Apricot Rice Pudding Pops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Thai-flavored rice pudding is frozen into creamy ice pops. Dried apricots add subtle color and a satisfyingly chewy texture. Ingredients:
1 cup whole milk |
3/4 cup plus 2 tablespoons canned unsweetened coconut milk |
1/4 cup heavy cream |
1 lemongrass stalk, tough outer layer removed, thinly sliced |
1 tablespoons minced peeled ginger |
1/2 vanilla bean, split lengthwise |
3 tablespoons short-grain rice (such as arborio) |
1/4 cup 1/4 pieces dried apricots |
1/4 cup sugar |
Directions:
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.
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.
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.
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.
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