Chewy Leftover Rice Ice Cream

Ingredients

• 1 cup Leftover cooked rice (Cooled white rice, approximately 150g)
• 1 cup Milk (Cold whole milk recommended)
• 1 cup Heavy cream (Cold heavy cream)
• 0.5 cup Sugar (Adjust the sweetness to taste)
• 1 tsp Vanilla extract (Optional)
• Salt (A pinch)

Steps

1. 1

   Break up any clumps in the leftover rice. If the rice is warm, let it cool completely before using.

2. 2

   Add the leftover rice, milk, sugar, vanilla extract, and salt to a blender.

3. 3

   Blend thoroughly until the grains of rice are barely visible and the mixture is completely smooth, allowing the starch to blend evenly into the milk. If necessary, stop the blender partway through and scrape down the sides.

4. 4

   Add the heavy cream and blend briefly, just until the ingredients are evenly combined. Do not blend for too long, or the cream may separate and turn into butter.

5. 5

   Pour the mixture into a shallow, wide, airtight container and smooth the surface. Cover and place it in the freezer.

6. 6

   Freeze for approximately 4~5 hours, or until the edges are firm and the center is frozen. For a smoother texture, remove it 1~2 times before it is completely solid and stir well with a fork or spatula.

7. 7

   Remove from the freezer 5~10 minutes before serving and let it soften slightly. Scoop with an ice cream scoop and serve immediately.

Notes

The provided page description and video transcript did not include an actual ingredient list or cooking instructions, so this is an inferred recipe reconstructed from the clue “leftover rice ice cream” in the title and a general ice cream-making method. Therefore, the exact ingredient quantities and method should be confirmed in the original video. If the ice cream becomes too hard after freezing, let it sit at room temperature briefly until sufficiently softened, then stir before eating.

Nutrition per serving

• dessert
• ice cream
• no-cook
• leftover-rice
• summer
• Korean-inspired
• vegetarian