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1
Combine the rice, milk, cream, half of the sugar, and the cinnamon in a large saucepan.
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2
If using the vanilla bean, scrape the seeds into the pot, then add the pod.
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3
Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
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4
Lower the heat and simmer, stirring often, for 45 minutes.
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5
Add the remaining sugar and continue to cook, stirring often so it doesnt stick to the bottom, until the rice is tender.
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6
If using vanilla extract, stir it in at this point.
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7
Discard the vanilla bean pod and cinnamon or zest and let cool slightly.
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8
Transfer half of the mixture to a blender or food processor and puree until smooth (dont worry if some bits of rice remain).
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9
Pour the puree back into the mixture, stir thoroughly, and refrigerate until completely chilled.
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10
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.
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11
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.
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12
If using an instant ice pop maker, follow the manufacturers instructions.
