Don’t be fooled, summer is still in full swing! 90 degree days are ahead. I know with school starting and retailers ushering in new fall clothing…it’s all very confusing. No doubt, August is always one of the hottest months of the summer. Enter, my new favorite popsicle recipe…
I know what you are thinking. Rice? In a popsicle? Trust me. It’s actually fantastic. It adds a sort of texture that is unexpected and wonderfully pleasant. I paired rice, and a creamy base, with my hands down favorite August fruit, the peach. These are not just any peaches…they are fresh-from-the-farmers-market-amazingly-juicy Palisade peaches from Palisade, Colorado. Of course you can make these with any ol’ peach, but I look forward to these babies every season and like to buy them by the box. So don’t delay! When life give you peaches, make peach popsicles!
Peaches ’N Cream Rice Pudding Pops | Makes 6
1 Cup Della White Jasmine Rice
1 Cup Coconut Milk
½ Cup Heavy Cream
1 Cup Water
2 tsp. Vanilla Extract
¼ Cup Sugar
¼ Cup Peeled Peaches, sliced small
Optional: 2 tsp fresh peeled ginger, dash of cinnamon
- Combine coconut milk, cream and water in a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer until rice is very tender, about 30 min.
- Once the rice has cooled slightly add sugar and vanilla (cinnamon, and ginger). 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. Enjoy on a hot, sunny August summer day!