I’m guilty of having overlooked rice pudding for many years as a genuinely excellent source of sweetness, but really, what’s not to love? For being beyond fickle when it comes to settling on a texture for my dessert, I ought to be all over rice pudding for it’s lush and creamy custard studded with chewy, toothsome bits of rice. Sadly, not until about a month ago. I made a coconut rice pudding with arborio (risotto) rice and couldn’t keep my spoon away. It’s only natural that now I would take it a step further and take rice pudding to the ice cream maker. Brace yourselves!