Rice Pudding Popsicles
- 1 cup Rice (your preferred kind)
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 cinnamon stick (approximately 3 inches)
- 1 tablespoon butter
- 1/2 cup Rompope Santa Clara
- 1 cup pink chocolate melts (or white chocolate with pink food coloring)
- Popsicle molds with wooden sticks
Bring 5 parts water to a boil (e.g., for 250 grams of rice, use 1250 ml of water). Add the butter, vanilla, and cinnamon stick.
Stir in the rice and cook for about 30 minutes or until the rice is tender. Stir occasionally.
Strain the rice and return it to the pot.
Stir in the evaporated milk and sweetened condensed milk.
Bring to a simmer, then remove from heat and stir in the Rompope.
Fill the popsicle molds with the rice pudding mixture.
Let cool for a few minutes and then freeze until solid.
In a microwave-safe bowl, heat in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Be careful not to overheat the chocolate. Or use a double boiler method.
Hold a popsicle by the stick and dip it into the melted chocolate, turning to coat evenly. Allow any excess chocolate to drip off. Add toppings if desired while chocolate is still wet.
Enjoy!
Tips:
- For a smoother coating, let the melted chocolate cool slightly before dipping the popsicles.
- If the chocolate is too thick, add a bit coconut oil, one teaspoon at a time.
- For a more intense flavor, use high-quality chocolate chips.