Let’s face it: a good popsicle can be as simple/easy as frozen juice on a stick. We often fail when we attempt to make it more complicated than this -- too many ingredients, fussy preparation. Well, I’m happy to report that I’ve found a winner that freezes solid and celebrates risky complexities of texture and flavor. It’s the “Apricot Rice Pudding Pops,” from the July 2012 issue of Bön Appetit.

First, look at the three creamy components: whole milk, coconut milk, heavy cream -- that’s quite a powerhouse. Into that mix you toss sliced lemongrass and minced ginger -- oddball ingredients, no? Also, the seeds of half a vanilla bean make it special. Smell the lemongrass while this mix is simmering and steeping for 15 minutes. It’s pungent.

Now here’s some fussiness: strain the milky mix, add the soaked and drained rice to it, simmer for 35 minutes, and cool.

And there’s more! Add pieces of dried apricots and some sugar. Finally, pour and freeze your popsicles.

When you eat this popsicle, you’ll experience the layers of satisfaction. First bite, you’ll get the lemongrass and ginger flavors. Second bite, you’ll get the rice pudding. Further on, you’ll be treated to those chewy chunks of apricot. The pleasures of this delightful pop sustain you throughout its last licks.

Stand by for more summertime pop-ups soon.