Thai Rice-Cream
Yash dani
4
25 minutes
20 minutes
Thai
Dessert
Thai Rice-Cream is a creamy and refreshing dessert that combines the delicate flavour of Thai Jasmine Rice with rich coconut cream and coconut milk. Cooked rice creates a smooth, velvety base, while lightly toasted jasmine rice adds a subtle nutty aroma and depth of flavour. Vanilla extract and sugar bring gentle sweetness to the blend, creating a satisfying dessert with a unique texture. Once blended until silky smooth, the mixture is chilled in the freezer until firm and served with roasted coconut flakes and fresh lemon zest. This easy homemade treat is perfect for warm days, offering a delightful balance of creamy, nutty, sweet, and citrusy flavours.
Ingredients
1 cup + 1/4 cup Thai Jasmine Rice, divided
Water, for washing and cooking rice
1/2 cup Sugar
1 teaspoon Vanilla Extract
1 packet Coconut Cream
1 packet Coconut Milk
Roasted Coconut Flakes, for garnish
Lemon Zest, for garnish
Directions
Prepare the Cooked Rice Base: * Wash 1 cup of Thai Jasmine Rice thoroughly under cold running water until the water runs clear. This removes excess starch and ensures a cleaner taste. * Drain the rice well and transfer it to a pot. * Add enough fresh water to cover the rice (typically a 1:1.5 or 1:2 rice to water ratio, but follow package instructions if available, or simply ensure it's adequately covered for absorption). * Cover the pot and cook over medium heat for 15 minutes, or until all the water is absorbed and the rice is soft and cooked through. * Once cooked, remove the pot from the heat and let the rice cool down completely.
Create the Toasted Rice Aroma: * While the cooked rice is cooling, take the remaining 1/4 cup of Thai Jasmine Rice. * Place it in a dry pan over medium heat. * Roast the rice, stirring frequently, for 5-6 minutes, or until it turns a beautiful golden brown and releases a nutty aroma. Be careful not to burn it. * Turn off the heat and let the roasted rice cool completely.
Blend the Rice-Cream Mixture: * Once both the cooked rice and roasted rice are cool, transfer them to a blender. * To the blender, add the 1/2 cup of sugar, 1 teaspoon of vanilla extract, 1 packet of coconut cream, and 1 packet of coconut milk. * Blend the mixture until it is completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well incorporated.
Freeze the Rice-Cream: * Pour the blended mixture into a sealable, freezer-safe container. * Use a spatula to even out the surface. * Seal the container tightly. * Place the container in the freezer and freeze for at least 2 hours, or until firm.
Serve and Enjoy: * Once the Thai Rice-Cream is frozen, scoop it into serving cups or bowls. * Garnish generously with roasted coconut flakes and a sprinkle of fresh lemon zest for a burst of brightness. * Enjoy your homemade Thai Rice-Cream immediately!