If you have been around for a while, you have probably noticed how our cooking changes as summer approaches, we post fewer recipes of soups, fewer dishes that require long cooking, simpler, more refreshing recipes, and we go crazy with the paletas.
May I interest you in an Arroz con Leche (Rice Pudding) Popsicle?
You may think that I am a bit obsessed with paletas (popsicles), and you’d be wrong, I am very obsessed with them, and already have a long list of ideas that I’ll be posting this summer.
I am in a quest to turn many foods I love into popsicles, so I can enjoy them even more in our hot summers.
We Dominicans love our Arroz con Leche (Rice Pudding), we can have it for breakfast, desert and dinner. Literally. And while you may be a bit doubtful about the idea of turning it into a popsicle, but it works.
The rice, cooked softer than your typical rice pudding, lends a creaminess to the popsicles that I loved.
Of course, my opinion has to be confirmed by my crack team of testers (my daughter and her friends), and trust me, they are not easy to please. And pleased they were.
They loved it! I did too.
- 1/4 cup of long-grain rice
- 8 cups of water
- 1/2 teaspoon of salt
- 3 cups of evaporated milk
- 1 tablespoon of vanilla extract
- 1 cup of sugar
- 1/4 cup of blonde raisins
Pour the water, rice, and salt into a medium (1 gal [4 lt]) iron o cast aluminum pot.
Cook over low temperature and stir regularly to avoid sticking. When the rice is tender (about 20 mins) add milk, vanilla and sugar. When it breaks a boil again add the raisins. Cook until the mixture has reduced to a third of the original volume.
Cool to room temperature. Stir to incorporate the crust that forms during cooling.
Pour into the popsicle molds and freeze hard.