Riskrem Norwegian Rice Cream Recipes
TRADITIONAL NORWEGIAN RISENGRøT, RICE PORRIDGE
This white, creamy rice porridge is served throughout Norwegian homes during most of the year. Leftovers can be used for Riskrem, a traditional Norwegian Christmas dessert.
Provided by Terese at TheCountryBasket.com
Categories Breakfast or Lunch
Time 1h
Yield 5-6
Number Of Ingredients 6
Steps:
- Let rice and water simmer on medium low heat in a heavy pot, uncovered, until most of the water is absorbed. Stir occasionally. This will take approximately 10 minutes.
- Add a bit of milk (approximately ¼ or ⅓ of the total milk needed), continuing to add more over the next 45-50 minutes while simmering on low heat. Stir well every five minutes or so. (An alternative is to add all of the milk right away, then stirring almost constantly as you raise the heat a bit to let it come to a simmer. Then lower the heat again to keep at a simmer.)
- Add more milk whenever the porridge thickens as the milk absorbs until rice is nicely tender and porridge is thick and creamy.
- Add sugar, salt, and vanilla sugar; stir well and serve while hot. If vanilla sugar is not available, you may use vanilla extract; however, this brown liquid will change the color of the porridge and it will not be as white as it should be.
- If the porridge becomes too thick, add more milk to thin it.
- Serve in bowls and sprinkle with cinnamon and white sugar, and a dab of butter in the center. Serve red juice to drink with the meal.
- Leave leftovers in the refrigerator and thin with milk when reheating.
NORWEGIAN RICE PORRIDGE (RISGRøT)
My family adds raisins to this rice pudding, but they're not my favorite so I left them out. This recipe is a little bit sweeter than the traditional. Feel free to reduce the amount of sugar.
Provided by Haley
Time 1h5m
Number Of Ingredients 8
Steps:
- Bring water and rice to a simmer over medium-high heat. Cook for about 10 minutes, stirring, until most of the water is absorbed into the rice.
- Turn heat down to medium. Start adding milk to the rice, one cup at a time. After each cup is added, stir the rice and cook for 5 minutes or so, until most of the milk is absorbed into the rice. Continue with this process until all the milk is added. The rice is cooked low and slow - the whole process can take up to an hour. Once all the milk is added, stir in the sugar, vanilla extract, and salt.
- Serve rice warm with butter and cinnamon on top. The rice can also be served cold, with melted butter on top.
RISKREM (NORWEGIAN RICE CREAM)
Make and share this Riskrem (Norwegian Rice Cream) recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick - about 1 1/2 hours.
- Add sugar and almond extract. Chill.
- Add all almonds.
- Stir in whipped cream.
- ** A favorite at Christmas, the person who receives the whole almond receives a special gift (often a marzipan pig).
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- In a medium pot, bring rice, water, and salt to a boil. Lower heat and maintain a good simmer, uncovered, until the rice absorbs the water, stirring regularly so the rice doesn’t stick.
- Add the milk, sugar, vanilla seeds and pod, and cinnamon stick, and stir in. Continue to simmer, covered, and stirring regularly, until the milk is absorbed and rice is tender, about a half an hour or so, checking regularly and adding more milk as needed.
- Remove vanilla pod and cinnamon stick. Taste and add additional sugar if desired. Transfer porridge to a serving dish or to four bowls, tucking a single whole almond somewhere inside one of the servings. Sprinkle with additional sugar and ground cinnamon and top with a pat of cold butter.
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- In a heavy medium saucepan, combine milk, rice, and salt. Bring just to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender, stirring occasionally. Remove from heat. Stir in sugar and almond extract. Transfer to a medium bowl and cover; cool to room temperature. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours (mixture will thicken as it chills).
- To serve, stir almonds into rice mixture. Whip the cream just to soft peaks and fold in. Spoon into dessert dishes. Makes 4 to 6 servings.
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- Bring water and a pinch of salt to a boil in a heavy-bottomed medium-sized pot. Once boiling, add the rice. Keep the rice simmering while constantly stirring, preventing the rice from sticking (this is why a heavy-bottomed pot is good), cooking the rice until the water is almost evaporating.
- In a small pot, add the sugar and water and heat up until sugar is dissolved. Add the berries to a high-speed blender along with the sugar-water (syrup) and blend until smooth. Refrigerate until ready to use.
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- Preheat oven to 350°. In a 3- to 4-quart nonstick pan, simmer milk, rice, 1/2 cup sugar, and the salt, stirring often, until rice is tender to bite and mixture has thickened, about 30 minutes. Add almond extract. Pour into a large bowl and let cool to lukewarm, stirring occasionally, 15 to 20 minutes.
- Meanwhile, bake almonds in a 9-inch pie pan until golden under skins (break one to check), about 10 minutes. Reserve one almond (see note above); chop remaining.
- In a blender, whirl raspberries until smooth. Push purée through a fine wire strainer set over a bowl; discard seeds. Sweeten purée with sugar to taste (1 to 2 tablespoons).
- In a bowl, with a mixer on high speed, whip cream until soft peaks form. Fold whipped cream, the one whole almond, and the chopped almonds into cool rice mixture just until blended. Spoon into eight bowls.
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