This toasted rice ice cream is deeply aromatic, creamy, and comforting, with a nutty flavor that comes from browning rice until it’s nearly smoky and steeping it directly into milk. The result is a subtly complex frozen dessert that feels both nostalgic and refined, with a gentle balance of sweetness and umami.

Why You’ll Love This Recipe

This recipe delivers an intense toasted rice flavor without artificial extracts or shortcuts. The method is simple but thoughtful, allowing the rice to infuse warm milk naturally. The finished ice cream is smooth, rich, and not overly sweet, making it perfect on its own or paired with other desserts. It also offers a clever bonus: the leftover rice can be turned into a creamy rice pudding, reducing waste and adding extra value.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the toasted rice milk
brown rice: 120 g
whole milk: 500 g

For the ice cream base
heavy cream: 480 g
granulated sugar: 120 g
malted milk powder: 40 g
dextrose powder: 30 g
guar gum: 1 g
tamari: 2 to 3 drops
fine sea salt: 3 g

Optional rice pudding
whole milk: 420 g, divided
granulated sugar: 40 g
fine sea salt: 1 g

Directions

Heat a dry pan over low to medium heat. Add the brown rice and toast, stirring frequently, until most of the grains are deeply browned and aromatic, with an almost burnt appearance. Alternatively, roast the rice on a baking sheet in a 232°C oven for 20 to 30 minutes, stirring once or twice.

While the rice roasts, pour the whole milk into a heatproof bowl that will fit in your freezer.

Immediately after roasting, carefully pour the hot rice into the milk. The milk may sizzle slightly. Cover the bowl and place it in the freezer for about 35 minutes to cool and steep.

While the rice is steeping, combine the heavy cream, sugar, malted milk powder, dextrose, and guar gum in a 4-quart saucepan. Whisk until completely smooth.

Bring the mixture to a rolling boil over medium-high heat, then simmer briefly until slightly thickened. Remove from heat and set aside.

Remove the toasted rice milk from the freezer. Strain out the rice, pressing firmly to extract all the liquid. Reserve the rice in the refrigerator if making the optional pudding.

Combine the strained toasted rice milk with the warm cream mixture. Transfer the ice cream base to a sealed container or bag and freeze until thoroughly chilled.

Churn the cold base in an ice cream machine according to the manufacturer’s instructions.

Once the ice cream begins to thicken and gain body, add the tamari. Near the end of churning, add the salt.

When thick, creamy, and fully churned, transfer the ice cream to a container and freeze in the coldest part of your freezer for at least 4 hours before serving.

For the optional rice pudding, combine the reserved toasted rice, 360 g of the milk, sugar, and salt in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook for 50 to 60 minutes, stirring occasionally, until thick like yogurt. Remove from heat, cool, refrigerate, and stir in the remaining 60 g of milk just before serving.

Servings and timing

Servings: 6
Active preparation time: 45 minutes
Chilling and freezing time: 5 to 6 hours
Total time: approximately 6 to 7 hours

Storage/Reheating

Store the ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for 5 minutes before scooping.

The rice pudding can be stored in the refrigerator for up to 3 days. Serve chilled or gently warmed on the stovetop, adding a splash of milk if needed to loosen the texture.

FAQs

Can I use white rice instead of brown rice?

Brown rice is recommended because it develops a deeper, nuttier flavor when toasted, but white rice can be used for a milder taste.

Why does the rice need to look almost burnt?

That deep browning is essential for creating the signature toasted aroma that defines this ice cream.

Can I skip the malted milk powder?

You can omit it, but the ice cream will lose some depth and creaminess that the malted milk provides.

What does dextrose do in ice cream?

Dextrose helps control sweetness and improves the texture by reducing iciness.

Is guar gum necessary?

Guar gum stabilizes the ice cream and improves mouthfeel, but the recipe can still work without it, though the texture may be slightly less smooth.

How strong is the tamari flavor?

Only a few drops are used, so it adds subtle umami without tasting savory.

Do I need an ice cream machine?

An ice cream machine is strongly recommended for the creamiest result.

Can I make this ice cream less sweet?

Yes, you can slightly reduce the sugar, but keep in mind that sugar affects texture as well as sweetness.

What can I serve with toasted rice ice cream?

It pairs well with fruit, simple cakes, or warm desserts like brownies.

Can the base be made ahead of time?

Yes, the chilled ice cream base can be stored in the refrigerator for up to 24 hours before churning.

Conclusion

This toasted rice ice cream is a thoughtful, flavor-driven dessert that rewards patience and care. With its warm, nutty notes and creamy texture, it stands out as something truly special while remaining grounded in simple ingredients and techniques. Whether enjoyed on its own or alongside other treats, it’s a memorable way to turn humble rice into an elegant frozen dessert.

Print