Procedure
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Infuse the oil:
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Place baby oil in a sterile double boiler over very low heat (about 50 °C).
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Add crushed cloves and steep for 20 minutes, allowing the oil to turn a light amber.
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Strain to remove clove pieces and let the infused oil cool slightly.
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Make a rice slurry:
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Mix rice powder with 1 tbsp warm distilled water until smooth.
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This pre-hydrates the starches and prevents graininess in your final cream.
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Form the emulsion:
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Slowly drizzle the warm clove-infused oil into the rice slurry while whisking continuously.
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Keep whisking until the mixture thickens to a pudding-like texture.
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Cool-down phase:
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When the emulsion drops below 40 °C (warm but not hot), fold in aloe vera gel, honey, vitamin E oil, almond oil, rose water, and turmeric if using.
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Stir until completely homogeneous.
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Package:
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Spoon the cream into a sanitised 50 g amber glass jar.
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Label with the date and store in the refrigerator for up to two months.
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