A really easy way to make this Mash the rice roughly until it gets sticky. It should be rather like ohagi (a traditional Japanese sweet). If you mash up the grains a lot it the ice cream will have a thick, gluey finish. Add the sugar and mix well.

Add the milk and mix it in. Cover with plastic wrap and microwave (bring to a boil). Let it cool down, then microwave again (In other words, cook the rice until it's very soft).

Here I use 70 g of rice, 200 g low fat milk, and 5 tablespoons sugar.

This version is made by adding 2 egg yolks to the Step 4 version (don't overcook this one).

This version is made with 70 g rice, 200 ml milk, 5 tablespoons sugar, and 1 tablespoon kinako.

This one has 70 g rice, 200 ml milk, 5 tablespoons milk and 1 tablespoon of ground black sesame seeds. I recommend this one highly!

This version has 60 g rice, 60 g tsubuan (sweet chunky bean paste), 200 g milk and 20 g sugar. It's topped with kinako.

This version has 40 g rice, 25 g sugar, 50 g coconut milk + 50 g low fat milk. Salt really works in this.

This one has 70 g rice, 200 g milk, 50 g dark brown sugar, and 1 tablespoon honey.