Rice Ice Cream

Ingredients

• 300 g cooked rice ((1 1/2 cups; Use short-grain or medium-grain white rice; hot or cooled))
• 300 g milk ((1 1/4 cups; or coconut milk))
• 80 g sugar ((1/3 cup +1 tbsp))
• 1 tsp vanilla extract ((5g))
• 1/4 tsp salt ((1.5g))
• 300 g heavy whipping cream ((1 1/4 cup))

Instructions

1. 1

   In a blender, combine the cooked rice (3 methods to cook rice), milk/coconut milk, sugar, vanilla extract (optional), and salt. Blend until completely smooth and creamy.

2. 2

   In a separate bowl, whip the heavy cream until soft peaks form. (The cream starts to form peaks that gently bend over at the tips when you lift the beaters or whisk.)

3. 3

   Use a spatula to gently fold the whipped cream into the rice mixture until fully combined.

4. 4

   Pour the mixture into a parchment-lined baking tin or silicone ice cream molds. Cover the surface with a piece of parchment paper to prevent ice crystals from forming.

5. 5

   Freeze for at least 4 hours, or overnight, until fully set.

6. 6

   Let the ice cream sit at room temperature for about 10 minutes before scooping to soften slightly.