Ingredients
2 cups whole grain germinated brown rice
5 cups of cold water
Method
Sources
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Japanese cooking made vegan — ramen, curry, donburi, izakaya
Classic rock salt ice cream maker — hand-crank summer tradition
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Compressor-free churner for gelato, sorbet, frozen yogurt
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Soak rice in 3 cups cold water over night. After the soaking process, rinse off the rice Put rice in a high power blender, adding the remaining 2 cups of fresh cold water Start blending on high speed until super creamy and smooth Blend for about 3 to 5 minutes or longer if needed. You are looking for a thick pudding texture. Make sure you do not over blend or the rice cream will turn into a sticky glue like substance.Add a little more water if needed to loosen up mixture.Store in the refrigerator up to 1 week. Super easy.