Apricot Rice Pudding Pops

I usually pic alcoholic pops but this is an interesting combination. Apricot is the fruit of lovers, it kind of reminds me of a thick clit (lol).

· 1cup whole milk
· 3/4cup plus 2 Tbsp. canned unsweetened coconut milk
· 1/4cup heavy cream
· 1 lemongrass stalk, tough outer layer removed, thinly sliced
· 1 tablespoonminced peeled ginger
· 1/2 vanilla bean, split lengthwise
· 3tablespoons short-grain rice (such as arborio)
· 1/4cup1/4" pieces dried apricots
· 1/4cup sugar
· Ingredient Info
Unsweetened coconut milk is available at many supermarkets. Lemongrass can be found at Asian markets and some supermarkets.
· Special Equipment
8 ice-pop molds; 8 ice-pop sticks
Preparation
· 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.
· Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
· 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.
· 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: Pops can be made 2 weeks ahead. Keep frozen.