Born from a kitchen accident. Now it’s your new summer favorite. Half rice pudding, half frozen yogurt. All good.
冰品「手冻炒酸奶」
这是一道因失败而诞生的即兴甜品。原本是想做大米冰淇淋，结果把牛奶米糊狠狠冻硬冻成了冰砖……然后灵光一现，又在冰坨上炒酸奶，效果不意外地够好吃，过程也有趣。
【材料】
牛奶约 250毫升
熟米饭 1小碗（100 克左右）
玉米淀粉约 1.5 小勺
白糖 根据口味
原味酸奶 2～3 大勺
可选的口味：新鲜或冷冻浆果、香蕉（切片）、蜂蜜、抹茶粉
【做法】
在搅拌器里加入熟米饭和牛奶，日一声打成糊糊。没有搅拌器的话，放入研磨碗，用研磨棒（擀面杖）捣成糊糊。
将牛奶米糊倒入小锅，开小火慢慢加热，保持搅拌，避免开锅和糊锅，加入糖后继续边煮边搅拌，至少煮5分钟后加入玉米淀粉，使混合物变为浓稠糊状。
把煮好的牛奶米糊倒入保鲜盒，放凉放入冷冻室，冷冻至少10小时保证完全冻结。
食用前取出冰坨，直接在冰面上舀入几勺酸奶（以及浆果之类），用勺子反复推刮、切拌、抹开。保鲜盒里的冰坨会让酸奶在冰面上部分凝固，形成特别的绵密质地。
加上新鲜水果或蜂蜜即可享用。
【备注】
我用的米饭是剩米饭，如果专门做大米味牛奶冰激凌，从一开始就可以用生米倒入牛奶并一起煮熟。
煮牛奶米糊时，加糖后开大火力继续熬煮并搅拌的话，可能会得到焦糖风味，但容易失手煮糊。
如果有冰激凌机可以边冻结保持搅拌的话有望做成gelato，但我既没有机器，也懒得手搅，于是冻成大冰坨！
有刨冰机可以把冰坨做成大米牛奶刨冰，但我也没有。
酸奶建议使用无糖也无代糖款，想要甜味可自行加糖或蜂蜜。
Frozen Yogurt on Rice Milk Ice – A Happy Accident Dessert
This sweet treat was born from a kitchen mishap: I was trying to make rice milk ice cream, but ended up freezing the rice pudding solid. Then, I had an idea—why not “stir-fry” yogurt right on top of the frozen block? It worked beautifully.
Ingredients • 250 ml milk • 1 small bowl cooked white rice (about 100 g) • 1.5 tsp cornstarch • Sugar, to taste • 2–3 tbsp plain yogurt (unsweetened) • Optional toppings: fresh or frozen berries, banana slices, honey, matcha powder
Instructions
Combine milk and rice in a blender and blend until smooth. (If you don’t have a blender, you can mash them by hand using a grinding bowl or pestle.)
Pour the rice-milk mixture into a small saucepan. Heat gently while stirring constantly. Add sugar to taste. After 5 minutes, stir with the cornstarch and continue stirring over low heat until the mixture thickens into a pudding-like texture.
Pour the thickened rice pudding into a freezer-safe container. Let it cool, then freeze for at least 10 hours until completely solid.
To serve, take out the frozen block and spoon plain yogurt directly onto the surface. Use a spoon to mix, smear, and “scrape” the yogurt into the icy surface—it will start to partially freeze and turn creamy.
Top with fruit or honey if you like, and enjoy!
Notes
• I used leftover rice, but you can also cook raw rice directly in milk if you want a richer flavor from the start.
• For a caramel note, you can cook the mixture a bit longer after adding sugar—but watch carefully to avoid burning.
• If you own an ice cream machine, this could be turned into a rice gelato. I didn’t have one, and I didn’t feel like stirring by hand, so I went with the block!
• You could also shave the frozen block into a rice-flavored snow ice—if you have a shaved ice machine.
• Plain yogurt without sugar or sweeteners works best here; add honey or sugar if you prefer a sweeter taste.
English Version｜Cold-Scraped Yogurt on Frozen Rice Cream
A dessert born from a happy failure. This was meant to be rice ice cream, but turned into a thick milk-rice paste frozen into a solid brick. Inspired by the texture, yogurt was spread over the icy surface and stirred manually with a spoon—creating a playful, refreshing version of “hand-fried frozen yogurt.” It’s light, simple, and strangely satisfying.
[Ingredients] (serves 1–2)
250 ml milk
About 100 g of cooked rice (roughly half a bowl)
1.5 teaspoons of cornstarch
2–3 tablespoons of plain yogurt
Fresh fruit (optional, berries or banana recommended)
[Steps]
In a small saucepan, combine the milk, cooked rice, and cornstarch. Heat gently while stirring, until the rice softens further and the mixture thickens into a sticky paste.
Pour the thickened mixture into a small freezer-safe container. Let cool, cover, and freeze for at least 4 hours until solid.
When ready to serve, remove the frozen brick. Without thawing, spread a few spoonfuls of plain yogurt over the icy surface. Using a spoon, gently scrape and mix—just like making cold “stir-fried” yogurt. The yogurt will partially freeze, creating a soft, chewy texture.
Top with fresh fruit or a drizzle of honey, and enjoy immediately.
[Notes]
Unsweetened yogurt gives the cleanest taste; sweeten as desired with honey or powdered sugar.
You can also use blended raw rice and milk instead of cooked rice if a smoother base is preferred.
For a different texture, try shaving the frozen brick into flakes before adding yogurt.
Ideal for quiet afternoons, late nights, or as a cool-down after a creative sprint.