After the “success” of the Chicken Rice Burger I continued to experiment with another recipe but this time it is for desserts.

There isn’t much rice based desserts around are there? I mean let’s not talk about our local Malaysian kuih which mostly calls for glutinous rice. There’s very little substitute for glutinous rice as they have an entirely different texture all together. For the basmathi I think it is pretty versatile.

I asked some friends of mine who are chefs and as usual the ever reliable Rainier came to the rescue. He stumbled on a recipe on the net that uses rice and milk. I went through the recipe he sent and it triggered memories from my Venezuelan Gastronomic Fest in Renaissance Hotel KL in April 2012 and then the recent Peruvian Gastronomy Week at Ritz Carlton. At both events there was a dessert that uses 3 types of milk, rice and a dusting of cinnamon.

Ah great. That’s a good start. I knew and I remembered how those desserts tasted like. Further to that it is pretty simple to make without the need for me to even turn on the oven.

Sweet, I thought.

And thus I got into motion in making these “Rice Pudding Ice Pops” – an interpretation of the Arroz con Leche (a rice milk dessert) and forming it into popsicles as the final presentation.

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