Apricot Rice Pudding Pops

Name: Apricot Rice Pudding Pops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp minced peeled ginger; 59 milliliters heavy cream; 1 lemongrass stalk, tough outer layer removed, thinly sliced; 3 Tbsps short-grain rice (such as arborio); 59 milliliters sugar; 177 milliliters canned unsweetened coconut milk; 1 vanilla bean, split lengthwise; 237 milliliters whole milk

Watching your figure? This gluten free and vegetarian recipe has 142 calories, 2g of protein, and 9g of fat per serving. This recipe serves 8. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have coconut milk, heavy cream, vanilla bean, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine milk, coconut milk, cream,lemongrass, ginger, and 1/2 cup water in amedium saucepan. Scrape in seeds fromvanilla bean; add bean. Bring to a boil;remove from heat, cover, and let steep for15 minutes.

Ingredients you will need

Coconut Milk

Lemon Grass

Ginger

Cream

Seeds

Water

Milk

Equipment you will use

Sauce Pan

Meanwhile, place rice and 1/2 cup waterin a small bowl; let stand for 10 minutes (tosoften and release some starch).

Ingredients you will need

Starch

Rice

Equipment you will use

Bowl

Drain.

Strain coconut-milk mixture through afine-mesh sieve into a medium saucepan.

Ingredients you will need

Coconut

Milk

Equipment you will use

Sauce Pan

Sieve

Add rice; bring to a boil. Reduce heat to low,cover, and simmer (do not stir or rice willbecome too starchy) until rice is very tender,30-35 minutes.

Ingredients you will need

Rice

Let cool slightly.

Stir in apricots and sugar. Dividemixture among ice-pop molds. Freeze untilbeginning to set, 30-45 minutes. Insert astick into each pop. Freeze until firm, about1 hour longer. DO AHEAD: Pops can be made2 weeks ahead. Keep frozen.

Ingredients you will need

Apricot