Prep 20 mins
Cook 25 mins
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!
- 6 cups milk
- 2 cups heavy cream
- 2 teaspoons vanilla
- 4 large eggs
- 2 cups sugar
- 1 pinch salt
- 3 cups cooked jasmati jasmine rice
- 1 cup toasted chopped pecans
- caramel sauce
- Combine milk and cream in saucepan and scald.
- Cool slightly.
- Whisk eggs, sugar, vanilla and salt until light.
- Gradually whisk into hot milk mixture.
- Add the cooked rice and cook over low heat, stirring occasionally until thick enough to coat the back of the spoon, about 20 minutes.
- Cool custard to room temperature, stirring often.
- Pour a little at a time into blender container, pulsing several times to break up grains.
- Stir in toasted pecans.
- Pour into ice-cream freezer can (if it doesn't come up to fill line of can, add additional milk).
- Freeze according to manufacturer's directions.
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.