Step 1

In a large pot, toast the rice over medium heat until golden and nutty smelling, about 5 minutes. Remove from the heat and allow to cool briefly for a few minutes, just so the pot isn’t too hot when you add the cream. Add the cream to the pot, return it to medium-low heat and heat until it’s hot and begins to steam (don't let it boil). Strain the cream from the rice and allow the mixture to cool in the fridge.

Step 2

Once the cream is cold, whip it in a mixer with the vanilla, cinnamon and salt until stiff peaks form. Fold the condensed milk into the whipped cream. Pour into a loaf pan and freeze for at least 3 hours and up to overnight.

Step 3

Once frozen, scoop some of the ice cream into a glass and pour orange soda halfway up the glass, then fill the rest of the way with seltzer water.