PALETAS DE ARROZ CON LECHE

Paletas de Arroz con Leche image

Provided by Fany Gerson

Yield makes 8 to 10

Number Of Ingredients 6

1/2 cup short- or medium-grain rice
3 cups whole milk
2/3 cup heavy cream
3/4 cup sugar
1 (3-inch) piece Mexican cinnamon, or 2 (1-inch) strips lime zest
1 vanilla bean, split lengthwise, or 3/4 teaspoon pure vanilla extract

Steps:

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.
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.
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.