Rice Ice Cream

1. 1

   A really easy way to make this Mash the rice roughly until it gets sticky.

2. 2

   It should be rather like ohagi (a traditional Japanese sweet).

3. 3

   If you mash up the grains a lot it the ice cream will have a thick, gluey finish.

4. 4

   Add the sugar and mix well.

5. 5

   Add the milk and mix it in.

6. 6

   Cover with plastic wrap and microwave (bring to a boil).

7. 7

   Let it cool down, then microwave again (In other words, cook the rice until it's very soft).

8. 8

   Taste and adjust the seasoning with salt etc.

9. 9

   Freeze (mix up 1-2 times).

10. 10

    Here I use 70 g of rice, 200 g low fat milk, and 5 tablespoons sugar.

11. 11

    This version is made by adding 2 egg yolks to the Step 4 version (don't overcook this one).

12. 12

    This version is made with 70 g rice, 200 ml milk, 5 tablespoons sugar, and 1 tablespoon kinako.

13. 13

    This one has 70 g rice, 200 ml milk, 5 tablespoons milk and 1 tablespoon of ground black sesame seeds.

14. 14

    I recommend this one highly!

15. 15

    This version has 60 g rice, 60 g tsubuan (sweet chunky bean paste), 200 g milk and 20 g sugar.

16. 16

    It's topped with kinako.

17. 17

    This version has 40 g rice, 25 g sugar, 50 g coconut milk + 50 g low fat milk.

18. 18

    Salt really works in this.

19. 19

    This one has 70 g rice, 200 g milk, 50 g dark brown sugar, and 1 tablespoon honey.

* Per serving · 4 servings · Values may vary.