Norwegian Desserts: Creamy Riskrem with Raspberry Sauce

Riskrem is a beloved Norwegian dessert of chilled rice porridge folded with sweetened whipped cream, usually served with a bright red berry sauce. This version cooks the porridge from scratch and pairs it with raspberry sauce, balancing the rich, mild cream with a little tartness.

Ingredients

3/4 cup (150 g) short-grain pudding rice or Norwegian grøtris
1 cup (240 ml) water
5 cups (1.2 L) whole milk
1/4 teaspoon (1.5 g) fine salt
1 1/2 cups (360 ml) cold heavy cream
1/3 cup (65 g) granulated sugar, divided
2 teaspoons (10 ml) vanilla extract, or 2 teaspoons vanilla sugar
2 cups (250 g) raspberries, fresh or frozen
2 tablespoons (30 ml) water, for the sauce
1 teaspoon (5 ml) lemon juice
1 teaspoon (3 g) cornstarch mixed with 1 tablespoon (15 ml) cold water, optional, for a thicker sauce

Instructions

Start the rice. Put the rice and 1 cup (240 ml) water in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring once or twice. Lower the heat and simmer for about 8 minutes, until most of the water has been absorbed. Keep an eye on the pan so the rice does not stick.
Cook the porridge. Pour in the milk gradually and add the salt. Bring the mixture just to a gentle simmer, stirring frequently. Turn the heat to low and cook uncovered for 40 to 45 minutes, stirring every few minutes and scraping the bottom and corners of the pan. The rice should be tender and the mixture thick and creamy. If the porridge becomes too thick before the rice is soft, stir in a little more milk.
Make the raspberry sauce. While the porridge cooks, put the raspberries, 2 tablespoons (30 ml) water, lemon juice, and 2 tablespoons (25 g) of the sugar in a small saucepan. Simmer for about 5 minutes, stirring and gently crushing the berries, until they release their juice. For a thicker sauce, stir in the cornstarch slurry and simmer for 1 minute. For a smooth sauce, press it through a fine sieve; otherwise, leave the berries in. Cool, then refrigerate the sauce.
Cool the porridge safely. Take the pan off the heat and transfer the porridge to a shallow container so it cools more quickly. Let it cool for 20 minutes, then cover and refrigerate for 1 hour 40 minutes, or until completely cold. Do not fold warm porridge into the cream: it will melt the cream and make the dessert loose.
Season the cold porridge. Stir the remaining 1/3 cup (40 g) sugar and the vanilla into the chilled porridge. Break up any firm clumps with a spoon. Taste a small spoonful; the flavor should be gently sweet, since the berry sauce adds more sweetness at serving.
Whip and fold. In a chilled bowl, whip the cold cream to soft peaks. It should hold a rounded shape but still look smooth, not stiff or grainy. Fold about one-third of the cream into the porridge to loosen it, then gently fold in the rest with a spatula. Stop as soon as the mixture looks evenly pale and fluffy.
Serve. Spoon the riskrem into six small bowls or glasses. Serve the raspberry sauce alongside or spoon it over each portion just before eating. If the dessert has been out while you serve, return any remaining portions to the refrigerator promptly.

Tips

Choose the right rice. Short-grain pudding rice, sometimes sold as grøtris, gives the porridge its soft, cohesive texture. Arborio rice is a practical substitute, though it can make the porridge a little firmer and more starchy. Long-grain rice does not produce the same creamy result.
Stir patiently. Milk can scorch on the bottom of a pan even when the surface barely simmers. Use a heavy saucepan, keep the heat low after adding milk, and scrape the base regularly. A brief, gentle simmer is better than a vigorous boil.
Chill everything before folding. The porridge and cream should both be cold. If the porridge has formed a skin, remove it or stir the porridge smooth before adding the cream. Whip only to soft peaks; overwhipped cream folds in unevenly and can turn the dessert dense.
Adjust the sweetness and texture. Raspberries vary in tartness, so taste the sauce after simmering and add a little sugar if needed. If the porridge is very firm after chilling, loosen it with 1 to 2 tablespoons (15 to 30 ml) milk before folding in the cream.

Serving Suggestions

Riskrem is especially associated with Norwegian Christmas celebrations, where households commonly serve it cold with a red berry sauce. Raspberry is a useful choice because its tart flavor cuts through the cream, but the dessert is also served with other red berry sauces. Keep the sauce separate until serving if you want each person to choose how much to add. A shallow bowl or individual glass makes a tidy presentation, and a few whole raspberries on top provide a simple garnish.

For a traditional-feeling holiday meal, serve small portions after a substantial dinner; the dessert is rich, so a little goes a long way. It also works as a make-ahead dessert for a winter gathering because both the porridge and sauce can be prepared in advance. Set out a serving spoon and chilled bowls if the room is warm, and bring the dessert to the table only when everyone is ready to eat. If you are serving children, the smooth, mild rice cream and familiar berry flavor make an approachable alternative to a heavily spiced or very sweet dessert.

Variations

Use a mixed-berry sauce. Replace some or all of the raspberries with strawberries, red currants, or a mixture of berries. Frozen berries work well without thawing first; allow an extra minute or two for the pan to return to a simmer. Red currants are quite tart, so they may need a little more sugar. The sauce can be strained if you prefer a smooth finish, especially when using berries with many small seeds.

Try a different berry topping. Lingonberries are a familiar Nordic flavor but can be difficult to find in some grocery stores. Cranberries make a practical substitute in the sauce, though they are more sharply tart and may need extra sugar and a splash more water. You can also use a prepared berry sauce; taste it first and reduce the sugar in the porridge slightly if the topping is already sweet.

Change the vanilla. Vanilla sugar is a convenient Norwegian-style pantry ingredient in some versions of the dessert. If it is unavailable, use vanilla extract as listed. Vanilla sugar adds a mild sweetness as well as aroma, so when using it in place of extract, taste the finished porridge and adjust the plain sugar gradually.

Make the texture lighter or richer. For a slightly lighter result, fold in 1 cup (240 ml) cream instead of 1 1/2 cups (360 ml); the rice flavor will be more pronounced and the dessert less airy. For a richer, softer version, use the full amount of cream and fold gently. Avoid replacing all the cream with milk, since milk will not whip and the finished riskrem will not have its characteristic fluffy texture.

Storage and Reheating

Refrigerate the porridge and sauce within 2 hours of cooking, in covered containers. Keep them at 40°F (4°C) or colder. The plain porridge and raspberry sauce keep separately for 3 to 4 days in the refrigerator; for the best texture, fold the whipped cream into the porridge on the day you plan to serve it. Assembled riskrem is best within 1 to 2 days, since the cream gradually loses volume and the dessert can become looser. Discard it if it has been left at room temperature for more than 2 hours.

Riskrem is served cold and should not be reheated after the cream has been folded in. If you have stored plain rice porridge and want to serve it warm on its own, reheat it on the stovetop with a splash of milk, stirring often, until leftovers reach 165°F (74°C). Cool any portion you do not serve promptly and return it to the refrigerator.

Frequently Asked Questions

Can I make riskrem the day before?

Yes. Cook and chill the porridge and make the sauce a day ahead, then keep both covered in the refrigerator. For the fluffiest texture, whip the cream and fold it into the porridge shortly before serving. If you have already assembled the dessert, it can still be made ahead, but it may settle a little overnight; fold it gently once before serving if needed.

Is riskrem the same as rice pudding?

They are related, but not quite the same. Rice pudding is generally served as a cooked rice-and-milk dessert, while Norwegian riskrem is made by chilling rice porridge and folding in whipped cream. That addition makes riskrem lighter and fluffier. Recipes differ by household, including the amount of cream, the flavoring, and which berry sauce is served with it.

Can I use leftover rice porridge?

Yes. Leftover plain rice porridge is a convenient base, and using it is a common way to make riskrem. Use enough to give about 4 cups (950 ml) of chilled porridge, then stir in the sugar and vanilla to taste before folding in the whipped cream. If the porridge is very stiff, loosen it with a little milk first. Check that it has been refrigerated promptly and is still within its safe storage period.

Why did my riskrem turn runny?

The most common cause is porridge that was not fully chilled before the cream was folded in. Warmth melts whipped cream, while very loose porridge can also weigh it down. Next time, chill the porridge completely and whip cold cream only to soft peaks. If the assembled dessert is just a little loose, chill it for 30 minutes before serving; it will not become as fluffy again, but it should firm up somewhat.

Can I freeze riskrem?

Freezing the finished dessert is not recommended because whipped cream and cooked rice can separate or turn grainy as they thaw. The raspberry sauce freezes better: place it in a freezer-safe container, leaving a little room at the top, and thaw it in the refrigerator. Stir the thawed sauce before serving. For the best texture, make the rice porridge and whipped cream fresh or refrigerated rather than freezing the assembled dessert.

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