Rice Pudding Pops (Edit recipe)

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These Rice Pudding Pops are the cutest way to celebrate Easter while bonding with your kids in the kitchen. Using organic brown jasmine rice, we were able to make a dessert that’s chocolatey goodness on the outside with a creamy sweet pudding in the center. 🍫

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 10

Ingredients

Rice Pudding

8 oz Brown Rice, Cooked
13.5 oz Coconut Milk
3 Tbsp Maple Sugar, Can substitute with coconut sugar or brown sugar
1 tsp Pure Vanilla Extract
0.5 tsp Cinnamon, Ground

Chocolate Coating

12 oz White Chocolate, Melt with 1 tsp coconut oil to make it more spreadable
3 sprig Artificial Dye-Free Food Coloring

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt your white chocolate with coconut oil and stir until smooth. Add a few droplets of red, blue, and yellow plant-based color, and give it a gentle swirl with a toothpick to make the chocolate tie-dye. Spread chocolate in the Easter molds to cover the bottom. Freeze for 15+ minutes.
Heat a small saucepan on medium-low heat and pour in your rice pudding ingredients. Mix well and bring to a boil. Once boiling, reduce heat to low and simmer for 25-30 minutes with the lid mostly on, allowing steam to escape. It's done when the liquid has evaporated and you're left with a creamy rice pudding. Let it cool.
Spoon the rice pudding into the chocolate molds and flatten. Add more melted chocolate on top. Freeze for another 15 minutes and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	347
Fat:	23 g
Carbohydrates:	32 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	6 mg
Fiber:	0 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.