If you love rice pudding, you’ll adore these paletas. They have a particularly creamy texture because half of the rice pudding is blended after it’s cooked. Mmmm, I’m salivating just thinking about it! I give you the option of using cinnamon or lime zest with the vanilla because both are common combinations. I couldn’t decide between the two, so I leave it up to you.
Recipe information
Yield
makes 8 to 10
Ingredients
Preparation
Step 1
Combine the rice, milk, cream, half of the sugar, and the cinnamon in a large saucepan. If using the vanilla bean, scrape the seeds into the pot, then add the pod. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer. Lower the heat and simmer, stirring often, for 45 minutes. Add the remaining sugar and continue to cook, stirring often so it doesn’t stick to the bottom, until the rice is tender. If using vanilla extract, stir it in at this point.
Step 2
Discard the vanilla bean pod and cinnamon or zest and let cool slightly. Transfer half of the mixture to a blender or food processor and puree until smooth (don’t worry if some bits of rice remain). Pour the puree back into the mixture, stir thoroughly, and refrigerate until completely chilled.
Step 3
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.
