Imagine transforming ordinary leftover rice into a luxurious, velvety dessert that transports you straight to the charming streets of Italy. Gelato di Riso is not just an ice cream - it's a culinary masterpiece that turns humble ingredients into a sophisticated, creamy indulgence that will make your taste buds dance with delight. This traditional Italian treat is surprisingly simple to make, yet incredibly impressive, proving that sometimes the most magical recipes come from the most unexpected ingredients.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup cooked rice
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
- Begin by preparing your ingredients. Make sure you have 1 cup of cooked rice ready. You can use leftover rice or cook it fresh. If cooking fresh rice, rinse it under cold water until the water runs clear, then cook according to package instructions. Allow it to cool.
- In a medium saucepan, combine the 2 cups of milk and 1/2 cup of sugar. Place the saucepan over medium heat and stir gently until the sugar is completely dissolved. This should take about 5 minutes. Do not let the milk boil.
- Once the sugar is dissolved, add the cooked rice to the saucepan. Stir well to combine the rice with the milk and sugar mixture. Continue to cook over medium heat for about 20 minutes, stirring occasionally. This will help the rice absorb the flavors and soften further.
- After 20 minutes, remove the saucepan from the heat. Allow the mixture to cool slightly for about 5 minutes. Then, use an immersion blender to blend the mixture until smooth. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender, blend until smooth, and then return it to the saucepan.
- Once blended, stir in the 1 tsp of vanilla extract. This will add a lovely flavor to your gelato. Allow the mixture to cool to room temperature.
- In a separate bowl, whip the 1/2 cup of heavy cream until it forms soft peaks. This will add a rich creaminess to your gelato. Be careful not to over-whip the cream.
- Gently fold the whipped cream into the cooled rice mixture. Use a spatula to combine them, being careful to maintain the airiness of the whipped cream.
- Transfer the mixture into an airtight container and place it in the freezer. Allow it to freeze for at least 4 hours, or until it is firm. For the best texture, stir the gelato every hour for the first 3 hours to break up any ice crystals that may form.
- Once the gelato is fully frozen, scoop it into bowls or cones and serve. Enjoy your homemade Gelato di Riso!
Tips
- Use day-old rice for best results - slightly dried rice absorbs flavors more effectively.
- Always use a low to medium heat when cooking the milk and sugar to prevent scorching.
- For extra smoothness, strain the mixture after blending to remove any rice fragments.
- Whip the cream just until soft peaks form - over-whipping can make the gelato grainy.
- Stir the gelato every hour during freezing to prevent large ice crystals from forming.
- For a richer flavor, consider adding a pinch of cinnamon or a splash of amaretto.
- Let the gelato sit at room temperature for 5 minutes before serving for the perfect scoopable texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
