MANGO AND STICKY RICE POPSICLES
These pops are ice-cold versions of mango sticky rice, a beloved Thai dessert. Glutinous rice (also called sweet rice or sticky rice) can be found in Asian markets, and it requires a special cooking method: Soak it overnight, then steam it. You can cook about 1/2 cup uncooked sticky rice to yield the 1 cup cooked rice needed for this recipe, or you can simply buy a side of cooked sticky rice from your local Thai restaurant. Don't be tempted to use any other kind of rice here; sticky rice's signature chew is a big part of this popsicle's appeal.
Provided by Samantha Seneviratne
Categories snack, finger foods, ice creams and sorbets, dessert
Time 45m
Yield 10 popsicles
Number Of Ingredients 6
Steps:
- Have ready a 10-cup (1/3 cup each) popsicle mold. In a medium saucepan, combine the coconut milk, rice, cream, sugar and salt. Bring to a simmer over medium-high, stirring often. Reduce the heat to medium-low and continue to cook, stirring often, until the rice has softened and the mixture has reduced and become very thick, about 20 minutes. Remove from the heat and let cool slightly, about 15 minutes. Stir in the mango.
- Distribute mixture evenly among molds, stirring the mixture after filling each mold. Freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Serve immediately.
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