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Title: Paletas de Arroz Con Leche (Rice Pudding Ice Pops)
Categories: Desserts, Mexican
Yield: 8 Paletas

1/2 c Short- or medium-grain rice
3 c Whole milk
2/3 c Heavy cream
3/4 c Sugar
1 Mexican cinnamon stick; (3")
--OR-
2 Lime zest strips; (1")
1 Vanilla bean; split
-lengthwise -OR-
3/4 ts Pure vanilla extract

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.

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 the cinnamon or zest and let cool
slightly. Transfer half of the mixture into 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.

Recipe by Fany Gerson

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