The best rice pudding ice lollies you will taste this summer! Follow the easy steps in the video below and impress your guests.
ALSO SEE: Strawberry And Mango Tea Lollies With Breakfast Granola
Recipe by Vickie de Beer, Assisted by Lichelle May and Inemarie Rabie. Photography: Lee Schwagele
Ingredients
- 750ml milk
- 350ml evaporated milk
- 2 cinnamon sticks
- Peel of 2 oranges
- 2tsp vanilla extract
- 150g Spekko Royal Umbrella Jasmine Rice
- 210g sugar
- 160ml cream
- 310g IMBO Coconut, roasted
- You Will Need:
- 12 ice-lolly moulds and
- 12 ice-cream sticks
Instructions
- Heat the milk, evaporated milk, cinnamon, orange peel and vanilla extract on medium heat until boiling. Add the rice and boil for another 15 minutes, stirring continuously.
- Stir in the sugar and cream, and boil for another 10 minutes, or until the rice is soft. Remove the cinnamon stick and orange peel, and let the mixture cool.
- Pour into 12 plastic ice-lolly moulds, push in the ice-cream sticks, and freeze for 6 hours, overnight, or until hard.
- Cover in the toasted coconut before serving.
