Name: Ricotta, raspberry & basil frozen custard rice
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: Serves: 4–6
Ingredients: 75 g/2½ oz/heaped ⅓ cup risotto rice, preferably Arborio, rinsed and drained; 150 g/5½ oz/¾ cup caster/granulated sugar; 1 handful of fresh basil, leaves and stalks finely chopped as ribbon-like as you can; 250 ml/9 fl oz/generous 1 cup whole milk; 500 g/1 lb 2 oz good-quality fresh custard; 250 g/9 oz/heaped 1 cup ricotta cheese; 500 g/1 lb 2 oz/4 cups fresh raspberries; 1 tsp rock salt crystals, to garnish (optional)

Preparation info

Serves:
4–6

Difficulty
Medium
Ready in
1 hr

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

This recipe is really a light, low-fat ice cream of sorts. I fell in love with the basil and rock salt combination when I first came across it in the Michelin-starred Fraîche. So haunt me then, I said, and have sought to graft it onto any and every vehicle I can. This sour raspberry custard carries it well.