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Recipe of Rice with Milk with Coconut Ice Cream

Rice with Milk with Coconut Ice Cream

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Delicious recipe of rice with milk with coconut ice cream, this recipe is very original and perfect to surprise all your guests.
Learn more about Estudio Millesime


12 portions
  • 2 liters milk, (for rice)
  • 500 grams whipped cream, (for rice)
  • 4 lemons, shells (for rice)
  • 1 raja cinnamon, (for rice)
  • 1 raja liquid vanilla, (for rice)
  • 250 grams rice, (for rice)
  • 25 grams butter, (for rice)
  • 300 grams sugar, (for rice)
  • 3 deciliters brandy, (for rice)
  • 3 deciliters anise, (for rice)
  • 3 deciliters liqueur, Patxaran / Pacharán (for rice)
  • pinches salt, (for rice)
  • 324 grams milk, (for ice cream)
  • 80 grams whipped cream, 35% (for ice cream)
  • 76 grams milk powder, (for ice cream)
  • 142 grams glucose syrup, (for ice cream)
  • 10 grams saccharose sugar, (for ice cream)
  • 8 grams stabilizer, (for ice cream)
  • 200 grams coconut, in pasta (for ice cream)
  • 150 grams coconut milk, (for ice cream)


For the rice: Wash the rice previously, put to cook along with the milk, the cream, lemon peel, cinnamon and vanilla over low heat.
When you have 10 minutes of cooking, add the sugar and finish cooking.
Finally add the liquors and butter and let cool.
For ice cream: Mix milk, cream, milk powder and glucose, grind and heat up to 40ºC.
We add the sucrose and the stabilizer and heat up to 85ºC.
Chill at 4ºC and add the coconut in pasta and milk, mash and let stand in the chamber for 12 h. We keep

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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