Dolce: Riso Tostato con Polvere di Riso Tostato, Gelato agli Agrumi, Riso Soffiato e Tegola al Riso Soffiato

Riso Tostato con Polvere di Riso Tostato, Gelato agli Agrumi, Riso Soffiato e Tegola al Riso Soffiato is a contemporary Italian-inspired dessert that transforms humble rice into a study of texture and contrast. The dish features toasted rice as its central motif, presented in multiple forms: a base of toasted rice, a dusting of toasted rice powder, a crisp rice wafer (tegola), and puffed rice for airy crunch. These elements are balanced by a bright citrus gelato, whose acidity cuts through the nutty, caramelized notes of the rice.

A standout version is served at Ima in Rennes, France, where the dish exemplifies the restaurant’s philosophy of elevating simple ingredients through technique. The key to a great execution lies in achieving deep, even toasting of the rice without bitterness, and ensuring the tegola is shatteringly thin and crisp. The gelato must be intensely flavored with citrus—often using a blend of lemon, orange, or yuzu—to provide a clean, refreshing counterpoint to the warm, savory-sweet rice components.

Regional variations might incorporate local citrus varieties or add spices like cardamom or star anise to the rice toasting process. Some chefs substitute the gelato with a citrus sorbet for a lighter finish, or add a drizzle of olive oil and sea salt to enhance the savory dimension. The dish is a modern interpretation of classic Italian rice desserts, reimagined with a focus on textural contrast and ingredient purity.