These Rice Pudding Pops are the cutest way to celebrate Easter while bonding with your kids in the kitchen. Using organic brown jasmine rice, we were able to make a dessert that’s chocolatey goodness on the outside with a creamy sweet pudding in the center. 🍫
Melt your white chocolate with coconut oil and stir until smooth. Add a few droplets of red, blue, and yellow plant-based color, and give it a gentle swirl with a toothpick to make the chocolate tie-dye. Spread chocolate in the Easter molds to cover the bottom. Freeze for 15+ minutes.
Heat a small saucepan on medium-low heat and pour in your rice pudding ingredients. Mix well and bring to a boil. Once boiling, reduce heat to low and simmer for 25-30 minutes with the lid mostly on, allowing steam to escape. It's done when the liquid has evaporated and you're left with a creamy rice pudding. Let it cool.
Spoon the rice pudding into the chocolate molds and flatten. Add more melted chocolate on top. Freeze for another 15 minutes and enjoy!
