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    You are in: Home / Recipes / Toasted Pecan Rice Cream Recipe
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    Toasted Pecan Rice Cream

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Rita~'s Note:

    This recipe I found researching Jasmati rice. Jasmati is the American Jasmine Rice. http://www.riceselect.com/jasmati.htm I haven't tried this! I do need an ice cream machine! It's on my wish list!

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Combine milk and cream in saucepan and scald.
    2. 2
      Cool slightly.
    3. 3
      Whisk eggs, sugar, vanilla and salt until light.
    4. 4
      Gradually whisk into hot milk mixture.
    5. 5
      Add the cooked rice and cook over low heat, stirring occasionally until thick enough to coat the back of the spoon, about 20 minutes.
    6. 6
      Cool custard to room temperature, stirring often.
    7. 7
      Pour a little at a time into blender container, pulsing several times to break up grains.
    8. 8
      Stir in toasted pecans.
    9. 9
      Pour into ice-cream freezer can (if it doesn't come up to fill line of can, add additional milk).
    10. 10
      Freeze according to manufacturer's directions.

    Ratings & Reviews:

    • on June 01, 2003

      35

      This would have been a hit had the rice completely melded into the cream, but I let it go in the blender for a good 3-4 minutes (as opposed to the several pulses called for in the recipe), and you could still feel the bits of rice grain on your tongue. It didn't "feel" like ice cream should feel, and totally weirded out the kids. I think this would be lovely with the rice left whole and served as a warm rice pudding. Sorry, Rita, it just didn't do it for this family.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Toasted Pecan Rice Cream

    Serving Size: 1 (3212 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1813.0
     
    Calories from Fat 744
    41%
    Total Fat 82.7 g
    127%
    Saturated Fat 39.1 g
    195%
    Cholesterol 425.7 mg
    141%
    Sodium 343.2 mg
    14%
    Total Carbohydrate 238.0 g
    79%
    Dietary Fiber 6.5 g
    26%
    Sugars 101.7 g
    407%
    Protein 32.6 g
    65%

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