Rice cream with toasted almonds is a dessert from the most ancient Sicilian tradition. It is a spoon dessert to be served preferably warm, garnished with toasted almonds and ground cinnamon. You can also add dark or milk chocolate flakes or a sprinkling of unsweetened cocoa.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Boiling
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All Seasons
Ingredients for Rice Cream with Toasted Almonds
- 3/4 cup rice (for soups)
- 2 1/2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 pinch salt
- 1 oz blanched almonds
- to taste ground cinnamon
- to taste chocolate (dark or milk, optional)
Recommended Tools
- Hand Whisk
Preparation of RICE CREAM WITH TOASTED ALMONDS
Bring about 3 1/2 cups of water to a boil with a pinch of salt; add the rice and cook for about 15 minutes. Drain and let it cool slightly.
Place the milk in a saucepan, add the cornstarch, and mix well with a whisk. Add the sugar, mix, then add the cooked and drained rice.
Put the saucepan on the fire and thicken the cream by stirring continuously. It will take 5 – 6 minutes.
Remove the cream from the heat, divide it into 4 bowls, and let it cool slightly.
In the meantime, toast the almonds in a pan for a few moments, turning them continuously.
Let them cool and chop them coarsely.
Garnish the cream with almonds and/or dark or milk chocolate flakes and complete with a few pinches of ground cinnamon.
Your rice cream with toasted almonds is ready to be served.
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Notes
Traditionally, rice cream is served warm or at room temperature but is also very good cold from the refrigerator.
To taste, you can add chocolate flakes and/or a sprinkling of unsweetened cocoa.
You can toast the almonds in a hot oven for a few minutes.
Almonds can be replaced with hazelnuts or pistachios.
If you liked this recipe, you might also be interested in other Sicilian desserts like rice zeppole or almond paste or the dried fruit tart with jam (or preserve).
