2 c. lukewarm water
1 c. soft cooked rice
1/2 c. soy milk (Soyagen or Soyamel)
1/2 c. brown sugar
1/3 c. carob powder
1/4 c. oil
1 tbsp. vanilla
1/2 tsp. salt

Whiz all ingredients in blender. Freeze until semi-solid, whip until creamy. Freeze again until almost solid. Serve immediately. Yield approximately 5 cups.