Rice Cream with Strawberry Sauce

This rice cream is closer to a mousse than a traditional rice pudding. Long grain rice gets cooked first in water, then in milk until it turns thick and starchy. After chilling, sweetened vanilla whipped cream is folded in, transforming it into something airy and light.

The folding step is where most people go wrong. You have to be gentle. Stirring or beating deflates the whipped cream and you end up with dense, flat rice pudding instead of that cloud-like texture. Use a spatula, cut through the center, and fold from the bottom up.

The strawberry sauce is dead simple: preserves, water, and lemon juice buzzed in a blender. The lemon juice brightens the sweetness of the preserves and keeps the sauce from tasting one-dimensional. It doubles as an ice cream topping too.

Serve the rice cream cold with the sauce spooned over or alongside. The contrast of cool, creamy rice and the bright fruit sauce is what makes this work.

Chef Tips

• Use long grain rice, not instant. Instant rice breaks down too quickly and turns to paste. Long grain holds its shape through the extended milk cook.
• Chill the rice completely before folding in the cream. Warm rice melts the whipped cream on contact.
• Whip the cream to soft peaks, not stiff. Soft peaks fold more easily and keep the texture light.

Variations

• Raspberry sauce: Swap strawberry preserves for raspberry preserves and strain out the seeds for a smoother pour.
• Coconut rice cream: Replace the milk with coconut milk and top with toasted coconut flakes.
• Cinnamon spiced: Stir a pinch of cinnamon into the rice while it cooks in milk for a warmer, spiced version.