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3 cups whole milk
1 vanilla bean, halved lengthwise and beans scraped
1 cup short- or medium-grain rice
2 sticks cinnamon
1 (14-ounce) can sweetened condensed milk, mixed with 2 cups water
2 teaspoons vanilla extract
1⁄4 teaspoon kosher salt
1⁄4 teaspoon ground cinnamon
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_ingredients.png)
Bring whole milk, 11⁄4 cups water, and vanilla bean to a simmer in a 4-quart pot over medium-low heat. Stir in rice and cinnamon sticks and cook, stirring occasionally, until rice is tender, 20-30 minutes. Remove cinnamon sticks and stir in condensed milk mixture, vanilla extract, and salt. Simmer until the rice has absorbed most of the liquid, 10-15 minutes more. Remove pan from heat, stir in ground cinnamon, and let cool slightly. Transfer mixture to twelve 3-ounce ice-pop molds. Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice-pops from molds, run the bottom of the molds briefly under warm water.
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_preparation.png)
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