Recipe: Vanilla Rice Cream with Blueberries

Too orgasmic to keep to myself, this recipe is taken directly from “A Celebration of Wellness” By James Cederquist and Natalie Levin. A BIG ‘thank you’ to them both!

  • 1 cup organic brown basmati rice
  • 2 cups water
  • 2 cups vanilla coconut milk, rice milk, or almond milk
  • 2 tsp. vanilla
  • 1/2 cup fresh blueberries
  • maple syrup or honey to drizzle on top

Toast the dry rice in a medium hot skillet until evenly browned, stirring constantly, about 2-3 minutes. Grind in a Vitamix or coffee grinder until fine and powdery (I left mine with a few chunks).
Bring water and dairy-free milk to a boil in a pot, whisk in rice cream, cover and simmer for 10-12 minutes (I think it took about 20 with the chunky bits) or until desired consistency is reached.
Remove from heat and stir in vanilla and blueberries. Drizzle with sweetener of choice.

Serves 3 to 4 (It took me three tries to finish the pot)

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