Norwegian Rice Cream
At Christmas, rice porridge is a big deal all over Scandinavia. We eat warm rice porridge on December 23rd with ground cinnamon, sugar, and a little butter on top.
The Leftover rice porridge is served as a dessert on Christmas Eve, which is called "riskrem in Norwegian" meaning "Rice Cream"
For the Norwegian Rice Cream, I whip up whip cream, which is lightly sweetened and flavored with vanilla bean, to make a fluffy rice cream; it is served with raspberry sauce on top.
I use a fresh vanilla bean for the rice porridge to get a lovely vanilla flavor; the rice porridge is lightly sweetened and is so delious.
For the Rice Cream, I use vanilla bean paste; the vanilla bean paste gives you a well-worth-vanilla explosion with each spoonful of this creamy dessert.
I bake the rice porridge in the oven, most Scandic people make it on the stovetop, but I prefer doing it this way to make sure it does not burn in the bottom.
One recipe of Rice Porridge makes 2000 grams; For the rice cream, you need 1000 grams.
If you only want to serve one of the two, reduce the recipe of the rice porridge by half to make the Norwegian Rice Cream. I do, however, think you will regret not making all of the rice porridge as it is so delious to enjoy, Especially during the winter months/holiday season.
With love from Norway
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Norwegian Rice Porridge
- 1600 gram whole milk
- 400 gram heavy cream
- 1 vanilla bean or two teaspoons vanilla bean paste
- 100 gram white sugar
- 800 gram boiled water
- 1/2 teaspoon salt
- 300 gram porridge rice such as Arborio
Norwegian Rice Cream
- 1000 grams Norwegian Rice Porridge, cold straight from the fridge
- 500 grams heavy cream, cold
- 100 grams sugar, more or less
- Two teaspoon vanilla bean paste or 1 one vanilla bean
Fresh Raspberry curd & Jam
- 750 gram fresh raspberries or frozen *note
- 50 to 100 gram white sugar
- Finely grated zest from two lemons
- 50 to 100 grams freshly squeezed lemon juice
- 25 grams cornstarch + 3 tablespoons water
- 250 to 300 grams of fresh or frozen raspberries ( extra to make raspberry jam)
One recipe of Rice Porridge makes 2000 grams; for the rice cream, you need 1000 grams.
If you only want to serve one of the two, reduce the recipe of the rice porridge by half to make the Norwegian Rice Cream. I do, however, think you will regret not making all of the rice porridge as it is so delious to enjoy, Especially during the holiday season.
Norwegian Rice Porridge
- Preheat your oven to 130C°/266F°
- Pour 1600 grams of whole milk and 400 grams of heavy cream into a large saucepan. With a paring knife, cut the vanilla bean lengthwise in half, then scrape out the seeds and add the seeds and pod to the saucepan as well.
- Heat the milk, cream, and vanilla bean over low-medium heat, until warm. Give it a quick whisk.
- Next, make porridge rice. In a heavy-bottomed pot, add 800 grams of boiled water and 300 grams of porridge rice, stir and cook over medium-low heat until most of the water has been absorbed by the rice. Add 1/2 teaspoon of salt when the rice has cooked through. It is important that you stir at times; it takes about 5-7 minutes.
- When the rice is almost done, make sure the milk-cream-vanilla mixture is still warm.
- Then carefully pour the warm milk and cream mixture ( the vanilla bean as well) into the rice pot, stir, and set over medium-low heat for 2 minutes.
- Then place the lock on top of the pot and place it in the middle of the oven at 130C°/266F° for about 1 1/2 to 2 hours. Stir every 30 minutes; you need to stir in the pot to make sure it cooks evenly.
- The consistency of the rice porridge should be creamy and thick, but not too thick as it thickens more as it cools. Mine was done at 90 minutes.
- Remove from the oven; carefully remove the warm vanilla bean pod from the rice porridge, cool slightly, then squeeze out any goodness that has clung to it and add it to the rice porridge.
- Serve Norwegian Rice immediately while still warm with a piece of butter on top and a sprinkling of ground cinnamon and sugar.
- To make the Norwegian rice cream, Reserve 1000 grams of rice porridge in an airtight container in the refrigerator until very cold.
Norwegian Rice Cream
- In the bowl of a stand mixer with the whisk attachment or with a hand mixer, whip 500 grams of very cold heavy cream, 100 grams powdered sugar, and 2 teaspoons of vanilla bean paste on medium speed until firm peak and is thick. This step takes about 1 to 2 minutes.
- Remove the chilled rice pudding from the fridge; gently fold 1000 grams of cold rice porridge into the whipped cream.
- Serve immediately, or cover the bowl and place in the fridge until ready to serve.
- Serve the Norwegian Rice Cream with Fresh Raspberry Jam on top, or enjoy it plain.
