Gelato Di Riso (rice Ice Cream)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 3 c Milk
- 6 tb Granulated sugar
- 3 tb Granulated sugar
- 2 c Heavy cream
- 3 ts Confectioners' sugar
- 1 sm Piece vanilla bean
- 2 lb Rock salt
- 3 Extra-large egg yolks
- 1/2 c Arborio rice; uncooked
- 1/2 c Milk
- 1 pn Salt
Contains
EggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- The rice is quite crunchy and gives an interesting texture to the gelato. This ice cream is very popular in Italy now.
- Put the rice in a saucepan. Add the milk, vanilla bean, sugar, and salt and brig to a boil over medium heat, stirring costantly. Then simmer for about 12 minutes. Remove from the heat and let the rice cool completely (about 2 hours).
- Pour the contents of the pan through a colander and drain off the excess liquid. Let the rice sit in the colander for about 30 minutes.
- Meanwhile, prepare the custard cream with the ingredients listed above, following standard directions.
- Transfer the rice to a large bowl and remove the vanilla bean. Then add the cooled custard cream to the rice and combine well. Add the heavy cream and confectioners' sugar and mix again.
- Prepare the gelato, following ice-cream maker's directions.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Wooden spoon
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Colander