Delicious Rice Gelato recipe – Gelato di Riso

I’ve only had Rice Gelato (Gelato di Riso) once, in Florence, Italy. A Subscriber mentioned this to me and I just HAD to make it. With instructions from a famous Italian dessert chef, we are going to get on it today and make delicious Gelato di Riso or in English, Rice Gelato.

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How about an amazing Blueberry Ice Cream?

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Today we’re going to make Gelato di Riso which if you don’t know what it is, is ice cream made with rice so let’s talk a bit more about [Music] it years ago I had this ice cream gelato Gelato di Riso in Florence uh I don’t know if it originates there I think history is a bit kind of muddy regarding this ice cream some say it originated from France some say Italy and then there are a few people that think it’s China but in reality although China did probably invent what we know as ice cream it was a very different thing back then so we can’t really claim that that’s even vaguely true but what is gelato deiso gelato ice cream generalized it just means Frozen and Riso is rice so what what it is is Arborio rice which is Italian short grain rice, soaked, cooked and then the resulting rice is soft, it’s then added into a white based gelato. White base is just basically an unflavored base so it’s pretty easy to do and you’re unlikely to have tried this so we’re going to do this in a couple of stages we need to clean the rice to get a lot of the starch off then we need to cook it and then we’ll start working on our ice cream base I’m not using eggs in here I I know some of you might have a hissy fit about that I don’t like using that many eggs in ice cream I find it a waste especially when we are a science-based ice cream Channel and we can use stabilizers to do the same thing so first stage get our rice and here we have 75 G of aboro rice and we are going to wash that in a fine mesh strainer SL siiv man there’s a lot of s’s in there and go on to stage two with our rice strained what we’re doing is trying to get that layer of starch off the top there are dozens of ways to make this essentially it doesn’t really matter which order you make this the result is going to be pretty much the same I’m going to tell you how I was taught how to make it if you want to change it up then that’s completely fine so with our rice ready we’re going to take our cream and I’m going to use my heart-shaped spoon which came from Italy and we’re just going to stir that together make sure there’s no rice stuck to the bottom and we’re going to put that on a gentle heat so simmer it for about 30 minutes and we will now look at the next stage and then next stage is our milk is going to go in the pan get a bigger whisk and into that we’ve got to add a few more ingredients we are going to add one of two optional ingredients here skin milk powder so this is z or 0.1% milk F professional icecream makers use this a lot so we’re going to put that milk powder in this just increases s makes it a bit smoother a little bit more creamy mouth feel lots of Pros to using that so the next stage is a small whisk the next stage is with your small whisk is our sugar we have we have 180 g of sugar and 5 G of our stabilizer blend this is a proprietary blend use whatever stabilizer you have if you’re going to use something like guag gum or zanan gum bring it down don’t use 5 G use something like 2 and 1/2 G G maybe 3 G otherwise it’ll be too much so with our stabilizer and our sugar just going to combine them quickly and pour that into this mixture and we can combine that together before go it goes on heat all right and here we have glucose syrup it’s 40 de a de stands for dextrose equivalent so this is 40% of the sweetness of all right if you don’t want to use this you can’t get this don’t want to buy this then you can substitute it for straight corn syrup it won’t be exactly the same but it will get you in the same ballpark if you don’t want to use corn syrup just add the same amount of weight in Sugar again it’s not going to give you the same result but it will be close all right so into that we need 60 G all right I’m going to be a heathen and use this 1/4 cup measurement if you go with the glucose the 40D glucose it’s sticky stuff all right so I’m going to just going to leave both of these in the pan I mean look until this starts to warm up so let’s get this on the hob and warm it up nice and gently so we got a couple of things going on the heat here this is our white base if you want to call it that and we’re just heating this up here we’ve got stabilizers it needs to go up to 85 see so that’s what we’re doing with this part get the heat nice and hot we can do that because we’re not using eggs get it up to heat as fast as we can stirring it periodically and over here we have our rice the heat is just going down and down and down just Stir It periodically it’s starting to Bubble Up because the water is being evaporated from our cream it’s making the cream more fat heavy so we started with 35% cream as we’re boiling off the water it’s uh reducing slightly but actually we’re we’re just trying to cook this AR boreo rice now it’s been on for about 20 minutes I’m going to turn the heat off and then just leave it there to chill out for the next 10 minutes right now our milk mix sure is up to temperature we are simply going to take our rice and cream add that in make a mess and we are going to leave this here to settle down for 15 minutes off the heat so after we’ve done that we’re going to take a bowl and we’re going to put our mix in there cuz we need to chill it down make sure you get all those bits of rice in there cuz this is like the the essential part and make sure you get the right size lid you can either chill it down quickly in a nice bath or put it in the refrigerator over night once that’s completely chilled down we’re going to add in 15 G of vanilla bean paste you can use vanilla extract if you want but make it a nice quality one cuz that flavor is subtle and we need that to be really really delicious then into your ice cream machine it goes get it churned and get it dished up and then when you’re ready pop it straight in the freezer for a good few hours after it’s hardened off somewhat we can take it out of the freezer and get some scooped up into a b we’re going to do a nice close-up shot here and you can see how delicious that looks super creamy little Flex of vanilla seeds poking out there man I’m looking forward to trying this gelato Deo rice gelato you can see all the little Flex of or pieces of rice it’s not Flex it’s whole pieces of rice it’s got a wonderful scoping texture not too hard not too soft just so it’s got such a subtle smell of that vanilla bean paste let’s try some and see if it’s as good as I remember it’s so good the aboro rice swells up beauti you got to make sure you cook it got to got to make sure you cook it don’t cook this to you know an Al Dente kind of stage make sure it’s cooked so it’s softened if if you leave this Al Dente the rice will be too hard the rice being fully cooked then freezes properly and you get these almost hard pieces of rice throughout I Bor Oro rice is very very different to long grain rice and just that touch of vanilla just makes it tastes like this Frankenstein between ice cream and rice pudding man this brings back memories such a clean flavor such a unique ice cream I had it in Florence years years ago uh I’m sure you can probably get it elsewhere within Italy I’ve never seen it outside of Florence if you’ve had rice gelato gelato de then let me know whereabouts in the world did you have it you must try and make this it’s so so good anyway thanks very much for watching hope you enjoyed this unique Italian gelato a very traditional one too don’t forget to like And subscribe I’ll see you next time [Music]