Wednesday, June 5, 2013

20--- Rice Pudding Pops

I do love rice pudding.  But it's sort of a cold weather dish.  This makes it an all season dessert!

Rice Pudding Pops
Makes 6 in a standard popsicle mold

1 cup 2% milk
1 cup heavy whipping cream
1 cup water, divided
1 vanilla bean, insides scraped
1/2 tsp ground cinnamon
1/3 cup raisins
1/4 cup short grain rice (sushi rice)
1/4 cup sugar

In a medium saucepan, bring milk, cream, 1/2 cup water, scrapping from vanilla bean, and ground cinnamon to a boil.  Remove from heat, cover and allow to soak for 20 minutes.

Meanwhile, soak rice in remaining 1/2 cup water.

Drain water from rice and add rice to milk mixture.  Stir in raisins, then return mixture to a boil.  Reduce heat to low, cover and cook for 30 minutes, or until rice is softened.  Stir once during cooking to ensure rice does not stick to the bottom of the pan.

Whisk in sugar, remove mixture from heat and allow to cool for ~ 5 minutes.  Divide mixture evenly among popsicle molds.  *I spooned in the rice and raisins, then poured in the liquid.  Use a long spoon or knife to evenly distribute rice and raisins in each mold.

Freeze for at least 2 hours prior to serving.

Adapted from Bon Appetit


  1. I believe the word you want is 'steep': "(verb used with object) to soak in water or other liquid, as to soften, cleanse, or extract some constituent: to steep tea in boiling-hot water; to steep reeds for basket weaving."

  2. As popsicles these are a little weird. I wanted them to be a little weird in a good way, but as it turns out, they're just mildly strange. BUT, I couldn't fit all the filling in my popsicles mold, and had some the next day. This is the worlds most perfect rice pudding. Really amazing. Contrary to what I might have thought, a mere three tablespoons of rice, sets up when chilled to the perfect consistency.