Ingredients
Rice porridge
- 200 gshort-grain rice
- 200 mlwater
- 1 litrewhole milk
- a pinch of salt
To fold in
- 500 mldouble cream, very cold
- 80 gsugar
- 1 tspvanilla
The whole almond
- 1blanched almond, hidden
Rødsaus, red sauce
- 500 graspberries or strawberries, or a mix
- 100 gsugar
- 2 tbspcornflour
- 200 mlwater
To serve
- a marzipan pig, for the winner
Directions
- Make the risgrøt first, and ideally the day before or in the morning. Boil the rice in the water for 2 minutes, then add the milk and salt. Starting in water stops the milk catching in the first minutes, which is the Nordic method.
- Simmer very gently, uncovered, for 45 minutes to an hour, stirring often. Stir it regularly and scrape the base, because rice and milk catch and scorch faster than almost anything. Use a heavy pan and the lowest heat you can manage. Cook it until the rice is completely soft and the porridge is thick.
- Cook the grain fully soft, because it will not soften any further once it is cold. Eat some of it hot for lunch with butter, cinnamon sugar and a splash of red cordial, which is the tradition, and keep the rest.
- Chill it at least four hours, or overnight. Loosen the cold porridge with a spoon, because it sets very firm in the fridge. Stir a splash of milk through it if it is too stiff to fold. Whip the very cold cream with the sugar and vanilla to soft peaks.
- Whip it to soft peaks only, because over-whipped cream folds in as lumps and makes the dessert grainy. Now fold the cream into the cold porridge in three additions. Fold gently and stop the moment it comes together. The lightness is the whole difference between riskrem and cold rice pudding.
- Chill for at least two hours before serving. Slake the cornflour in the remaining cold water and stir it in, then boil for a minute until it thickens and turns glossy.
- Serve the riskrem cold in bowls with the red sauce poured over generously. Everyone keeps eating until someone produces the almond, which is precisely the design of the tradition.
Technique
- Risgrøt eaten hot at lunchtime and riskrem in the evening is the standard Christmas Eve pattern.
- The marzipan pig is the traditional prize and is sold everywhere in December.
- It keeps two days refrigerated, though the cream slackens.
Substitutions
- Ready-made risgrøt, sold in Norwegian shops.
- Frozen berries for the sauce, which work perfectly well.
Variations
- Risalamande, the Danish version with almonds and cherry sauce.
- With a mixed berry sauce.
- With chopped almonds folded through, which some households do.
History
Made from leftover Christmas Eve rice porridge; an almond hidden in the bowl wins the finder a marzipan pig.
Frequently asked questions
What is Riskrem?
Riskrem is a dessert from Norway: cold rice pudding folded with whipped cream, served with red berry sauce. Made from leftover Christmas Eve rice porridge; an almond hidden in the bowl wins the finder a marzipan pig.
How long does Riskrem take to make?
Riskrem takes 15 min plus 4 hr chilling of preparation and 1 hr of cooking. The recipe makes 8 servings. It is rated easy to make.
What can I substitute in Riskrem?
Yes, within limits. Ready-made risgrøt, sold in Norwegian shops. Frozen berries for the sauce, which work perfectly well.
What is the most important thing to get right in Riskrem?
Whip it to soft peaks only, because over-whipped cream folds in as lumps and makes the dessert grainy. Now fold the cream into the cold porridge in three additions. Fold gently and stop the moment it comes together. The lightness is the whole difference between riskrem and cold rice pudding.
