Gelato di Riso, a creamy Florentine classic, combines the comforting richness of rice pudding with the smooth indulgence of gelato. Its velvety texture, studded with tender grains of rice, offers a delightful contrast that melts luxuriously on your tongue. Infused with hints of vanilla and a touch of citrus, this dessert is both nostalgic and refreshing, perfect for any occasion. With just 20 minutes of prep and 15 minutes of cooking, it’s surprisingly simple to create. After a 6-hour freeze, you’ll be rewarded with a treat that’s as elegant as it is satisfying.
This recipe brings a taste of Italy to your kitchen, offering a dessert that’s creamy yet light, sweet but not overpowering. The subtle warmth of vanilla and the bright zest of lemon elevate the dish, making it a crowd-pleaser for all ages. Whether you’re hosting a dinner party or simply treating yourself, Gelato di Riso is a timeless delight. Its smooth, cool texture and comforting flavors make it the perfect way to end any meal. Plus, its straightforward preparation means you can focus on enjoying the process and savoring every bite.
Ingredients for Gelato di Riso (Rice Gelato From Florence)

- ¼ cup (2oz/57g) arborio rice (soaked for 30 minutes)
- 2 cups (16floz/480ml) whole milk (for cooking the rice)
- 1 cup (8floz/240ml) whole milk (for the custard)
- ½ cup (4floz/120ml) heavy cream
- 1 teaspoon pure vanilla extract
- 3 large egg yolks (room temperature)
- ½ cup (4oz/115g) granulated sugar
Step-by-Step Instructions
- Soak the rice: Place the arborio rice in a bowl of cold water and let it soak for 30 minutes. Drain thoroughly.
- Cook the rice: In a medium saucepan, combine the drained rice and 2 cups of milk. Cover and cook over low heat, stirring occasionally to prevent burning, until the rice is very soft and starts to break down (about 30 minutes).
- Cool the rice: Transfer the cooked rice to a mixing bowl. Stir in the heavy cream and vanilla extract. Let the mixture cool to room temperature.
- Prepare the custard: In a small mixing bowl, whisk the egg yolks and sugar until smooth. In a small saucepan, heat the remaining 1 cup of milk over low heat until it simmers.
- Temper the eggs: Slowly pour the hot milk into the egg mixture, whisking constantly and adding it one small ladleful at a time.
- Thicken the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (2-3 minutes).
- Combine and strain: Immediately pour the custard through a sieve into the cooled rice mixture. Stir to combine.
- Chill: Cover the mixture and refrigerate for at least 2 hours, or until fully chilled.
- Churn: Churn the mixture in an ice cream maker according to the manufacturer’s instructions. (Note: It will churn quickly as it’s already thick.)
- Freeze: Transfer the gelato to an airtight container and freeze for at least 4 hours before serving. Store in the freezer for up to 6 weeks.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Gelato di Riso with a drizzle of warm caramel sauce or a sprinkle of toasted almond slivers for a delightful crunch. For a fruity twist, try a spoonful of fresh berry compote or a dusting of citrus zest. Chocolate lovers can’t go wrong with a generous swirl of melted dark chocolate or a handful of mini chocolate chips.
Serve It Right: Presentation Tips
Serve your Gelato di Riso in chilled bowls or elegant dessert glasses for a refreshing experience. Garnish with a sprig of mint or a light dusting of powdered sugar for a touch of sophistication. Pair it with a crisp biscotti or a slice of almond cake for a complete Florentine-inspired dessert.
Storage Secrets: Keeping It Fresh
Store your Gelato di Riso in an airtight container in the freezer for up to 6 weeks. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing. When ready to serve, let it sit at room temperature for 5-10 minutes for easier scooping.
Time-Saving Hacks for Busy Cooks
To save time, soak the rice overnight in the fridge instead of 30 minutes. You can also prepare the rice mixture a day ahead and refrigerate it until you’re ready to churn. If you’re in a hurry, skip the ice cream maker and freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency.
Common Questions Answered
Can I use a different type of rice? Arborio rice is ideal for its creamy texture, but short-grain sushi rice can work in a pinch. What if I don’t have an ice cream maker? No worries! Follow the freezer method mentioned above for a similar result. Is it possible to make it dairy-free? Yes, substitute the milk and cream with coconut milk for a rich, vegan-friendly version.

Gelato di Riso (Rice Gelato From Florence)
Ingredients
- ¼ cup arborio rice (2oz/57g)
- 2 cups whole milk (16floz/480ml) plus 1 cup (8floz/240ml)
- ½ cup heavy cream (4floz/120ml)
- 1 teaspoon pure vanilla extract
- 3 large egg yolks (room temperature)
- ½ cup granulated sugar (4oz/115g)
Instructions
- Soak the rice in cold water for 30 minutes.
- Drain the rice and place along with 2 cups of milk in a medium saucepan over low heat. Place a lid on the pot and cook, stirring occasionally to keep the bottom from burning, until the rice is very, very soft and starting to break down about 30 minutes.
- Transfer the rice to a mixing bowl, stir in the heavy cream and vanilla extract, and set aside to let cool.
- Once the rice is at room temperature, set a sieve over the bowl.
- In a small mixing bowl, whisk the egg yolks with the sugar.
- Heat the remaining 1 cup (8flox/240ml) of milk in a small saucepan over low heat until simmering, and then, whisking constantly and one small ladleful at a time, pour the hot milk into the eggs.
- Return the egg mixture to the pot and cook over low heat, stirring constantly, until thickened, roughly 2-3 minutes. Immediately pour the mixture through the sieve and onto the cooled rice mixture. Stir to combine.
- Cover and refrigerate for at least 2 hours, or until the mixture is fully chilled.
- Churn according to the directions in your ice cream maker, then transfer to an airtight container and freeze for at least 4 hours. (Note: it won’t need very long to churn as it will already be very thick.) Scoop and enjoy! Store in the freezer for up to 6 week.