Coconut Rice Pudding Ice Cream

I was a pretty good eater as a kid. There were few foods that I disliked. Funny enough, it was some of these foods (namely avocados, sweet potatoes, sushi, and chunky tomato sauce) that became my absolute favorites as an adult.

Rice pudding is a newfound love of mine. I wouldn’t say that I hated it as a child, but I certainly wouldn’t have chosen it over simple chocolate pudding. Same thing goes for tapioca pudding. Why pick lumpy and chewy pudding over the velvety-smooth creaminess of a Kozy Shack chocolate pudding cup?

It wasn’t until I went off to college and started frequenting Thai restaurants that I fell in love with rice pudding, specifically coconut sticky rice with mango. When I went gluten-free eight years ago, rice pudding quickly became a safe dessert for me.  And it wasn’t hard to find once I started looking. Many cultures and cuisines have their own take on rice-based desserts. My friend Anna makes a lovely Lebanese version with rose water, and I adore arroz con leche at Mexican restaurants and kheer at Indian restaurants.

Eating tapioca ice cream in Rio de Janeiro gave me an idea: if tapioca pudding can become ice cream, why can’t rice pudding do the same?

This weekend, I pulled together the ingredients for coconut rice pudding and added a couple more essential ice cream ingredients (namely egg yolk and more milk).

IMG_9587I began by cooking the rice in coconut milk, sugar, and salt on the stove top. This step takes about a  half hour and requires regular stirring. After that, everything else was a breeze.

IMG_9588Once the rice was nice and tender, I added some more milk, egg yolk, cinnamon and vanilla extract and chilled the mixture in the fridge for a while. Once it had cooled off, I simply dumped everything into the ice-cream maker and let it churn!

IMG_9589Unlike some ice creams, this one came out of the Cuisinart mixer hard enough to eat right then. But since I was on my way out to dinner, I put the ice cream into an airtight container and popped it into the fridge for a couple hours. As soon as I got home, I scooped out a couple bowls for K and me.

IMG_9592Coconut Rice Pudding Ice Cream
{Makes 1 pint}
Loosely adapted from this recipe

Ingredients

  • 1 can coconut milk
  • 1 cup + 2 tbsp milk (I used almond-coconut milk)
  • 1 egg yolk
  • 1/2 cup Arborio rice
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Directions

  • In a small bowl, beat the egg yolk with 2 tablespoons of milk.
  • In a medium saucepan, combine the coconut milk, sugar, salt, and rice. Bring the mixture to a boil over medium heat, and then reduce to a simmer over low heat and stir occasionally until nearly all of the liquid has dissolved and the rice is tender. Remove from heat and mix in the rest of the milk, cinnamon, and vanilla. Then temper the egg yolk by adding a couple spoonfuls of the warm mixture, then adding the egg to the saucepan.
  • Chill the mixture in the fridge for 1 hour or until cool. Pour mixture into ice cream maker and freeze per the manufacturer’s directions. If you’re using a Cuisinart, this means 1) turn on your machine, 2) slowly pour mixture in, and 3) leave the thing alone for 15 minutes or so.
  • Serve immediately, or transfer to an airtight container and put in freezer.

The verdict? K and I couldn’t get enough of this chewy, sweet, and comforting ice cream. The coconut milk adds a richness to the ice cream, while the cinnamon gives it additional depth. The rice remained quite soft and chewy; I think being cooked in coconut milk and sugar prevented it from freezing too hard. This is a fun treat for any rice-pudding lover. It’s an easy recipe, requiring no additional freezing time after the machine, so the payoff is big. I will note that this ice cream was quite chewy and full of rice. If you prefer a smoother texture, I’d recommend adding a bit more milk or coconut milk before freezing.