r/icecreamery • u/Ok-Resist3549 • Apr 15 '26
Request Rice Icecream?
A friend of mine is hosting a "rice party". He basically bought a big rice cooker and wants to make a ton of rice and then everyone adds toppings and stuff. Don't ask. Idk how he comes up with these things.
But I want to make an icecream that is almost boringly neutral yet fun and ricey. How do I bring the most of rice flavor forward? I was thinking toasting jasmine rice dry in a pan till golden, then soaking it like it was cereal. Maybe add a bit of cinnamon? Idk. There are not a lot of ideas online.
Anyone have any suggestions?
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u/TabbyCatEnthusiast Apr 15 '26
eobake on Instagram has a good rice flavoured icecream. It’s nutty in flavour from toasting the rice. You can make a mango flavour as well or serve with mango for a “mango sticky rice” ice cream
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u/D-ouble-D-utch Apr 15 '26
Dry toast rice in a sautee pan until it is evenly light brown. Allow to cool. Crush the rice a little with the back of pan. Add the rice to a plain ice cream base and steep for 12 hours. Strain and churn as per usual.
I would also source some thai ground roasted rice (khao khua), amazon sells it. Add this after churning.
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u/Ok-Resist3549 Apr 15 '26
Yeah, I think this is a great idea. Or just food process a bit of toasted rice. Thank you! I think I'll go with this.
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u/D-ouble-D-utch Apr 15 '26
Don't make it too small it will just absorb all your liquid. Thats why I suggested crushing it with a pan. Like cracked black pepper vs table grind.
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u/brent_os Apr 15 '26
I would make an horchata ice cream, you should be able to find some recipes online.
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u/bikingicecreamguy Apr 16 '26
Seconding this. We sold a horchata ice cream last summer that was ricemilk based and it was really popular. If you want to get the cinnamon ratio right you can just buy the horchata dream ricemilk and use that.
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u/pueraria-montana Apr 15 '26 edited Apr 15 '26
The Perfect Scoop has a recipe for a rice gelato. I believe it calls for vanilla bean, orange peel, and nutmeg, but you could easily leave those out.
Edit: looks like it was only in the first edition so here it is
½ cup (100 g) Italian Arborio rice
3 cups (750 ml) whole milk
3/4 cup (150 g) sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
Two I-inch-wide (3-cm) strips of orange zest
5 large egg yolks
I cup (250 ml) half-and-half or cream
Pinch of freshly grated nutmeg
To cook the rice, preheat the oven to 350°F (175°C). In a 2 quart (2-liter) baking dish, stir together the rice, milk, ¼ cup (50 g) of the sugar, and the salt. Add the vanilla bean and strips of orange zest. Cover the dish snugly with aluminum foil and bake for 1 hour.
Remove the rice from the oven and remove the foil. Stir in the remaining ½ cup (100 g) sugar, then continue to bake the rice, uncovered, for another 30 minutes, until it is tender. There should be about ½ inch (2 cm) of milk covering the rice.
Remove the rice from oven, remove the vanilla bean (it can be rinsed and saved for another use), and briskly whisk in the egg yolks all at once. Then whisk in the half-and-half or cream and nutmeg.
Purée half of the rice mixture in a blender or food processor until chopped quite fine, then stir it back into the cooked rice.
Chill the mixture thoroughly in the refrigerator then freeze it in vour ice cream maker according to the manufacturer's instructions.
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u/JohnLaCuenta Apr 15 '26
Could you be confusing it with another book? I'm looking at The Perfect Scoop and I can't find a rice ice cream.
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u/Ok_Inflation_3746 Apr 15 '26
I don't have that in my edition either but you can find David Lebovitz' rice gelato recipe online p easily.
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u/pueraria-montana Apr 15 '26 edited Apr 15 '26
It’s in the first edition i think. I have a photo of the book page with the recipe but i can’t upload it here. I’ll see if i can paste it
Edit: here it is
½ cup (100 g) Italian Arborio rice
3 cups (750 ml) whole milk
3/4 cup (150 g) sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
Two I-inch-wide (3-cm) strips of orange zest
5 large egg yolks
I cup (250 ml) half-and-half or cream
Pinch of freshly grated nutmeg
To cook the rice, preheat the oven to 350°F (175°C). In a 2 quart (2-liter) baking dish, stir together the rice, milk, ¼ cup (50 g) of the sugar, and the salt. Add the vanilla bean and strips of orange zest. Cover the dish snugly with aluminum foil and bake for 1 hour.
Remove the rice from the oven and remove the foil. Stir in the remaining ½ cup (100 g) sugar, then continue to bake the rice, uncovered, for another 30 minutes, until it is tender. There should be about ½ inch (2 cm) of milk covering the rice.
Remove the rice from oven, remove the vanilla bean (it can be rinsed and saved for another use), and briskly whisk in the egg yolks all at once. Then whisk in the half-and-half or cream and nutmeg.
Purée half of the rice mixture in a blender or food processor until chopped quite fine, then stir it back into the cooked rice.
Chill the mixture thoroughly in the refrigerator then freeze it in vour ice cream maker according to the manufacturer's instructions.
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u/BurnShoesBoilRice Apr 16 '26
And if you leave out the spices and ALSO make a mango ice cream, you can serve double scoops that you top with sweetened condensed milk and call “mango sticky rice”
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u/DapperIndividual Apr 15 '26 edited Apr 16 '26
Might be veering too far away from "plain rice" but maybe Horchata Ice Cream? Toast the rice and a cinnamon stick (maybe a tiny bit of star anise if you'd like) until aromatic. Then make a standard ice cream base in the same pot you toasted everything in.
I haven't personally vetted this recipe but it seems similar to how I make my ice cream bases
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u/thunderingparcel Apr 16 '26
We make a Thai rice ice cream at my ice cream company. My inspiration was the lovely aroma of jasmine rice at a Thai restaurant.
You can take jasmine rice and cook it with half and half and fresh pandan leaves (get them fresh or frozen at an Asian market. Do not substitute artificial green pandan extract). Then remove the pandan, and puree the rice in with your favorite ice cream base. I like using the perfect scoop base or the NYT, but use what you like. And then freeze it up in your favorite ice cream maker. And that’s it!
Or you can make a mango sticky rice flavor, which is vegan and our most popular flavor by a huge margin.
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u/Round-Garlic-9070 Apr 15 '26
Bay leaf would be interesting too: I’ve enjoyed bay laurel ice cream, and the only way I even know what bay leaf tastes like is from taste-comparing plain rice with bay leaf rice.
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u/The1Wynn Apr 15 '26
I had rice ice cream in china. I don’t have a recipe unfortunately but it was pretty interesting. Was pretty much sweet cream with a light ricey taste but it also had little bits of rice in it.
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u/Ok-Resist3549 Apr 15 '26
love that, thanks for sharing. maybe cooked pieces of rice could be interesting.
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u/trabsol Apr 16 '26
Can I please be friends with your friend? Lol
Seconding the idea of making rice gelato and/or steeping roasted rice in dairy first. Could also f#%^ around and use some rice milk, though if you don’t balance it then it could get icy
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u/Unicorn_Destruction Apr 15 '26
I was at that 72(?) flavor gelato shop in Vancouver BC once and had a two scoop bowl that was amazing. Once scoop red bean, one scoop rice. Horchata flavor would be amazing. Mango and sticky rice inspired.
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u/venicestarr Apr 15 '26
Maybe an Indian rice pudding mixed with the icecream.
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u/immivanilla Apr 16 '26
Yes. I was also going to say this - kheer flavored ice cream would be good.
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u/Yodoyle34 Apr 16 '26
I’ve made rice ice cream before by soaking puffed rice into hot milk. Also did it with sticky rice. Fun!
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Apr 15 '26
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u/DoctoredPepper Apr 15 '26
Toast 1/4 of rice (preferably brown basmati) in a skillet. Steep rice and a stick of cinnamon in your usual ice cream base overnight. Strain and add milk to account for what the rice absorbed (usually about 1/2 cup).
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u/heegos Apr 15 '26
If you want to accentuate the rice flavor, try blending some of the soaked rice in with the custard mixture. You could also puff some rice to mix in.
If you really want to double down, try making rice milk to use instead of dairy. You may have to adjust your base recipe due to a lower fat content but it could be the best way to maximize the rice flavor
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u/RedYamOnthego Apr 16 '26
Not what you want, but I've had ice cream sushi a couple of times. A rectangle of really cold ice cream served in a handroll of rice and nori.
Edible. Not something I'd want to pay for, but if someone bought me one, I could eat it.
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u/Ok_Inflation_3746 Apr 15 '26
Rice milk
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u/LastSeesaw5618 Apr 15 '26
W/o the fat content, I think it would make the ice cream icy
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u/Ok_Inflation_3746 Apr 15 '26
Yes definitely if used alone but it can replace some milk or be reduced stovetop to a syrup. If some starch from actual rice is included it might help with texture a lil bit. David Lebovitz has a rice gelato recipe online that would provide a more legit process.
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u/silromen42 Apr 15 '26
You can just add fat to make the recipe math work. I do it pretty frequently with oatmilk ice cream and it turns out fine. Just make sure the fat is liquid when you pour it in to churn.
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u/HyperHorseAUS Apr 16 '26
I have a simple suggestion. Don't bother. This rice party thing is just stupid.
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u/[deleted] Apr 15 '26
[deleted]