Raspberry Rice Pudding Ice Pops

• 75 g

  pudding rice

• 40 g

  butter, chopped

• 150 g

  condensed milk

• 150 ml

  double cream

• 375 ml

  whole milk

• 2 tsp.

  vanilla bean paste

• 200 g

  raspberries

• 25 g

  caster sugar

FOR THE COATING

• 200 g

  white chocolate, chopped 

• 1 tsp.

  vegetable oil

• 1. In a large non-stick pan over medium heat, toast the rice, stirring frequently, until lightly golden. Remove pan from heat, add the butter and stir to melt.
  2. Pour in the condensed milk, cream and milk and bring to the boil, stirring. Decrease heat to low and simmer very gently, stirring frequently, for 30-35min, or until the rice is completely tender. Remove from the heat, stir in the vanilla and leave to cool completely (the mixture will thicken on cooling).
  3. Meanwhile, in a small bowl using a fork, lightly mash the raspberries and sugar until starting to break down. Set aside
     until needed.
  4. Add the raspberry mixture to the cooled rice and lightly stir to marble through. Spoon into 8 x 85ml lolly moulds, pushing the mixture down as you go. Firmly tap the moulds down a few times to get rid of any air bubbles. Insert lolly sticks and freeze for at least 8hr (ideally overnight), until solid.
  5. For the coating, melt the white chocolate and oil in a heatproof bowl set over a pan of barely simmering water. Scrape into a tall glass (into which the lollies will fit) and leave to cool to room temperature. Remove the pops from their moulds and dip the ends into the white chocolate. Transfer to a tray lined with baking parchment and freeze until solid. Serve.

ENJOY!!