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Vanilla Rice Custard Freeze recipe

Adding rice to frozen vanilla custard givesthis treat an Italian-flair.

Recipe: Vanilla Rice CustardFreeze

1 cup cooked rice
3/4 cup granulated sugar
1/8 teaspoon salt
3 cups milk
2 large eggs, beaten
2 cups heavy cream
1 tablespoon vanilla extract

  • Combine rice, sugar, salt, milk and eggsin large saucepan. Cook over low heat until mixture just beginsto bubble, stirring constantly; cool.
  • Add cream and vanilla.
  • Prepare ice cream freezer according tomanufacturer’s directions. Pour mixture into freezer can; freezeas directed.

    Makes 8 servings.

    Recipe provided courtesy of the USA RiceFederation.


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  • Comments

    1 Comment


    Some custard recipes are a bit eggy. Part of that could come also from temperatures of ingredients when mixing in, and some eggs have a larger yolk, making the final taste eggier. Ours had a usual egg-custard flavor, but not anymore than an average custard.

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