Rice Milk Popsicles

This popsicle recipe is a unique twist on the classic treat, featuring flavorful homemade rice milk and edible flowers. Not only is it quick to make and vegan, but the addition of delicate flowers adds a beautiful touch to this frozen dessert.

Rice Milk Popsicles

Course

Dessert
Prep time

90 Mins + 4 hrs freezing time
cook time

15 Mins
servings

6-8
Author

@anettvelsberg

Ingredients

1 cup Lotus Foods Regenerative Organic White Baby Basmati Rice
4 cups hot water (not boiling)
2 tbsp maple syrup or 2 pitted Medjool dates
½ tsp pure vanilla extract
24 edible flowers or 1 cup berries, such as chopped strawberries, raspberries or blueberries

product used in the recipe

Regenerative Organic White Baby Basmati Rice

1

Combine rice and hot water in a large bowl or jug. Soak for 1½ hours.
2

Pour rice, water, maple syrup or dates, and vanilla into a high-speed blender. Blend for 2 mins on high speed, until the rice grains are very small but haven’t disappeared completely.
3

Double up a nut milk bag and pour the milk through it, repeating this step 4-5 times. This is important for the popsicles to be as clear as possible. If some remains - don’t worry! They will still taste amazing.
4

Place edible flowers in popsicle mold (~3-4 in each) and pour rice milk on top. Add popsicle sticks and freeze for at least 4 hours.
5

Keep frozen until ready to enjoy.