Ingredients:

  • 1 cup (200g) long-grain white rice
  • 2 cups (480ml) water
  • 2 cinnamon sticks (10g)
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Place the dry rice in a skillet over medium heat. Stir constantly until the grains smell nutty and turn a pale golden hue.
  2. Transfer the toasted rice, cinnamon sticks, and water to a bowl. Cover and let soak for at least 8 hours (or overnight) to break down starches and infuse flavor.
  3. Pour the soaked rice mixture, including the cinnamon sticks, into a blender. Add the ground cinnamon and salt.
  4. Blend on high until the mixture is a milky white liquid.
  5. Pass the mixture through a fine-mesh strainer or cheesecloth into a bowl, pressing firmly to extract the concentrated rice milk.
  6. In a large bowl, whisk together the strained rice milk, sweetened condensed milk, and vanilla extract until smooth.
  7. Slowly fold in the chilled heavy cream.
  8. Pour the mixture into an ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency.
  9. Transfer to an airtight freezer-safe container and freeze for 4 hours to firm up.