these were in Bon Appétit magazine, I haven't made them yet but I feel like if I hold off on posting this any longer you might miss out on something GREAT! We love Popsicle's in this house, it's such a great way to stay cool on a hot summer day! We usually make our own with juice (clearly much easier than this recipe), our favorite is Odwalla Limeaide... delicious!
In case these look as good to you as they do to me... here is the recipe (or click here to find it on the Bon Appétit blog)
APRICOT RICE PUDDING POPS
- 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
Ingredient InfoUnsweetened coconut milk is available at many supermarkets. Lemongrass can be found at Asian markets and some supermarkets.
Special Equipment8 ice-pop molds; 8 ice-pop sticks
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.