Apricot Rice Pudding Pops

• 1 cup whole milk
• 3/4 cup plus 2 tablespoons canned unsweetened coconut milk
• 1/4 cup heavy cream
• 1 lemongrass stalk, tough outer layer removed, thinly sliced
• 1 tablespoons minced peeled ginger
• 1/2 vanilla bean, split lengthwise
• 3 tablespoons short-grain rice (such as arborio)
• 1/4 cup 1/4" pieces dried apricots
• 1/4 cup sugar
• 8 ice-pop molds; 8 ice-pop sticks

1. Combine milk, coconut milk, cream, lemongrass, ginger, and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes.
2. Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
3. Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.
4. Stir in apricots and sugar. 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. DO AHEAD:

milk, milk, heavy cream, stalk, peeled ginger, vanilla bean, shortgrain rice, apricots, sugar, molds

Taken from www.epicurious.com/recipes/food/views/apricot-rice-pudding-pops-51104480 (may not work)