Rice Gelato
Cookbook
Page 70
Cuisine: North American
Course: Desserts
Reviews
2 reviews,
average rating 3.0 / 5
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Mixed emotions about this one. The rice took much longer to cook than written. My oven was at 350F/175C (as selected on oven and shown on a separate thermometer), but the rice took much longer to cook than indicated (in pyrex bowl). I think it was at least an hour uncovered, an additional 30 minutes, a bit annoying when you're trying to finish before bedtime to have it ready for the next day.
I used all yolks as written (rather than whole eggs). We both liked the finished ice cream. I thought th... Read more
I used all yolks as written (rather than whole eggs). We both liked the finished ice cream. I thought th... Read more
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This is a good recipe, but as written in the book, you must let it soften a bit before serving. I use 3 whole eggs instead of the 5 egg yolks, and for my oven 150 C for about 3 / 4 hours is fine for the rice pudding. Pureeing half the mixture really does make a big difference to the final icecream.