Norwegian Riskrem: A Christmas Tradition
Norwegian-style riskrem (rice cream) is rich, luscious and absolutely delicious. Made from rice porridge, this riskrem is easy to make with an instant pot and perfect to enjoy during a chilly December holiday season.
Ingredients
Risgrot (Rice Porridge)
- 1 ½ cups white rice arborio or Japanese rice, medium-short grain
- 3 cups water
- 5 cups whole milk
- 2 Tablespoons granulated sugar
- 1 ½ teaspoons salt
- 1 teaspoon vanilla extract reserved
Riskrem (Norwegian Rice Cream)
- 4 cups leftover rice porridge chilled
- 2-4 Tablespoons whole milk as needed
- 2 cups heavy whipping cream
- 6 Tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup slivered almonds if desired
- 1 blanched almond for Christmas Eve game
- 1/2-1 cup red fruit sauce (jam/coulis) raspberry, strawberry or cherry work well
Instructions
Risgrot (Rice Porridge)
- To an Instant Pot, or other electric pressure cooker, add the white rice and water. Turn the instant pot on sauté mode and boil the rice with the lid off for about 10 minutes. Stir frequently so the rice doesn't stick to the bottom of the pot. After about 10 minutes, most of the water will be absorbed by the rice.
- Add the milk and stir. Let the mixture come to a boil again, stirring to prevent sticking to the bottom of the pot.
- Once the milk/rice mixture comes to a boil, turn sauté mode off. Continue stirring until the mixture stops boiling and then add the sugar, salt and vanilla. Stir to combine.
- Cover the mixture with the instant pot lid and set to "warm" setting. Let it sit for 1 hour.
- After 1 hour, take the lid off. Scoop 4 cups of porridge into an airtight container and stick it in the refrigerator to save for making the riskrem. Use within 2-3 days.
- The extra porridge can be topped with cinnamon, cardamom, butter, berries, extra sugar (if desired). We love eating this for breakfast or as a snack in the days leading up to Christmas Eve.
Riskrem (Norwegian Rice Cream)
- Take the 4 cups of leftover porridge out of the refrigerator. Add a few Tablespoons of whole milk to the rice porridge and mix together until you get a thick and creamy mixture.
- Pour 2 cups of heavy whipping cream into the cold bowl of a mixer. Add 6 Tablespoons of sugar, vanilla extract, almond extract and salt to the whipping cream. Whip the cream by whisking on high speed until medium to stiff peaks form, about 1 minute.
- Mix the freshly whipped cream into the porridge/milk mixture until you have a bowl full of riskrem. Add slivered almonds if desired.
- Blanche an almond by pouring boiling water over it, letting it sit for 1 minute, then moving the almond to cold water and removing the skin.
- Portion the riskrem into cups and hide a blanched almond in one of the cups. While you eat dessert, try to guess who has the blanched almond (they have to keep it in their mouth). The person who guesses correctly (or successfully keeps it hidden with noone guessing) gets a prize. Serve berry sauce (or jam) on the side. Enjoy!
Tried this recipe?Let us know how it was!