Apricot Rice Pudding Pops

apricot dessert frozen dessert fruit low cal low cholesterol low sodium popsicle rice summer desserts summer

Michael Laiskonis

Makes 8 Servings

Source

Ingredients

1 cup whole milk

3/4 cup plus 2 Tbsp. canned unsweetened coconut milk

1/4 cup heavy cream

1 lemongrass stalk, tough outer layer removed, thinly sliced

1 tablespoon 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

Method

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.

Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.

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.

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.