A really easy way to make this Mash the rice roughly until it gets sticky. It should be rather like ohagi (a traditional Japanese sweet). If you mash up the grains a lot it the ice cream will have a thick, gluey finish. Add the sugar and mix well.
Add the milk and mix it in. Cover with plastic wrap and microwave (bring to a boil). Let it cool down, then microwave again (In other words, cook the rice until it's very soft).
Taste and adjust the seasoning with salt etc. Freeze (mix up 1-2 times).
Here I use 70 g of rice, 200 g low fat milk, and 5 tablespoons sugar.
This version is made by adding 2 egg yolks to the Step 4 version (don't overcook this one).
This version is made with 70 g rice, 200 ml milk, 5 tablespoons sugar, and 1 tablespoon kinako.
This one has 70 g rice, 200 ml milk, 5 tablespoons milk and 1 tablespoon of ground black sesame seeds. I recommend this one highly!
This version has 60 g rice, 60 g tsubuan (sweet chunky bean paste), 200 g milk and 20 g sugar. It's topped with kinako.
This version has 40 g rice, 25 g sugar, 50 g coconut milk + 50 g low fat milk. Salt really works in this.
This one has 70 g rice, 200 g milk, 50 g dark brown sugar, and 1 tablespoon honey.
Story Behind this Recipe
I had this at Rice Gallery (a special shop set up to promote domestic rice) and it was delicious. I wonder if they still have it.
The consistency of the ice cream will vary depending on how much you mash the rice. If you mash it up a lot the ice cream will be very sticky and thick. I wrote down "milk," but I actually use low-fat milk.