Gelato di Riso is a traditional Italian dessert made with rice, butter, sugar, eggs, vanilla, gelatin, candied fruits, maraschino liqueur, lemon, whipped cream, and raspberry jelly. The rice is cooked and then mixed with butter, sugar, vanilla, and candied fruits. A custard sauce is prepared with egg yolks, milk, sugar, and grated lemon zest. The dissolved gelatin is added to the custard sauce, followed by the rice and whipped cream. The mixture is poured into a mold and refrigerated until set. Before serving, raspberry jelly is prepared and poured over the chilled rice gelato. A refreshing and delicious dessert to enjoy on any occasion.
Rice Ice Cream
Ingredients
- 150 G Rice Rice
- 30 G Butter Butter
- 100 G Sugar Sugar
- 3 Eggs Eggs
- 1 Packet Vanilla Vanilla
- 3 Sheets Gelatin Gelatin Sheets
- 50 G Candied Fruit Candied Fruit
- 1 Shot Maraschino Maraschino
- 1 Lemon Lemon
- 100 G Whipped Cream Whipped Cream
- 1 Jar Raspberry Jelly Raspberry Jelly
- Salt Salt
Instructions
- 1. Cook the rice in plenty of boiling salted water.
- 2. Drain the rice and add the butter, 25 g of sugar, the vanilla packet, and the candied fruit cut into cubes and soaked in maraschino liqueur.
- 3. Prepare an English cream: in a saucepan, mix the egg yolks, milk, 75 g of sugar, and the grated zest of half a lemon. Cook over low heat, stirring constantly, until the cream thickens slightly.
- 4. Dissolve the gelatin sheets in warm water, squeeze them, and add them to the English cream, stirring gently until completely dissolved.
- 5. Add the rice and whipped cream to the English cream, gently stirring to combine all the ingredients.
- 6. Pour the mixture into a mold and refrigerate for at least 3 hours, until the ice cream has solidified.
- 7. Before serving, prepare the raspberry jelly: dissolve the raspberry jelly in half a glass of hot water and stir until completely dissolved.
- 8. Pour the raspberry jelly over the cold rice ice cream and serve immediately.
Notes
Add a sprinkle of cinnamon on top of the rice ice cream before serving.
