Rice Cream

Recipe courtesy of Chef Bren Ankrum – Culinary Editor

This product is an excellent, healthy and nutritious alternative for thickening creamy soups or other dishes in lieu of Heavy Cream or Half and Half. I was introduced to the thickener while attending a conference at the Culinary Institute of America, Greystone Campus during a seminar, Healthy Kitchens Healthy Lives, conducted by the Harvard School of Public Health and the CIA. I adapted it by using homemade vegetable stock made of vegetable remnants left over and saved from preparing fresh vegetables from our Container Garden (See picture near bottom of article) in lieu of water or commercially produced stock.

Equipment/ utensils required:

Blender or food processor, stainless steel stirring utensil, measuring spoons, liquid measuring cup, sealed storage container for refrigerator.


1. 1 cup brown rice

2. 2 1/2 cups vegetable stock unsalted

3. Water as needed


1.       Start your brown rice with a ration of vegetable stock to rice as per liquid requirements on the package of rice. (Usually about 2 ½ cups liquid to 1 cup rice). Bring to a boil and simmer (minimum heat setting) covered about 45 minutes.

2.       When the rice is done add it to a blender plus two cups of stock and puree until smooth. This mixture should end up creamy and smooth. Add water or stock if the puree is too thick or bogs down the blender. You have now “rice cream”

Container of Ruby, Yellow, and White Chard


Makes about 10 portions of thickener for a portion of soup that will serve 2 to 4 depending on additional ingredients. (See Red Bean and Rice Pureed Soup for example)


Nutritional Information: 1 Cup of stock: Calories = 86, fat = .7 g, Cholesterol = 0 mg, Sodium = 35 mg, Carbohydrates = .7 g, Protein = 2

Categories: Beans, Rice, Pilafs, Culinary, Grains & Nuts, Nuts & Grains, Recipes, Uncategorized


Subscribe to our RSS feed and social profiles to receive updates.


  1. Chicken, Green Chiles, and Garden Vegetables Stew | Nutrition Health Net - June 28, 2011

    […] 8 oz. rice cream […]

  2. I Don’t Have Time to Cook! – Mother Batches to the Rescue | Nutrition Health Net - August 2, 2011

    […] It takes very little extra time to make a mother batch of veggie stock, chicken stock, fish stock, rice cream, red sauce, or other food items than it would to make just one or two servings for the meal, plus […]

  3. Vegetable Soup Another Mother Batch | Nutrition Health Net - September 21, 2011

    […] you want a thicker version add rice cream as you reheat, you may choose to run this one through the food processor for more of a pureed hot […]

  4. Southwestern Roasted Chilies and Roasted Corn Chowder | Nutrition Health Net - October 2, 2011

    […] ½ cup rice cream […]

  5. | Nutrition Health Net - October 18, 2011

    […] cup milk or heavy cream (may substitute rice cream instead of the […]

  6. Roasted Red Pepper, Sundried Tomato, Chipotle Bisque | Nutrition Health Net - November 16, 2011

    […] 1 pint heavy cream or “rice cream” […]

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 42 other followers

%d bloggers like this: