A year or two ago, I was in Mamaroneck visiting a friend, and we stopped into a store that seemed to sell nothing but paletas, in every flavor you can imagine. Since I love rice pudding in all its warm and comforting goodness in the winter, I decided to try the paleta de arroz con leche and see if the icy version was equally good in the summertime. Simply put, it was. This recipe is a twist on that original paleta, using quinoa instead of rice for a nuttier final product, and adding plums for a sweet-tart contrast. I'm really very pleased with how these came out. <br /> <br />Just to note: while the pudding tastes very sweet when hot, you taste the sugar far less once it's frozen. If you tend to like sweeter frozen desserts you might up the sugar to 1/4 cup. <br /> <br />Also, my limited popsicle mold capacity did not allow me to determine exactly how many paletas this recipe can make. I made 4 and had extra stuff which I think could have made another 2 at least, maybe even another 4. If anyone tries this recipe out with more molds at their disposal and figures out the exact yield, please do let me know! <br /> <br />*EDIT: several got eaten, so I refilled the mold, and I suspect the true yield is about 8. Although if you want to get plums in every one, you might need to use a little less than I did per paleta (as you see in the photo above).

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