.

Serves: 6

Ingredients

For the base:

• 100 g (1/2 cup) short-grain white rice (arroz de grano corto)
• 1 litre (4.25 cups) whole milk
• 150 g (3/4 cup) sugar
• 1 cinnamon stick
• Peel of 1 lemon (in large strips, no white pith)
• 1/2 tsp vanilla extract
• 1/4 tsp salt

For the frozen version:

• 240 ml (1 cup) heavy cream (double cream)
• Ground cinnamon, to finish

Instructions

1. Combine rice, milk, cinnamon stick, and lemon peel in a medium heavy-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring frequently.
2. Reduce heat to low and cook, stirring every few minutes, for 35–45 minutes until the rice is very soft and the mixture has thickened to a creamy porridge consistency. The milk should have reduced by about a third.
3. Stir in sugar, vanilla, and salt. Cook for a further 5 minutes. Remove the cinnamon stick and lemon peel.
4. Pour the rice pudding into a bowl and allow to cool to room temperature, then refrigerate for at least 2 hours until completely cold.
5. Whip the heavy cream to soft peaks in a large bowl. Gently fold the cold rice pudding into the whipped cream until combined.
6. Transfer to an ice cream machine and churn according to manufacturer's instructions, about 20–25 minutes, until thick and creamy.
7. Spoon into a container and freeze for at least 2 hours to firm up.
8. Serve in scoops or slices, dusted generously with ground cinnamon.

Cook's Notes: If you do not have an ice cream machine, pour the mixture into a shallow freezer-safe container and freeze for 1 hour, then whisk vigorously to break up ice crystals. Repeat every 45 minutes for 3–4 hours. The lemon peel is traditional and essential — do not substitute lemon juice. Keeps frozen for up to 2 weeks.