Rice flower ice cream

Rice flower ice cream is a refined dessert inspired by the delicate flavors of Italian cuisine. Here’s how to prepare this delicious dessert.

Ingredients

• 500 ml of whole milk
• 120 g of Carnaroli or Vialone Nano rice
• 200 ml of fresh cream
• 150 g of granulated sugar
• A pod of vanilla or a teaspoon of natural vanilla extract
• A pinch of salt

Preparation

1. Begin by placing the milk in a saucepan with the vanilla pod slit lengthwise (or the vanilla extract) and the pinch of salt. Bring almost to a boil, then reduce the heat.
2. Add the rice to the milk. Stir often and cook on very low heat for about 30-40 minutes, until the rice is very tender and the milk has been almost completely absorbed. During cooking, add water if necessary to prevent the rice from drying out too much.
3. Once the rice is cooked, remove it from the heat and let it cool completely.
4. Remove the vanilla pod and transfer the rice to a blender. Add the sugar and blend until you get the smoothest possible mixture.
5. Whip the fresh cream until it becomes slightly frothy but not too stiff. Gently fold it into the rice mixture.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, until the desired consistency of the ice cream is achieved.
7. If you do not have an ice cream maker, place the mixture in a suitable container and put it in the freezer. Every hour, for about 3-4 times, stir the ice cream with a fork to break up any ice crystals that form.

Curiosity

Rice flower ice cream has a truly unique taste, marrying the creaminess of ice cream with the natural sweetness of rice and the scent of vanilla. It is a dessert rarely found in ice cream shops and surprises with its delicacy and unique texture given by the rice. In Italy, rice is used in many traditional desserts, such as the famous “torta di riso”, and there are specific varieties perfect for sweets, like Vialone Nano rice, whose grain releases starch that contributes to the creaminess of the dessert.