Apricot rice pudding pops
July 10, 2012 § 2 Comments
Every month when the Bon Appetit magazine arrives in the mail, Dave and I get into big arguments concerning what to make. Dave always favors the meat recipes and I get excited by the side dishes. This issue (July 2012), he insisted that we make the Steak skewers with scallion dipping sauce (page 90). We thought they were ho-hum. Meanwhile, I got all worked up about the recipe for grilled flatbread on page 81 (we’ll be making it next weekend), and the Apricot rice pudding pops (page 102). Bon Appetit’s rice pudding pops are so delicious, we’ve been eating 1-2 servings each after every meal. They taste sweet, but don’t have much sugar at all. We’ve made them a couple of times already, and have already modified the recipe to suit our streamlined cooking style. Go ahead and prepare them according to Chef Michael Laiskonis’s Bon Appetit recipe (which is delicious), or feel free to cheat and make them according to our modified recipe below. Either way, you’ll be addicted.
Apricot rice pudding pops (Green Pocket Protector’s version)
1 13.5-ounce can coconut milk, unsweetened
1 12-ounce can evaporated milk
3 tablespoons uncooked short grain rice
½ teaspoon ground ginger
1 teaspoon vanilla
¼ cup chopped dried apricots
¼ cup sugar
Whisk together the coconut milk and evaporated milk in a saucepan. Stir in the rice. Allow to sit, off the heat and uncovered for 30 minutes. Stir in ginger and vanilla; turn on heat, and bring to a boil. Stir gently to scrape rice from bottom of pan. Reduce heat to low. Cover and simmer for 35 minutes until rice is very tender. Allow to cool. Stir in apricots and sugar. Pour mixture into 8-12 ice cream molds or a freezer-safe glass dish. Freeze until firm, about 2 hours.