Gelato di riso (rice ice cream)

Yield: 8 Servings

Measure Ingredient
½ cup Arborio rice; uncooked
3 cups Milk
3 tablespoons Granulated sugar
1 small Piece vanilla bean
1 pinch Salt
3 Extra-large egg yolks
6 tablespoons Granulated sugar
½ cup Milk
2 cups Heavy cream
3 teaspoons Confectioners' sugar
2 pounds Rock salt

CUSTARD CREAM

PLUS

The rice is quite crunchy and gives an interesting texture to the gelato. This ice cream is very popular in Italy now.

Put the rice in a saucepan. Add the milk, vanilla bean, sugar, and salt and brig to a boil over medium heat, stirring costantly. Then simmer for about 12 minutes. Remove from the heat and let the rice cool completely (about 2 hours).

Pour the contents of the pan through a colander and drain off the excess liquid. Let the rice sit in the colander for about 30 minutes.

Meanwhile, prepare the custard cream with the ingredients listed above, following standard directions.

Transfer the rice to a large bowl and remove the vanilla bean. Then add the cooled custard cream to the rice and combine well. Add the heavy cream and confectioners' sugar and mix again.

Prepare the gelato, following ice-cream maker's directions.

Source: Guiliano Bugialli's Classic Techniques of Italian Cooking

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