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Photo of Black Rice Cream by Caroline Radhakrishnan at BetterButter
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Black Rice Cream

Jun-05-2016
Caroline Radhakrishnan
15 minutes
Prep Time
15 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Black Rice Cream RECIPE

A completely original recipe that came to my head when I got a pack of gorgeous organic black rice from a friend from Dubai. In addition to being egg free, it is vegan, nut free, added sugar free, added fat free and gluten free.

Recipe Tags

  • Egg-free
  • Easy
  • Everyday
  • Fusion
  • Pressure Cook
  • Blending
  • Freezing
  • Dessert
  • Vegan

Ingredients Serving: 5

  1. Black rice 50 gm (1/2 cup)
  2. Mashed banana – 1 cup (from 2-3 big ripe bananas)
  3. Coconut Milk powder (NOT desiccated coconut) – 100 gm
  4. Corn flour (or any flavored custard powder) - 2 tbsp
  5. Water – 1/2 cup
  6. Fresh grated coconut – 2 to 3 tbsp
  7. Black currants or any dry fruit – Optional
  8. Dry beet powder for garnish – Optional
  9. Sugar – completely optional because the bananas have sufficient sweetness. However, around 2 tbsp should suffice for those who want it sweeter. One can use jaggery instead but that will alter the exotic shade of the ice cream.

Instructions

  1. Wash and soak the black rice overnight in 3 times the amount of water by volume. ie 1.5 cups water to 1/2 cup rice. The soaking is optional. It might reduce cooking time but one can start with the next step itself if one is out of time.
  2. Pressure cook the black rice along with this water for 10 minutes on low flame, after the first whistle. Allow it to come to room temperature.
  3. Stir the corn flour into the water and mix well. Heat it until it just comes to a boil and switch it off immediately. Set aside to cool to room temperature.
  4. Strain the cooked rice in case it has not absorbed all the water and keep the water aside. Now blend the rice in a mixer, using the whipping blade, with all ingredients from 1 to 5 (and sugar if adding), until you get a thick cohesive mass.
  5. Transfer this to an airtight plastic or glass or aluminum container and place it in the freezer for a few hours or until it is semi frozen.
  6. Whip it again lightly in the mixer, after adding the fresh coconut and nuts and set it to freeze again in the same container as before. Allow it to set overnight.
  7. To serve – remove the container from the freezer and allow the ice cream to soften until you can scoop it. Serve it with a sprinkle of red beet powder and/or nuts and dry fruits as garnish.

Reviews (3)  

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Deepa Kamath
Jul-04-2016
Deepa Kamath   Jul-04-2016

Sounds very interesting !!! looks delicious and I love Icecreams !!! :) very original !!!

aahna krishna
Jun-27-2016
aahna krishna   Jun-27-2016

Beautifully cooked and decorated :)

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