Subj : Paletas de Arroz Con Leche
To   : All
From : Ben Collver
Date : Sat Jan 06 2024 13:07:55

MMMMM----- Recipe via Meal-Master (tm) v8.06

      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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