Dessert

Rice cream

Name: Heston Blumenthal's rice cream recipe
Yield: 1.1kg
Ingredients: 375g basmati rice; 300g Rice Krispies; 1.5 litres unsweetened rice milk; 60g coconut oil; 150g inulin prebiotic powder; 150g rice syrup; 150g crème fraîche

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1.1kg

Rice cream — Recipe extract taken from Is This a Cookbook by Heston Blumenthal, published by Bloomsbury $49.99, out now

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by Heston Blumenthal

Food innovator, Head Chef at The Fat Duck, Legend

Dec 08, 2022

"What if I could make breakfast into a dessert? It might seem like an unlikely question. (Though, in truth, that’s my favourite kind, as they’re the ones that take me on the most interesting journeys.) And like an unlikely source of inspiration. But that’s where this dish starts. Back in the 1990s at The Fat Duck I was cooking parsnips for a purée to accompany sweetbreads, and when I tasted the milk they’d been poached in, it was a deeply nostalgic experience. It had a flavour that took me straight back to childhood and the milk at the bottom of the cereal bowl. So I began developing a parsnip cereal as part of a breakfast-as-dessert dish." Recipe extract taken from Is This a Cookbook by Heston Blumenthal, published by Bloomsbury $49.99, out now.

375g basmati rice
300g Rice Krispies
1.5 litres unsweetened rice milk
60g coconut oil
150g inulin prebiotic powder
150g rice syrup
150g crème fraîche

Method

1.

Preheat the oven to 250°C/Fan 230°C/Gas 10. Spread the rice out on a large baking tray and toast in the oven for 8–15 minutes until golden, stirring every 5 minutes and rotating the tray to ensure even toasting.
2.

Combine the Rice Krispies and rice milk in a large bowl and set aside to infuse for 5–6 minutes, gently stirring the mixture every now and then to ensure maximum infusion. Strain the mixture into a clean bowl; the infused milk yield should be approximately 900g.
3.

Add the toasted basmati rice to the infused milk. Cover and leave in the fridge overnight, but no longer than 12 hours. Strain into a pan; the yield should be approximately 700g. Bring to a light simmer, adding the coconut oil, inulin and rice syrup.
4.

Use a hand blender to blitz well, ensuring the coconut oil is emulsified into the warm milk and the inulin has completely dissolved. Leave to cool in the fridge for 2-3 hours. Once chilled, add the crème fraîche and blitz a second time, then pour into your ice-cream maker and churn according to the manufacturer’s instructions.
5.

After churning, remove the mixture and blitz with a hand blender for 10 seconds, then return to the machine to churn for another 10 minutes. Scoop and serve.

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Recipe Notes

Have you weighed out your rice? This, of course, is what we see as the backbone of a recipe, weighing and measuring, so much so that it’s easy to lose sight of what else is going on. The magic. For a start, what about that rice? Each grain contains the potential you could plant it and sprout a rice field.

Just pouring rice onto a baking tray starts to stir my emotions – the trickle of grains through the fingers, the pattering sound as they hit the tray like raindrops. Then there’s the smell of the rice as it begins to cook. Don’t you find there’s a kind of comforting warmth to that aroma? Like bread baking. Or coffee brewing.

This has got to be one of the pleasures of cooking, that sensory richness that happens when we let go for a moment and temperatures and measurements.

Did you eat Rice Krispies as a kid? This is where I can get completely drawn into the memories and emotions. For a while I forgot I had a recipe to finish and felt as though I was sinking into the bowl, listening to that snap, crackle and pop.