Recipe - Gelato Di Riso (Rice Ice Cream)

One half cup Arborio rice; uncooked
3 cup Milk
3 tablespoon Granulated sugar
1 small Piece vanilla bean
1 pn Salt

CUSTARD CREAM
3 Extralarge egg yolks
6 tablespoon Granulated sugar
One half cup Milk

PLUS
2 cup Heavy cream
3 teaspoon Confectioners' sugar
2 pound Rock salt

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 icecream maker's directions.

Source: Guiliano Bugialli's Classic Techniques of Italian Cooking
Posted to MMRecipes Digest V3 #307

Date: Sat, 9 Nov 1996 13:32:05 +0000

From: Linda Place placel@worldnet.att.net