Rice pudding slushy – Cremolada de arroz con leche

arroz con leche  frappéLast week my mom was visiting, and on our daily walks by the Hudson River, we also indulged in our current favorite pastime: trying new food trucks. It was from one of them that we got the inspiration for today’s recipe.rice pudding slushy

Mexico Blvd. is a Mexican truck that I see parked outside the World Financial Center at least once a week. I hadn’t had the opportunity to try it before, because I never seemed to find a vegetarian option in their menu. But last week, all of a sudden, it seemed like half of their dishes were veggie (yay!). There were 3 options that appealed to me: Flautas with refried beans, vegetarian quesadilla, and torta de aguacate (avocado sandwich). We got 2 out of the 3, and my mom also ordered a glass of horchata.arroz con leche cremolada

I have seen horchata many times in my life. I know it’s typical in Central America, and I also recall finding it everywhere when I lived in Barcelona (although I think Spanish horchata is a different thing). But I’ve never been big on buying sweet drinks, and hence, I had never tried horchata before. When I heard from my mom that it’s made with rice, my mind immediately linked it to good ol’ rice pudding. And that’s how this super easy summer slushy was born. A drinkable, frozen version of arroz con leche; our very own Peruvian horchata  frappé.rice pudding slushy

To make it, just freeze a bowl of rice pudding for a few hours, and when it’s starting to get hard, put it in the blender and mix until pureed. Serve sprinkled with cinnamon and a few orange zest curls, or grated orange zest. If you’re in a flirty mood, how about adding some Pisco to it? The perfect summer afternoon drink!


  1. What a fine pint, I’m sure they have to be divine, here in Spain we are very customary to prepare it, especially in my area. By the way I loved photography. I’ll be following to see your new posts.

    Greetings from Spain!

  2. I want the recipe for rice and beans listed in the Woman’s Day Magazine. It is vegetarian Thanks


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