Apricot Rice Pudding Pops

Name: Apricot Rice Pudding Pops
Total time: 2 h 45 min
Yield: 8 servings
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

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.

8 servings

2 hr 45 min

Published October 4, 2025

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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