Riskrem (Rice Cream) is a traditional Norwegian recipe for a classic creamy rice pudding dessert made in a bain-marie (double boiler). The full recipe is presented here and I hope you enjoy this classic Norwegian dish of: Riskrem.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Riskrem (Rice Cream): Classic Norwegian for a creamy rice pudding dessert made in a bain-marie (double boiler), shown served topped with fruit and grated cinnamon.
Combine the rice, salt and milk in the top of a bain-marie (double boiler) and cook until the rice is soft and the mixture has thickened (about 90 minutes). Add the sugar and almond extract then take off the heat, pour into a bowl and allow to cool to room temperature.
Place in the refrigerator to chill for 2 hours then add the chopped almonds and stir-in the whipped cream. Served chilled, topped with the whole almond and accompanied by a red fruit sauce or compote (lingonberry sauce is traditional but cranberry sauce, raspberry or strawberry also work well).
)
