Ingredients
- 1 (14 ounce) can full-fat coconut milk
- ½ cup unsweetened coconut cream
- 2 cups water
- ¾ cup long-grain rice
- 1 vanilla bean, split lengthwise
- 1 cinnamon stick, broken into pieces
- ½ cup brown rice syrup
- 2 tablespoons dark rum (Optional)
Why This Recipe Is A Favorite
Expert Cooking Tips
- Chill the mixture well before churning for a creamier texture.
- Add ground cinnamon gradually to balance the spice without overpowering.
Step 1
Put the coconut milk and coconut cream in the fridge to chill. Then, add the water and rice to a blender and pulse until the rice is broken down—first coarsely, then a bit finer. Pour this mixture into a jar or bowl, toss in the vanilla bean halves and cinnamon sticks, cover, and let it sit in the fridge for at least 8 hours or overnight so all the flavors meld.
Step 2
When you're ready, strain the rice mixture through cheesecloth to separate the liquid from the rice bits. Don’t forget to scrape out the vanilla seeds from the pods and stir them into the milk. Toss the rice pulp and cinnamon sticks.
Step 3
Blend the strained rice milk with the chilled coconut milk, coconut cream, brown rice syrup, and rum until everything’s smooth and well combined. Pour this into your ice cream maker and let it churn for about 15 to 20 minutes, or according to your machine’s instructions. Once it’s done, pop it in the freezer for a couple of hours to firm up before you dig in.
