Simple, Nutritious And Good Rice Cream

A good rice cream is a perfect dessert when you do not feel like cooking. This preparation is fast, and at the same time this dish is not only packed with flavors, but also very nutritious and filling. 

If you have never made this, it’s time to roll up your sleeves and start working.

Continue reading to see the step-by-step instructions.

The origin of the rice cream

Although the origin of this dessert can be traced back to Asia, it is now eaten in several countries. It is a tasty combination of rice, milk, sugar, cinnamon, lemon and vanilla. It is so versatile that it can be enjoyed both hot or cold, or even frozen. As with everything else, it depends on each person’s own preferences.

It is rumored that it was a dessert called Manjar Blanco in the Spanish territories of Catalonia in the 17th century. But only rich people could afford to eat it. For this reason, the chefs added rice instead of chicken or fish, in order to make it more accessible to the rest of the population.

An interesting fact is that in the beginning this dessert was made with honey. It must be said that cane sugar came to Spain during the Crusades. Later it became quite popular in the trade with Persian and Venetian traders.

Modern rice cream

Nowadays, rice cream is made with milk and cinnamon, and the sugar in the last step. But there are other recipes where the rice is cooked separately and everything is mixed together later. You can also add eggs, whipped cream or flour to make it thicker.

So what are you waiting for? Are you ready to try it?

If so, we have a recipe for you! In addition , we will give you some tips and other variations, so you can choose the one you like best.

A recipe for good rice cream

Most Latin American countries have adopted the tradition of making this dessert at certain times of the year, such as Easter. In Norway, it is most common around Christmas time. But do not limit yourself. You can make this whenever you want!

The best thing about this recipe is that you can customize it the way you want. For example, some add raisins, pineapple and other fruits such as strawberries or apples. You can also add nuts or chocolate, or even chicken (as in the original recipe from Spain).

Ingredients in a good rice cream

• 1 cup white rice
• 2 cups whole milk
• 1 cinnamon stick
• 0.5 tablespoon of salt
• 1 tablespoon butter
• Orange peel
• 0.5 cup of unrefined cane sugar
• 0.5 cup raisins
• 1 tablespoon room

• 0.5 cup condensed milk
• 0.5 teaspoon of vanilla essence
• 1 teaspoon cinnamon for garnish
• Ice cream or cocktail glasses

Preparation

• The first thing you should do is wash the rice well until the water flows clearly through. (This means that the rice is very clean and free of starch).
• Then put a saucepan on low heat with the milk, cinnamon stick, salt and orange peel.
• Then wait for it to boil and add the rice. Cook over low heat for 40 to 50 minutes. 
• You know that the rice is ready when it becomes soft and the liquid evaporates. Stir constantly to speed up the cooking process.
• After it is cooked, remove the cinnamon stick and add the sugar and raisins.
• Stir a little to prevent it from burning or sticking to the pan, and cook for another 10 minutes.

• It is now you add the butter, the condensed milk, and the rum. Mix everything well so that all the ingredients are well integrated, and remove it all from the plate.
• Finally, you can serve it both hot and cold (depending on your preferences) in ice cream or cocktail glasses and sprinkle some ground cinnamon on top of each serving.

Variations and tips for a good rice cream

• Instead of boiling the rice with the milk, you can do it separately with less water than normal.
• Then add the milk 20 minutes later to make the rice soft and good.
• You can skip the orange peel and raisins if you want.
• You can also use honey or piloncillo (also known as panela, unrefined brown sugar), instead of sugar.

• If you are going to use chocolate, add this all the way to the end.
• To make the rice cream thicker, add rice milk (wheat flour or 1 tablespoon of cornstarch also works), or leave it overnight if you have time.
• If you add eggs to your rice cream, you should only whip in the egg yolks, and add them at the same time as the sugar so that they are not raw.