As I mentioned a couple of days ago, during this forced stay at home, I resumed reading an old book* purchased at an organic products fair, focused on natural pastry! A real revelation for me! Any pastry chef would raise an eyebrow hearing about cakes without eggs, milk, and sugar, but to use a quote from the Author, it’s an «alchemy of elements that comes to life (…) with precise principles of balance and respect for health and the body». In short, we should be more aware that this balance ends up in the finished product and is transmitted to those who consume it. Among the many alternatives, after experimenting for you the special brioche dough bundles, I propose you a spoon dessert truly surprising. A versatile cream, perfect as a base for puddings or cakes, but also simply served in bowls as I did, and garnished with whatever your imagination suggests. Also, this recipe is vegan and gluten-free because it contains no animal-derived ingredients and is suitable for celiacs. Try it too, it will surprise even your most skeptical guests!
*[Recipe from the book “Natural Pastry” by Pasquale Boscarello with my personal modifications].
If you are looking for egg-free, gluten-free, or lactose-free desserts, try these fit and super genuine ideas too:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 1/4 cup Originario Rice
- 1/3 cup rice syrup
- 1/2 cup almond flour
- 3 cups Water
- 1/2 cup rice milk (For every 550 gr. of cooked rice)
- 1 3/4 oz candied fruit (or Raisins)
- 1 3/4 oz toasted hazelnuts (and chopped)
- 3 1/2 tbsp Shredded Coconut
- 1 tsp ground cinnamon
- 1 lemon peel (untreated)
- 1 pinch salt
- to taste unsweetened cocoa powder
- to taste chocolate (flakes)
- 10 whole peeled hazelnuts
Tools
- 1 Bowl
- 1 Spoon
- 1 Pot
- 1 Lid
- 1 Blender
Preparation
In a bowl, combine the almond flour with 110 ml of water taken from the total.
Stir with a spoon until you get a smooth and thick mixture.
Add the mixture to the rest of the water in a large pot with a thick bottom and add the rice and salt.
Cook over high heat until boiling point, then lower the heat, stir only once and cover with a lid, allowing the liquid to be completely absorbed. It will take about 18′.
After this time, add the rice syrup*, candied fruit, toasted and chopped hazelnuts, grated lemon zest, cinnamon, and shredded coconut.
Mix well with a wooden spoon to combine all the ingredients.
Pour the rice into a blender and add about 110 ml of rice milk at room temperature.
Blend everything until you get a smooth cream (if it becomes too thick, you can add more milk – see note on ingredients) and serve it in bowls still warm or cold, it will be equally good. Garnish each bowl with unsweetened cocoa or chocolate flakes and two hazelnuts.
And voilà… your sweet rice cream is ready to be enjoyed!
Bon Appétit from La Cucina di FeFe!
Storage
👉Sweet rice cream keeps well in the fridge covered with plastic wrap for 2-3 days.
Tips, notes, variations, and suggestions
🟣* The choice of rice syrup: among the foods often considered to have a low glycemic index, rice syrup, a delicious liquid obtained from cooking rice, is rich in nutrients and has a lower GI compared to other traditional sweeteners. The use of rice syrup can therefore be a smart choice for those who want to control their blood sugar level, while still enjoying something sweet. Alternatively, you can replace it with agave syrup or honey.
🟣Rice milk is the most suitable for this preparation that sees this cereal as the protagonist, but it can certainly be replaced with another vegetable milk. I first recommend almond milk, but obviously, I would reduce the sweetener amount to 60 grams.
🟣If you don’t like candied fruit, you can replace it with raisins or orange peel or fresh citron if the season allows.
What can be used to replace Originario rice?
Originario rice is a round and small-sized rice, its rounded shape, high absorption capacity, and stickiness make it the ideal ingredient for certain preparations, like this dessert! That’s why in these particular cases, the choice of rice type is fundamental. Arborio rice is definitely a great alternative, thanks to its high starch content, which makes it perfect for creamy dishes. Vialone Nano rice or the much less known S’Andrea rice will also work.
