Throughout this summer I’ve had a few things on my agenda: A new baby (check), finish the house (check…sort of) and finally use the ice cream paleta mould that’s been kicking around the back of the cupboard. The arrival of the new baby has put any cooking ambitions on the back foot. Unless we can eat it cold or warm it up by the power of a microwave, we’ve not been interested. But whisper it quietly………he’s sleeping a bit longer. Yay! So I could either; Get some much-needed sleep or finally make some coconut paletas. I foolishly chose paletas.
Apricot & Coconut Rice Pudding Paleta
250ml full fat milk
200ml coconut milk
80ml double cream
1 finely chopped lemongrass stalk. Bark removed
1 tablespoon grated ginger
1 teaspoon vanilla paste
3 tablespoons paella rice
6 chopped dried apricots
I found this recipe on bon appétit and thought re-working a classic rice pudding into an ice cream sounded pretty good. Plus, I don’t have an ice cream maker kicking about and this recipe doesn’t need one. I’ve tweaked the recipe a tiny bit to make it a little more creamy with a bigger hit of vanilla.
Combine the milk, coconut milk, cream, lemongrass, ginger, and 1/2 vanilla paste in a medium saucepan. Bring to a boil; remove from heat, cover, and let steep for 15 minutes. Meanwhile, cover the rice with water in a small bowl. Let it stand for 10 minutes to soften. Drain.
Strain ice cream mixture through a fine-mesh sieve into a saucepan. Add rice and bring to a boil. Reduce heat to low, cover, and simmer until rice is very tender. About 15 minutes. Let cool slightly before combining the chopped apricots and sugar to the mix. Pour into the ice-cream moulds and freeze.