Rice ice cream
Instructions
Cook the rice in salted boiling water, drain and add butter, 25 g sugar, sachet of vanilla and diced candied and left to soak in the liquor.
Prepare a custard with 3 egg yolks, milk, 75 g sugar and the zest of half a lemon.
Melt the gelatine, softened in warm water and squeezed, and stir gently.
Add the rice and the whipped cream, mix and pour the mixture into a mold that lay in the fridge for 3 hours.
It looks like this: dissolve raspberry gelatin in half a glass of warm water and pour over ice cream that you serve right away, well chilled.
