Rice Ice Cream

Directions

1. 1
   A really easy way to make this Mash the rice roughly until it gets sticky.
2. 2
   It should be rather like ohagi (a traditional Japanese sweet).
3. 3
   If you mash up the grains a lot it the ice cream will have a thick, gluey finish.
4. 4
   Add the sugar and mix well.
5. 5
   Add the milk and mix it in.
6. 6
   Cover with plastic wrap and microwave (bring to a boil).
7. 7
   Let it cool down, then microwave again (In other words, cook the rice until it's very soft).
8. 8
   Taste and adjust the seasoning with salt etc.
9. 9
   Freeze (mix up 1-2 times).
10. 10
    Here I use 70 g of rice, 200 g low fat milk, and 5 tablespoons sugar.
11. 11
    This version is made by adding 2 egg yolks to the Step 4 version (don't overcook this one).
12. 12
    This version is made with 70 g rice, 200 ml milk, 5 tablespoons sugar, and 1 tablespoon kinako.
13. 13
    This one has 70 g rice, 200 ml milk, 5 tablespoons milk and 1 tablespoon of ground black sesame seeds.
14. 14
    I recommend this one highly!
15. 15
    This version has 60 g rice, 60 g tsubuan (sweet chunky bean paste), 200 g milk and 20 g sugar.
16. 16
    It's topped with kinako.
17. 17
    This version has 40 g rice, 25 g sugar, 50 g coconut milk + 50 g low fat milk.
18. 18
    Salt really works in this.
19. 19
    This one has 70 g rice, 200 g milk, 50 g dark brown sugar, and 1 tablespoon honey.