Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Toasted Pecan Rice Cream Recipe
    Lost? Site Map

    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. I haven't tried this! I do need an ice cream machine! It's on my wish list!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    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


      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


    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
    Total Fat 82.7 g
    Saturated Fat 39.1 g
    Cholesterol 425.7 mg
    Sodium 343.2 mg
    Total Carbohydrate 238.0 g
    Dietary Fiber 6.5 g
    Sugars 101.7 g
    Protein 32.6 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes