Rice Ice Cream

Rice Ice Cream

The rice grains are rather mysterious in this gelato. This ice cream melts very prettily, as seen in the photo.

Ingredients: 2 servings

Cooked rice
70 g
200 ml
4 to 5 tablespoons
optional, to taste


1. 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.
2. 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).
3. Taste and adjust the seasoning with salt etc. Freeze (mix up 1-2 times).
4. Here I use 70 g of rice, 200 g low fat milk, and 5 tablespoons sugar.
5. This version is made by adding 2 egg yolks to the Step 4 version (don't overcook this one).
6. This version is made with 70 g rice, 200 ml milk, 5 tablespoons sugar, and 1 tablespoon kinako.
7. 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!
8. 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.
9. This version has 40 g rice, 25 g sugar, 50 g coconut milk + 50 g low fat milk. Salt really works in this.
10. 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.