food of norway - riskrem / rice cream dessert recipe December 25 2012, 0 Comments

Riskrem med bringebær saus (Rice cream with raspberry sauce)
by Becky Gjendem

Ingredients
leftover rice porridge (see recipe for Risengrynsgrøt / Rice porridge)
1 cup whipping cream
1 tablespoon vanilla sugar (or 1 tablespoon gran. sugar + 1/4 teaspoon vanilla extract)
 
Whip the cream and sugar.

Then mix into the porridge. 


Serve with raspberry sauce.
 
Bringebær saus (Raspberry sauce)
 
Ingredients
1 cup raspberry concentrate
1 1/2 cup water
2 tablespoons cornstarch
1 teaspoon sugar


 
Mix the raspberry concentrate, water and cornstarch in a pan. Cook over medium heat until it boils and thickens slightly, stirring constantly. Remove from heat. Sprinkle sugar on top to avoid a skin from forming. Let cool and then keep in the refrigerator.

 


PHOTO COURTESY OF RIGMOR BYTTINGSVIK