Riskrem

Riskrem (rice cream) is a Norwegian Christmas dessert. It’s rich, and ever so delicious.

It’s an almond-flavoured rice pudding, with whipped-cream folded in. Serve it with a berry sauce, and try not to eat the whole thing in one sitting.

Ingredients

  • 3/4 cup arborio rice
  • 1/2 teaspoon salt
  • 4 cups milk
  • 2 tablespoons honey
  • 1 teaspoon almond extract
  • About 2 cups whipped cream (whip first, then measure). Use more, or less. Whatever.
  • 1/2 cup almonds, chopped
  • 1 whole almond, peeled
  • red fruit sauce for topping (see below)

Directions

  1. In the top of a double boiler, cook the rice, salt, and milk together. It usually takes 60 to 90 minutes for the rice to soften and for the mixture to thicken.
  2. Add honey and almond extract. Maye let the mixture cool off a bit.
  3. Mix in the chopped almonds and the one whole almond. (Sample at this point and note that you have a scrumptious rice pudding. Yum!)
  4. Stir in the whipped cream. (Now you’ve got a decadent dessert. Double yum.)
  5. Drizzle each serving with some red fruit sauce (See below.)

If you like, you can make the rice pudding, then refrigerate for a day or so before adding the whipped cream. If you do this you’ll want to re-heat the rice pudding enough for it to soften. Then you mix in the whipped cream – and almonds, if you haven’t already added them.

The person who receives the whole almond receives a little gift, traditionally a marzepan pig. (We skip the marzepan, since it’s high in sugar.) If you’re shopping for a marzipan pig, try your local European deli. Or find a recipe online and make your own!

This recipe is supposed to serve 8 people, but that all depends on how piggy you are.

Berry sauce for Riskrem

Ingredients

  • Berries. About 2 packages (10 ounces / 283 g) of frozen berries. Raspberries, strawberries, or one of each! I like to add blackberries, too. (Lingonberries are probably the more traditional choice, but who has access to those? Not me.)

Directions

  1. Put berries into a saucepan.
  2. Gently heat. Squish berries with a potato masher or some such.
  3. Modify as desired. I just melt the berries into a sauce and call it done, but some people add sweetener, alcohol, or boil the sauce for a while to thicken it.