Riskrem med Rød SausRice Cream with Raspberry Sauce
This beloved Norwegian dessert combines cooled rice porridge with whipped cream for a light, creamy texture. It is traditionally served cold with a bright raspberry sauce spooned over the top.
Prep
20m
Cook
40m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice Porridge
- 200gWhite Rice
- 600mlWater
- 1lWhole Milk
- 4gSalt
- 40gWhite Sugar
- 5mlVanilla Extract
Rice Cream
- 300mlHeavy Cream (well chilled)
Sauce
- 200gRaspberry Jam
- 30mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a simmer and add the white rice.
- 02
When the water is nearly absorbed, pour in the whole milk and add the salt.
- 03
Cook very gently, stirring often, until the white rice is fully tender and the porridge is thick and creamy.
- 04
Stir in the white sugar and vanilla extract, then cool the porridge completely.
- 05
Whip the heavy cream until softly firm and fold it gently into the cold rice porridge.
- 06
Warm the raspberry jam with the water until smooth and spoonable.
- 07
Serve the rice cream chilled with the raspberry sauce over the top.
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