Ingredients
Instructions
- Cook rice according to package directions.
- Combine milk and cream in saucepan and scald. Cool slightly. Whisk eggs, sugar, vanilla and salt until light. Gradually whisk into hot milk mixture.
- Add the cooked rice and cook over low heat, stirring occasionally until thick enough to coat the back of the spoon, about 20 minutes.
- Cool custard to room temperature, stirring often. Pour a little at a time into blender container, pulsing several times to break up grains.
- Refrigerate mixture until chilled. Stir in toasted pecans. Pour into ice-cream freezer canister (if it doesn't come up to fill line of canister, add additional milk). Freeze according to manufacturer's directions. Serve with caramel sauce if desired.
Advantages of Cooking with Heavy Cream
The benefit of using heavy cream in cooking is that it won't curdle when heated or added to hot mixes like soups. Lighter creams will separate or curdle when added to a boiling liquid. When the emulsion of fat, water, and protein that makes up cream curdles, it usually happens due to heat or exposure to an acidic substance like vinegar or lemon juice.
Due to its larger fat content, heavy cream has a lot more stable emulsion and is therefore less likely to curdle when it gets hot.
Flavor of Heavy Cream
Rich fatty, and creamy describes heavy cream. It will taste creamy and sweet if you use it to produce whipped cream for a pastry filling or dessert topping because you'll have to sweeten it. On the other hand, it will lend a creamy, rich, exquisite flavor to a soup or cream sauce when used in those ways.
Where to Buy Heavy Cream
You can locate heavy cream near the other cream products in the grocery store's or supermarket's refrigerated dairy department.
Storing Heavy Cream
Because of its relatively high protein level and relatively high water content, heavy cream, like all dairy products, must be kept in the refrigerator to prevent the growth of bacteria that destroy food. On the other hand, freezing heavy cream would result in the emulsion breaking, thus it is not a good idea.
Vanilla Extract: Why Is It Important?
Have you ever observed that vanilla extract is a common ingredient in dessert recipes? It is used in baking because it brings out the flavors of other components like milk, sugar, and so forth. Vanilla´s most important function is to mask the odor of uncooked eggs. Anything that calls for raw eggs typically contains at least a little amount of vanilla essence to mask the taste and smell.
Cooking Tip: Keep in mind while making some desserts that vanilla extract may vaporize when heated as a liquid due to its alcohol content and will result in the loss of some of the flavor.If you are looking for some more dessert ideas, try our: Sticky Rice with Caramelized Bananas or Dulce de Leche Rice Pudding Recipe.
Other Meal Inspiration
If you are looking for something more of a Mediterranean flavor, check out this Israeli couscous recipe.
