Thai Sticky Rice-Cream

Source: Elanne Boake — https://www.elanneboake.com/recipe-blog/thai-sticky-rice-cream

Yield: 1 batch(es) — approximately 2 pint(s)

Time: 2 hours soaking + 30 minutes cooking + chilling/freezing and churning

About

A frozen take on Thai mango sticky rice, with glutinous rice used two ways: half is steamed and blended into the custard, while half is toasted and infused into coconut milk. This creates the dessert's distinctive roasted-rice flavor and naturally creamy body.

Key Technique: Steam one portion of the rice for body and toast the other for aroma, then blend both into the hot coconut custard.

Ingredients

Rice

• 50g Thai glutinous rice, divided equally
• 240ml fresh water, for soaking
• 480ml water, plus more as needed for steaming

Custard

• 250ml heavy cream
• 400ml full-fat coconut milk
• 85g rock sugar
• 2 egg yolks
• 15g skim milk powder (optional, improves freezer texture)
• 0.6g xanthan gum (optional, improves freezer texture)
• 0.5g fine salt

To Serve

• 1 ripe mango, sliced

Equipment

• Ice cream maker or Ninja Creami
• Bamboo steamer basket and cheesecloth, or another setup suitable for steaming sticky rice
• Blender
• Fine-mesh sieve

Instructions

1. Prepare the Equipment and Rice

1. If using a conventional ice cream maker, freeze its insulated bowl for at least 24 hours. Skip this step for a Ninja Creami.
2. Place 25g Thai glutinous rice in a small bowl and rinse repeatedly until the water runs clear.
3. Add 240ml fresh water and soak for at least 2 hours. The rice is ready when a grain breaks easily when pinched.
4. Drain the soaked 25g rice. Line a bamboo steamer with cheesecloth, spread the rice over it, and fold the cloth over the rice.
5. Bring 480ml water to a simmer beneath the steamer. Steam the rice for 20 minutes, adding more water if needed to prevent the pan from drying out.

2. Build the Toasted-Rice Custard

1. While the soaked rice steams, place the remaining 25g Thai glutinous rice in a small dry pan over medium heat. Toast for about 5 minutes, shaking frequently, until golden and fragrant.
2. In a small bowl, thoroughly combine 15g skim milk powder and 0.6g xanthan gum so the xanthan disperses without clumping. These stabilizers are optional but improve the texture after freezer storage.
3. Add 250ml heavy cream, 400ml full-fat coconut milk, 85g rock sugar, and the toasted 25g rice to a medium saucepan.
4. Bring the mixture to a gentle simmer and stir for about 8 minutes, until the rock sugar is completely dissolved.
5. Carefully transfer the hot cream mixture to a blender. Add the steamed 25g rice and the 15g skim-milk-powder–0.6g xanthan mixture. Blend until smooth, taking care with the hot liquid.

3. Temper and Cook the Custard

1. Place 2 egg yolks in a medium heatproof bowl.
2. While whisking constantly, gradually pour approximately half of the hot blended rice mixture into the 2 egg yolks. Whisk until smooth.
3. Return the remaining blended mixture and the tempered yolk mixture to the saucepan. Add 0.5g fine salt.
4. Whisk constantly over low heat for about 5 minutes, until the custard coats the back of a spoon and a finger drawn through it leaves a clear line. Do not let it boil.
5. Pour the custard through a fine-mesh sieve into a clean bowl, pressing through the liquid but discarding any firm rice or cooked-egg lumps left behind.

4. Chill and Freeze

1. Conventional ice cream maker: Press plastic wrap directly onto the custard's surface and refrigerate for at least 6 hours, until completely cold. Churn in the prepared frozen bowl for approximately 15 minutes, or until very thick.
2. Ninja Creami: Divide the strained custard between 2 pint containers and freeze for 24 hours. Process each pint on the Ice Cream setting up to 3 times, until thick and smooth.
3. Transfer the finished rice-cream to a freezer-safe container, or serve immediately with 1 sliced ripe mango.

Tips

Egg-free variation:

• Omit the 2 egg yolks and the standard optional stabilizer quantities.
• Use 40g skim milk powder and 0.8g xanthan gum total instead. Blend them into the hot base as directed.

Sugar substitution:

• Rock sugar gives the original sweetness profile. If using granulated sugar, the author recommends starting with 60g and adjusting to taste.

Rice cooking:

• Steaming is traditional, but the rice may be cooked in a pot or rice cooker instead. It only needs to become soft enough to blend smoothly.

Texture:

• Coconut milk contributes water, so the rice-cream freezes firmer than conventional ice cream. The optional skim milk powder and xanthan gum reduce iciness during longer storage.

Storage

• Store covered in the freezer.
• After extended freezing, let the rice-cream soften at room temperature for approximately 15 minutes before scooping.
• For the best texture, serve freshly churned or shortly after processing in the Ninja Creami.

Tags: #recipe #thai #dessert #ice-cream #coconut #glutinous-rice #mango