The Recipe of the Week

from Stone Soup


Rice Cream

6 servings  300min.    246kcal
1 2/3 steamed rice
1 1/2 cups milk
2 1/3 Tbsp. sugar
1 cup fresh cream
dash vanilla
1 Tbsp. orange curacao
small metal bowl or pan

1 . Place the rice and milk in a deep, sturdy saucepan and heat on high. Add the sugar and bring to a simmer. Reduce heat and simmer 15 to 20 minutes, stirring continuously to keep it from burning. Remove pan from heat and let it cool.

2. When (1) has cooled, combine it with the fresh cream in a food blender, mix till smooth.

3. Fold in the vanilla and orange cura~ao. Pour the mixture into the cake tin.

4, Place in the freezer about 2 hours.

5. Mix with a spoon and then pat down smooth again. Return it to freezer for about I more hour.

6. Repeat step (5). Rice cream is ready when it's velvety smooth.

Copyright 2000 Setsuko Watanabe

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