Name: Rice Pudding Vegan Gelato
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 50 g risotto rice; 20 cm cinnamon stick (*CINNAMON: Use Ceylon cinnamon quills if possible. If you don't have cinnamon quills, you can simply add 0.5-0.75 tsp of ground cinnamon in step 4.); 1 null green cardamom pod (lightly crushed); 2 null orange peel strips ((optional)); 150 g coconut cream (*COCONUT CREAM: Use a well refrigerated can to scoop solids only. You could also obtain solids from two well-chilled cans of full-fat coconut milk (without stabilizers).); 1.5 tsp vanilla extract (or paste); 0.125 tsp almond extract; 0.25 tsp ground cardamom (adjust to preference); 20 g liquid glucose (corn syrup or golden syrup. *LIQUID GLUCOSE: This ingredient adds body, creaminess, and stability to ice cream.); 300 ml plant milk (*PLANT MILK: Any creamy (high percentage of nuts / grains) plant milk will work here; soy and almond milk were tested, rice or oat milk are other good choices.); 100 g granulated sugar; 15 g cornstarch (or arrowroot powder)

Instructions

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1

If using an ice cream machine without refrigeration, freeze its bowl a day prior.
2

To make the base bianca: Place liquid glucose (20 g), plant milk (300 ml), and granulated sugar (100 g) in a pot. Heat until the glucose dissolves, then bring to a boil. In a small bowl, mix granulated sugar (100 g) and cornstarch (15 g). Gradually whisk this mixture into the boiling liquid. Bring back to a boil and simmer for a few seconds until thickened. Let it cool completely.
3

Toast risotto rice (50 g) in a dry frying pan until golden, stirring frequently to prevent burning.
4

Combine the toasted risotto rice (50 g), cinnamon stick (20 cm), cardamom pod (1 green), and orange peel (2 strips) (if using) in a small pot with a lid. Add water (240 ml) and simmer, covered, on low heat for 20 minutes, until the rice is slightly overcooked.
5

Remove the spices and orange peel from the cooked rice. Transfer the rice to a blender. Add coconut cream (150 g), vanilla extract (1.5 tsp), almond extract (0.125 tsp), and ground cardamom (0.25 tsp). Blend until silky smooth.
6

Pass the blended rice mixture through a fine sieve into the prepared base bianca to ensure a smooth texture. Mix well, then chill the combined mixture thoroughly.
7

Once chilled, churn the mixture in your ice cream maker according to the manufacturer's instructions until it reaches a soft-serve gelato consistency.
8

Transfer the gelato to an airtight container. Place a piece of baking parchment directly on the surface and freeze for 2-3 hours for optimal consistency. If it becomes too hard, soften in the fridge for 45-60 minutes before serving. Use a scoop dipped in cold water between servings.