Fun and festive Mexican Rice Pudding Pops made with a classic Arroz Con Leche Recipe. Creamy, sweet, and chunky with golden raisins and cinnamon.
If you love rice pudding I’ve got a special treat for you today, Pudding Pops made with a Mexican Arroz con Leche recipe.
These pudding pops were inspired by a latina friend who tells me the most elaborate tales of dishes she ate growing up in Mexico. One of her favorite childhood treats was Arroz con Leche, a creamy decedent rice pudding that her abuelita used to make her with leftover rice.
Home Elements Dishes from Villeroy & Boch.
Adi tells me a good Arroz con Leche recipe has 3 milks, like a tres leches cake, and uses cinnamon sticks not ground cinnamon.
She swears she can taste the difference between rice pudding made with cinnamon sticks and one using ground cinnamon. Hmmm…
After tasting Adi’s warm silky Arroz con Leche recipe, I wondered how it might taste frozen.
Rice in a pudding pop?!?
These ultra creamy, yet chunky, pudding pops are a unique summer treat. They certainly aren’t what you’d expect when someone offers you a popsicle, but are very appealing.
The base of the rice pudding is rich and sweet, yet not overly sweet, which makes the little bits of golden raisin really standout. I loved the subtle spicy essence of cinnamon and nutmeg and the substantial texture.
These pudding pop are strangely hearty, but in a good way.
Mexican Rice Pudding Pops may not be for everyone, but I loved them!
Arroz con Leche Pudding Pops Recipe
Yield: 24 popsicles
Prep Time: 5 minutes active time
Cook Time: 20 minutes
- 1 1/2 cups jasmine rice
- 2 cinnamon sticks
- Pinch of salt
- 1/4 tsp. nutmeg
- 1 - 12 oz can California evaporated milk
- 1 - 14 oz can California sweetened condensed milk
- 2 cups California milk
- 1/2 cup chopped golden raisins
- 2 tsp. vanilla extract
- Ground cinnamon for garnish
- In a medium sauce pot, heat 3 cups of water over high heat. Stir in the rice, salt, nutmeg, and cinnamon sticks and cover. Bring to a boil, then lower the heat to a simmer and cook for 15 minutes until the rice is fluffy.
- Add the three milks, raisins and vanilla. Stir and bring to a simmer. Simmer for 3-5 minutes to thicken, then remove from heat and cool a little.
- Scoop the arroz con leche recipe into popsicle molds. Insert popsicle sticks and sprinkle the bottoms (tops) with ground cinnamon. Freeze to harden.
- Once frozen solid, submerge the bottom of the molds in warm water for 30-60 seconds to help release the popsicles.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
More Frozen Treats
Earl Grey Ice Cream ~ Country Cleaver
Costa Rican Watermelon Mojito Pops ~ Boulder Locavore
Creamy Lemonade Popsicles ~ Dine and Dish