Peaches and Cream Rice Pudding Pops
1 cup cooked Organic Lundberg Family Farms Sushi Rice
1 cup milk
¼ cup heavy cream
2 Tbsp. brown sugar
Pinch of salt
1 peach, diced
1 tsp. vanilla extract
In a medium sauce pan combine cooked rice, milk, cream, brown sugar and salt.
Bring to a simmer over medium low heat and cook for 15-20 minutes until rice is tender and liquid has reduced in volume by about half.
Add peaches and continue to cook for another 5 minutes.
Remove from heat, add vanilla and stir well to combine.
Divide rice pudding mixture into 4 popsicle molds and place in freezer for 1 hour.
Remove popsicles from freezer and insert sticks, freeze for another 3 hours or until solid.
Use a hot rag wipe the outside of each popsicle mold, loosen and remove popsicles.
Enjoy!Download Printable Version
Serving Size: 136g
Amount Per Serving
Calories from Fat
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrate 26g
Dietary Fiber 1g
Total Sugars 13g