*  Exported from  MasterCook  *
 
                      GELATO DI RISO (RICE ICE CREAM)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ice Cream                        Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Arborio rice -- uncooked
    3       c            Milk
    3       tb           Granulated sugar
    1       sm           Piece vanilla bean
    1       pn           Salt
                         -----CUSTARD CREAM-----
    3                    Extra-large egg yolks
    6       tb           Granulated sugar
      1/2   c            Milk
                         -----PLUS-----
    2       c            Heavy cream
    3       ts           Confectioners' sugar
    2       lb           Rock salt
 
   The rice is quite crunchy and gives an interesting
   texture to the gelato. This ice cream is very popular
   in Italy now.
   
   Put the rice in a saucepan. Add the milk, vanilla
   bean, sugar, and salt and brig to a boil over medium
   heat, stirring costantly. Then simmer for about 12
   minutes. Remove from the heat and let the rice cool
   completely (about 2 hours).
   
   Pour the contents of the pan through a colander and
   drain off the excess liquid. Let the rice sit in the
   colander for about 30 minutes.
   
   Meanwhile, prepare the custard cream with the
   ingredients listed above, following standard
   directions.
   
   Transfer the rice to a large bowl and remove the
   vanilla bean. Then add the cooled custard cream to the
   rice and combine well.  Add the heavy cream and
   confectioners' sugar and mix again.
   
   Prepare the gelato, following ice-cream maker’s
   directions.
   
   Source: Guiliano Bugialli’s Classic Techniques of
   Italian Cooking
  
 
 
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