Toasted Pecan Rice Cream Recipe


  • 3 cups cooked Sushi Rice
  • 6 cups milk
  • 2 cups heavy cream
  • 1 tablespoon vanilla
  • 4 large eggs
  • 2 cups sugar
  • Pinch of salt
  • 1 cup toasted chopped pecans
  • Caramel sauce (optional)


  • 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.