Apricot Rice Pudding Pops
A creamy and exotic frozen dessert combining traditional rice pudding with coconut milk, fragrant lemongrass, and sweet dried apricots. These ice pops offer a unique twist on classic rice pudding, transformed into a refreshing frozen treat.
Ingredients
- •1 cup whole milk
- •¾ cup coconut milk
- •¼ cup heavy cream
- •1 stalk lemongrass
- •1 tablespoons ginger
- •½ bean vanilla bean
- •3 tablespoons short-grain rice
- •¼ cup dried apricots
- •¼ cup sugar
- •ingredient info
- •8 pieces ice-pop molds and sticks
Cooking Instructions
- 1.
Combine milk, coconut milk, cream, lemongrass, ginger, and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes.
15 min
- 2.
Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
10 min
- 3.
Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.
35 min
- 4.
Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen.
105 min
