Can I make this recipe ahead of time?
Yes, the rice pudding can be made up to 2 days in advance and stored in the refrigerator. Prepare the raspberry sauce a day ahead as well. Fold in the whipped cream just before serving.
DESSERT
Creamy Norwegian Rice Pudding with Raspberry Sauce (Riskrem)
Riskrem is a beloved Norwegian dessert, traditionally served during holidays. This creamy rice pudding, made with vanilla and whipped cream, is perfectly balanced by a vibrant, tangy raspberry sauce.
HOW TO MAKE IT
Let's cook.
01
Rinse 1 cup of short-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes, or until the water is absorbed.
02
Add 4 cups of whole milk, 1/4 cup of granulated sugar, and 1 pinch of salt to the saucepan with the rice. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Reduce heat to low, cover, and cook for 30-35 minutes, stirring every 5-7 minutes, until the rice is tender and the mixture is thick and creamy. Remove from heat and stir in 1/2 teaspoon of vanilla extract. Let cool completely, then refrigerate for at least 2 hours, or until thoroughly chilled.
03
While the rice pudding chills, prepare the raspberry sauce. In a small saucepan, combine 2 cups of frozen raspberries, 1/4 cup of granulated sugar, and 1 tablespoon of water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly.
04
Remove the raspberry sauce from heat and press it through a fine-mesh sieve into a clean bowl to remove seeds. Discard the seeds and set the smooth raspberry sauce aside to cool.
05
Once the rice pudding is thoroughly chilled, whip 1 cup of heavy cream in a separate bowl until soft peaks form.
06
Gently fold the whipped cream into the chilled rice pudding until just combined. Be careful not to overmix, as this can deflate the cream.
07
Spoon the creamy Norwegian rice pudding into individual serving bowls. Drizzle generously with the prepared raspberry sauce and serve immediately.
About This Recipe
Riskrem is a beloved Norwegian dessert, traditionally served during holidays. This creamy rice pudding, made with vanilla and whipped cream, is perfectly balanced by a vibrant, tangy raspberry sauce.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, add a split vanilla bean to the rice while it cooks, removing it before chilling. If you prefer a thicker sauce, you can simmer it for a few extra minutes or add 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water to the simmering sauce.
Easy Substitutions
You can use almond milk or oat milk for a dairy-free version, though the texture may be slightly different. Fresh raspberries can be used for the sauce, adjusting sugar to taste. Other berries like strawberries or blueberries can also be used for the sauce.
Storage & Reheating
Store leftover rice pudding and raspberry sauce separately in airtight containers in the refrigerator for up to 3 days. The pudding may thicken further upon standing; stir in a splash of milk or cream before serving if desired. The raspberry sauce can be gently reheated if preferred.
Serving Suggestions
Serve individual portions in elegant glass bowls, topped with a fresh raspberry and a mint sprig. Offer small bowls of extra raspberry sauce on the side for those who prefer more. A sprinkle of chopped toasted almonds or a dusting of powdered sugar can also enhance the presentation.
Common Mistakes
Not chilling the rice pudding completely before adding whipped cream will result in a runny, less airy dessert. Overcooking the rice can make it mushy; ensure it's tender but still has a slight bite. Not stirring the rice frequently enough during cooking can lead to it sticking to the bottom of the pan and burning. Using long-grain rice instead of short-grain will yield a less creamy texture.
Frequently Asked Questions
What kind of rice is best for Riskrem?
Short-grain rice, such as Arborio, sushi rice, or even a dedicated pudding rice, is ideal. Its higher starch content creates the desired creamy texture.
Can I use frozen berries other than raspberries for the sauce?
Absolutely! Strawberries, blueberries, or a mixed berry blend would also make a delicious sauce for this pudding.
MORE TO KNOW
The key to a truly creamy Riskrem is using short-grain rice, which releases more starch and creates a richer texture. Allowing the pudding to cool completely and chill thoroughly before folding in the whipped cream is crucial. This ensures the cream maintains its volume and the pudding achieves its characteristic light, airy consistency. If the pudding is still warm, the whipped cream will melt and make the dessert runny. For an authentic Norwegian touch, some recipes include a single whole almond in the pudding; whoever finds it is said to have good luck for the year!
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