Food : Coconut Mango Rice Pudding Pops

When I came across this post on Apartment Therapy's The Kitchn my mouth watered, so I thought I'd share it with you.

Coconut and Mango Rice Pudding Pops
Makes 12 3-ounce popsicles. Adapted from Saveur.

One 15-ounce can coconut milk, shaken
1 1/4 cups whole milk
1 vanilla bean, halved lengthwise
1 cup short-grain or arborio rice
One 14-ounce can sweetened condensed milk
2 cups water
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 large ripe mangos

Whisk the coconut milk and whole milk together in a 4-quart (or larger) saucepan. Scrape the seeds out of the vanilla bean and stir in. Stir in the rice, and bring the whole mixture to a simmer over medium heat. Turn the heat down to low and cook for about 25 minutes, or until the rice is tender.

Whisk in the sweetened condensed milk, water, vanilla extract, and salt. Peel the mango and chop into 1/2-inch cubes. Fold the mango into the rice mixture.

Transfer the rice and mango mixture to twelve 3-ounce ice-pop molds. Insert sticks and freeze until solid — 3 to 4 hours.

To release the pops from the molds, run the molds briefly under warm water.




[images from thekitchn]