Sweet and creamy yet refreshing. Everyone will love this fun, trendy, get-ahead dessert, perfect for any summer occasion.
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Yields:
8 serving(s)
Prep Time:
45 mins
Cook Time:
45 mins
Total Time:
1 hr 30 mins
Cal/Serv:
376
Ingredients
75g
pudding rice
40g
butter, chopped
150g
condensed milk
150ml
double cream
375ml
whole milk
2tsp.
vanilla bean paste
200g
raspberries
25g
caster sugar
FOR THE COATING
200g
white chocolate, chopped
1tsp.
vegetable oil
Directions
Step 1In 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.
Step 2Pour 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).
Step 3Meanwhile, in a small bowl using a fork, lightly mash the raspberries and sugar until starting to break down. Set aside until needed.
Step 4Add 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.
Step 5For 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.
GET AHEAD Prepare to end of step 4 up to a month ahead. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
