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1
A really easy way to make this Mash the rice roughly until it gets sticky.
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2
It should be rather like ohagi (a traditional Japanese sweet).
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3
If you mash up the grains a lot it the ice cream will have a thick, gluey finish.
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4
Add the sugar and mix well.
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5
Add the milk and mix it in.
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6
Cover with plastic wrap and microwave (bring to a boil).
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7
Let it cool down, then microwave again (In other words, cook the rice until it's very soft).
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8
Taste and adjust the seasoning with salt etc.
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9
Freeze (mix up 1-2 times).
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10
Here I use 70 g of rice, 200 g low fat milk, and 5 tablespoons sugar.
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11
This version is made by adding 2 egg yolks to the Step 4 version (don't overcook this one).
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12
This version is made with 70 g rice, 200 ml milk, 5 tablespoons sugar, and 1 tablespoon kinako.
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13
This one has 70 g rice, 200 ml milk, 5 tablespoons milk and 1 tablespoon of ground black sesame seeds.
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14
I recommend this one highly!
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15
This version has 60 g rice, 60 g tsubuan (sweet chunky bean paste), 200 g milk and 20 g sugar.
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16
It's topped with kinako.
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17
This version has 40 g rice, 25 g sugar, 50 g coconut milk + 50 g low fat milk.
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18
Salt really works in this.
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19
This one has 70 g rice, 200 g milk, 50 g dark brown sugar, and 1 tablespoon honey.
