Rita D’Enza’s Sardinian Rice Gelato

This recipe and I have had several contentious encounters, but I refused to give up on it. I well remembered its taste and consistency from the time I had it in Rita D’Enza’s restaurant Gallura in Sardinia, so different from those of any other ice cream. It’s an ice cream you can chew on because bits of the rice kernels remain firm enough, and it has a flavor that, like the aftertaste of a fine wine, keeps lengthening after you have swallowed.

My error, I found afte