You know, if our oven had not broken, then I would not have had to call seven times to get someone to fix it.
If I had not called seven times to get someone to fix it, then I would not have been able to make an appointment to have someone come this morning to fix it.
If I had not made that appointment for this morning, then I would not have stayed home waiting for the repair man to come.
If I had not stayed home waiting for him to come, then I would not have had the opportunity to anticipate baking again.
If I had not had the opportunity to anticipate baking again, I would not have made pie dough.
If I had not made pie dough, I would not have had to change my plans when the oven repair man did not show up by 4:00 this afternoon.
If I had not had to change my plans, I would not have been driven, as I so often am, to sweet, sugary things.
If I had not been driven to sweet, sugary things, I would not have found this recipe for rice pudding pops.
If I had not found the recipe, I could not have made it, and if I had not made it, I could not share it with you.
So you see, everything always works out for the best, right?
How lucky I feel that my oven is still broken! And I will get to chill with the boys all day tomorrow as we anxiously await his arrival! Again. How lucky for us! Good thing we have more pudding pops in the freezer at this moment, you know, to cool any nerves that may become slightly warmed through the course of events. A very good thing, indeed.
Rice Pudding Pops from Epicurious.com
If you do not like rice pudding, you will probably not like these pops. But they are tasty. So creamy and just sweet enough. I like that they are textured and chewy. I wish I had had some limes on hand so I could have tried that variation, but the vanilla extract version was totally worth it, in my opinion.
1/2 cup short- or medium-grain rice
3 cups whole milk
2/3 cup heavy cream
3/4 cup sugar (I used 1/2 cup white and 1/4 cup brown)
1 (3-inch) piece Mexican cinnamon, or 2 (1-inch) strips lime zest
1 vanilla bean, split lengthwise, or 3/4 teaspoon pure vanilla extract
Combine the rice, milk, cream, half of the sugar, and the cinnamon in a large saucepan. If using the vanilla bean, scrape the seeds into the pot, then add the pod. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer. Lower the heat and simmer, stirring often, for 45 minutes. (Stir more frequently as it gets thicker.) Add the remaining sugar and continue to cook, stirring often so it doesn’t stick to the bottom, until the rice is tender. If using vanilla extract, stir it in at this point.
Discard the vanilla bean pod and cinnamon or zest and let cool slightly. Transfer half of the mixture to a blender or food processor and puree until smooth (don’t worry if some bits of rice remain). Pour the puree back into the mixture, stir thoroughly, and refrigerate until completely chilled.
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. (Ours were ready in about 2 hours.) If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.