Monday, January 18, 2010

Monday Mixing: Rice Cream

Source: The Norwegian restaurant at EPCOT, Walt Disney World, Florida.
  • ¼ teaspoon salt
  • 1 cup short-grain white rice (Sushi Rice)
  • 2 cups milk
  • 1 package (10 ounces) frozen sweetened strawberries - thawed
  • ½ teaspoon fresh lemon juice
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries - coarsely chopped
  1. Boil 1 ½ cups water with salt.
  2. Add rice, reduce heat to med-low and cook uncovered 10-15 min. or until all water has been absorbed.
  3. Add milk and increase heat to return to simmer, then reduce to med-low and cook for 20 min. or until all milk is absorbed.
  4. Transfer to large bowl and let cool to room temperature, stirring occasionally.
  5. In blender, purée thawed strawberries and lemon juice until smooth.
  6. Whip cream with sugar and vanilla until soft peaks form and fold whipped cream mixture into rice.
  7. Drizzle each serving with strawberry mixture and top with fresh strawberries.


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