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Recipe courtesy of JA ZENNOH



Serves: 8




  • 50g cooked JA Rice
  • 8 pieces crust for tartlet (5cm in diameter), available in supermarkets
  • 1 cup milk
  • 1 egg yolk
  • 20g coarse sugar
  • 10g flour
  • 1 tsp vanilla extract
  • Desired amount of Rum
  • 1 tbsp crushed parched almond
  • Whipped cream (½ cup fresh cream / ½ tbsp sugar)
  • Some fruits (optional)



  1. Stir rice and ½ cup milk over low heat.

  2. In a bowl, blend egg yolk and granulated sugar well then mix flour with a whisk. Pour warmed ½ cup milk, vanilla extract and rum, then mix quickly.

  3. Strain the mixture prepared in Step 2 and transfer it to a pot, then stir over low heat until thickened.

  4. When the mixture prepared in Step 3 is cooled, mix the ingredients prepared in Step 1 and almond.

  5. Meanwhile, beat fresh cream and sugar in a bowl to make whipping cream.

  6. Spoon rice cream into crusts. Decorate with whipped cream and fruits.