I'm not the only one obsessed with Popsicles; so is Krystia Castella, the author of the recently released Pops! Icy Treats for Everyone. The book is full of frozen delights, but I was completely intrigued by her recipe for rice pudding Popsicles. For a Summer twist, I replaced the raisins and orange zest with fresh local peaches to complement the creamy and cinnamony rice pudding.
I truly enjoyed the flavor of these Popsicles, however, the frozen grains of rice were slightly chewy and interfered with the otherwise smooth texture. During the next heatwave, I'll experiment with pureeing the rice pudding for a more horchata-like consistency. To learn how to make these delicious and original Popsicles, read more!
3 cups Milk Makes 10 Popsicles.
1 cup Heavy Cream
5 Bay Leaves
5 tablespoons Basmati Rice
1/3 cup Sugar
2 teaspoons Vanilla Extract
1/2 teaspoon Cinnamon
2 Peaches (one diced into small bit-size pieces and one thinly sliced)
3 cups Milk
Makes 10 Popsicles.