Norwegian Rice Cream with Berry Sauce for Christmas

Norwegian rice cream, or riskrem, is a chilled dessert made by folding whipped cream and vanilla into soft rice porridge. It is especially popular at Christmas in Norway, where it is commonly served with a bright berry sauce; making the porridge ahead gives the finished dessert a soft, airy texture without complicated steps.

Ingredients

1 cup (200 g) short-grain pudding rice, such as Arborio or another starchy short-grain rice
2 cups (475 ml) water
4 cups (950 ml) whole milk, plus a little extra if needed
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
1 teaspoon (5 ml) vanilla extract
1 whole blanched almond, optional, for the traditional hidden-almond custom
12 ounces (340 g) raspberries, fresh or frozen, for the sauce
2 tablespoons (30 ml) water, for the sauce
2 tablespoons (25 g) granulated sugar, or more to taste, 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. Rinse the rice briefly in a fine-mesh strainer, then put it in a heavy, medium saucepan with the 2 cups (475 ml) water and salt. Bring to a boil over medium heat. Cook gently for about 5 minutes, stirring once or twice, until most of the water has been absorbed. This first stage helps the grains soften evenly before the milk is added.
Simmer the porridge. Pour in the milk and bring it just to a gentle simmer, stirring often and scraping the bottom of the pan. Lower the heat so the milk barely bubbles. Cook uncovered for 40 to 45 minutes, stirring every few minutes and more frequently near the end, until the rice is tender and the mixture is thick but still creamy. If the pan begins to catch, lower the heat; if the rice is tender but the porridge seems too stiff, stir in a splash of milk. Do not let it boil hard, because milk can scorch and the porridge can thicken before the grains are cooked.
Cool the porridge safely. Transfer it to a wide, shallow heatproof dish so it cools faster, and press parchment or food-safe wrap directly onto the surface to limit a skin. Let the steam subside briefly, then refrigerate promptly; do not leave cooked rice at room temperature for more than 2 hours. Chill until completely cold, at least 3 hours. The porridge will firm up as it chills, which is expected.
Make the berry sauce. Put the raspberries, water, 2 tablespoons sugar and lemon juice in a small saucepan. Bring to a simmer and cook for 5 to 8 minutes, stirring and crushing some berries, until juicy and saucy. Taste and add a little more sugar if the berries are especially tart. For a thicker, glossy sauce, stir in the cornstarch mixture and simmer for 1 minute. For a smooth sauce, press it through a sieve; for a rustic sauce, leave the seeds and fruit in. Cool, then refrigerate until serving.
Whip the cream. When the porridge is cold, pour the heavy cream into a chilled bowl. Add the remaining 1/3 cup (65 g) sugar and vanilla. Whip with a whisk or electric mixer to soft peaks: the cream should hold a gentle curve when the whisk is lifted, rather than looking stiff or grainy. Stop and check often, especially if using a mixer.
Fold and finish. Stir the cold porridge to loosen it. If it is exceptionally firm, mix in 1 to 2 tablespoons (15 to 30 ml) milk. Fold in about one-third of the whipped cream to lighten the rice, then gently fold in the rest with a broad spatula. If using the optional almond, tuck it into the finished mixture and fold once or twice to distribute it. Cover and chill for 20 to 30 minutes if the dessert has softened during mixing, then serve cold with the berry sauce.

Tips

Choose a starchy rice. Short-grain pudding rice gives the porridge its cohesive, spoonable body. Arborio is a practical substitute in many grocery stores, although it can make the grains a little more distinct. Long-grain rice is less suitable: it stays separate and does not create the same creamy base.
Keep the heat low and stir the base. Milk scorches readily, especially in a thin saucepan. Use a heavy pan, keep the simmer gentle and scrape the bottom and corners as you stir. A few minutes of frequent attention near the end is more useful than constant vigorous stirring throughout.
Cool completely before adding cream. Warm porridge melts whipped cream and makes riskrem loose. Spread the porridge in a shallow dish and chill it fully. If you are short on time, divide it between two shallow containers rather than putting a deep pot of hot porridge in the refrigerator.
Adjust the sweetness after tasting. The berry sauce balances the sweet cream, so the rice mixture does not need to be sugary. Sweetness varies with the berries; taste the sauce after simmering and adjust gradually. If dairy-free cream is used, choose one intended for whipping, since many plant-based creams do not whip or fold in the same way.

Serving Suggestions

Spoon the rice cream into small bowls or glasses and serve the berry sauce alongside or over the top. Keeping the sauce separate lets each person choose how much to add and keeps the pale cream from turning pink before it reaches the table. A spoonful of warm sauce over cold riskrem is a pleasant contrast, but the sauce can also be served chilled.

For a simple Norwegian-inspired Christmas presentation, place the optional blanched almond in the bowl before folding, then let guests know there is one hidden in the dessert. In some households the person who finds it receives a small treat, but the custom varies and is not required. If serving children or anyone who would not enjoy an unexpected whole nut, leave it out or serve toasted sliced almonds separately. A few fresh raspberries or a light dusting of cinnamon make a restrained garnish; avoid adding too many toppings, which can overwhelm the mild rice and vanilla.

Variations

Use another berry sauce. Strawberries, blackberries, blueberries or a mix of red berries can replace the raspberries in the same quantity. Frozen berries work well without thawing first. Blackberries have more noticeable seeds, so sieving is useful if you want a smooth sauce. A tart cherry sauce is another good pairing, though it gives the dessert a deeper, less traditionally raspberry-forward flavor.

Make it less sweet. Reduce the sugar in the cream to 3 tablespoons (about 38 g), then taste the finished mixture before adding more. You can also leave the berry sauce lightly sweetened so its fruit flavor stays prominent. Avoid removing all the sugar from the cream if you want a balanced dessert; a small amount helps the cream taste rounded against the plain porridge.

Use leftover rice porridge. Riskrem is often a way to turn prepared rice porridge into dessert. If you already have about 5 cups (1.2 kg) of cold, unsweetened porridge, skip the rice, water, milk and salt, and begin with the whipping step. The texture of leftover porridge varies, so loosen it with a little milk before folding if necessary. If it is already sweetened, reduce the sugar in the whipped cream.

Try a dairy-free version. Prepare the porridge with an unsweetened, full-fat oat or soy drink in place of whole milk, knowing the flavor will be less traditionally milky and the base may thicken differently. Use a plant-based whipping cream that forms soft peaks, and check its sweetness before adding sugar. Coconut cream can work, but it contributes a clear coconut flavor rather than the neutral, delicate taste of classic riskrem.

Storage and Reheating

Keep the finished rice cream covered in the refrigerator and return it to the refrigerator within 2 hours of serving. For the best texture, eat it within 1 to 2 days; the whipped cream gradually loses volume and the rice may release a little liquid. Stir gently before serving if it has separated slightly. The cooked rice porridge and berry sauce can each be made up to 3 days ahead and stored in separate covered containers, then folded together shortly before dessert. Refrigerate cooked rice promptly rather than leaving it to cool on the counter.

Freezing is not recommended for the assembled dessert because whipped cream can turn grainy and the rice mixture may separate when thawed. The berry sauce can be frozen separately in a sealed freezer-safe container for up to 2 months; thaw it overnight in the refrigerator and stir before serving. Riskrem is served cold, so reheating the finished dessert is not appropriate. If you warm refrigerated sauce, heat only the portion you plan to serve and let it cool to a comfortable temperature before spooning it over the cold cream.

Frequently Asked Questions

Is Norwegian rice cream the same as rice pudding? Not quite. The rice is first cooked as a milk porridge, but the chilled porridge is then folded with whipped cream and vanilla. That makes riskrem lighter and airier than a bowl of ordinary rice pudding. It is usually served as a dessert with berry sauce rather than eaten warm as porridge.

Can I make Norwegian rice cream the day before? Yes. Cook and chill the porridge and make the sauce a day ahead, keeping both covered and refrigerated. For the freshest, fluffiest texture, whip the cream and fold it into the porridge on the day you plan to serve it. If you need to assemble everything ahead, it will still be enjoyable the next day, but it may be less airy.

Why is my rice cream runny? The most common reason is that the porridge was still warm when the cream was folded in, or that the cream was whipped too softly to hold its shape. Make sure the rice base is fully cold, whip the cream to soft peaks, and fold gently rather than stirring. A porridge that was unusually loose can also be chilled longer before folding; do not try to fix it by adding dry rice.

Can I use leftover rice or cooked rice instead of cooking the porridge? Plain cooked rice does not give the same result because it has not absorbed milk and become a creamy porridge. Use leftover milk-based rice porridge if available, or make the recipe as written. If you use pre-cooked porridge, make sure it has been refrigerated safely and is fully cold before adding whipped cream.

What can I use instead of raspberries? A similar quantity of strawberries, blueberries, blackberries or mixed berries works. Adjust the sugar to the fruit, since ripe strawberries can be sweeter while some raspberries are quite tart. If fresh berries are unavailable, frozen berries can go straight into the saucepan; simmer them until soft and juicy, then strain the sauce if you prefer it smooth.

Do I have to include the hidden almond? No. It is an optional serving custom, not necessary for the recipe. Omit it for anyone with a nut allergy or for guests who may not expect a whole almond in a soft dessert. You can offer sliced almonds separately for guests who want a little crunch.

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