Ice Rice Recipe 冰飯 🧊🍚🥶

Ice rice is a refreshing and healthy summer dessert from Fuzhou. If you like mango sticky rice or shave ice you will love this combo of textures.

Makes 2 servings:

1/4 cup (50g) sugar

1/4 cup (60mL) water

1 cup (240mL) boiling water

1 Tbsp (3g) black tea leaves

1/4 (50mL) cup evaporated milk

1/2 cup (75g) cooked sticky rice

2 cups (400g) ice cubes

toppings of choice (most common - melon, peanuts, grass jelly, dried fruit, taro balls; I used watermelon, almonds, taro balls, and nata de coco)

milk tea (optional)

1. Combine the sugar and water in a saucepan over medium heat until fully dissolved. Set aside until cool, this is your simple syrup.

2. To make the milk tea, steep the black tea leaves in 1 cup of boiling water for 5 minutes then strain and combine with the evaporated milk.

3. For the ice, add the ice cubes to a high-power blender without any liquid and blend on high speed while tamping down repeatedly until it becomes a fine powder, about 45 seconds.

4. To assemble, layer 2 bowls each with half of the sticky rice followed by a half of the ice. Drizzle generously with simple syrup then add your desired toppings. Finish by pouring over the milk tea, adding more simple syrup to taste, and eat immediately.

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