Dessert: Apricot Rice Pudding Pops

Recipe by Chef Michael Laiskonis Thai-flavored rice pudding is frozen into creamy ice pops. Dried apricots add subtle color and a satisfyingly chewy texture.

This recipe includes superfoods such as:

Lemon

Health benefits of Apricot Rice Pudding Pops

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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
Ingredient info: Unsweetened coconut milk is available at many supermarkets. Lemongrass can be found at Asian markets and some supermarkets.

Instructions

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.