The first time Sadie and I tasted Riskrem, was when our "Personal Progress" leader made it for all the girls at our weekly mutual night our church holds. Riskrem is a Norwegian Christmas Dessert. It's a fluffy, creamy, rice goodness with a light almond flavor....and it's heavenly! There's always whole almonds in the batch of Riskrem, and the person that gets it, receives a gift if they find it in their bowl! It wouldn't be Christmas at our house without Riskrem!
Riskrem
3/4 cup white rice (regular rice NOT instant)
4 cups whole milk
1 teaspoon salt
1/2 cup granulated sugar
1 teaspoon almond extract
2 cups whipped cream slightly sweetened (1 cup cream before whipped,and 1/4 cup sugar is what I use, and it's perfect!)
1 whole almond.
3/4 cup white rice (regular rice NOT instant)
4 cups whole milk
1 teaspoon salt
1/2 cup granulated sugar
1 teaspoon almond extract
2 cups whipped cream slightly sweetened (1 cup cream before whipped,and 1/4 cup sugar is what I use, and it's perfect!)
1 whole almond.
Cook the rice, salt, and milk at a simmer for 60-90 minutes until the rice is softened. I start mine out on medium and turn it to low once I get a few bubbles. I stir mine every couple of minutes for the first 30 minutes, then more often as it really starts to thicken. Once you've hit the 60-90 minutes, the rice mixture will be thick. Add the almond extract and sugar. Mix together and store in the refrigerator.
Before serving, fold in 2 cups of whipped cream and the whole almond. Top with raspberry or strawberry freezer jam.
The person who finds the almond in their bowl is the lucky winner of a small prize at our house. If you'd like to omit the almond, feel free to.
Step-by-step
Cook the 3/4 cup of rice, 1 teaspoon of salt, and 4 cups of whole milk at a simmer for 60-90 minutes until the rice is softened. At this point, the rice mixture will be thick. Sometimes I have to add a little more milk if the rice isn't soft enough.
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Once you've hit the 60-90 minutes, the rice mixture will be thick, add the almond extract and sugar. Mix together and store in the refrigerator.
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Before serving, fold in 2 cups of whipped cream and the whole almond. Top with raspberry or strawberry jam before serving.
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Enjoy!!!!
Thanks for the recipe! I am going to try it out! My grandma came from Norway and every "little christmas eve" we had a tradition norweigian holiday meal and this was always the treat at the end! It was a large family party and I never got the almond but I love the dessert! I have never had the recipe and she has now passed away. She always made a raspberry sauce for it that was divine. I'll have to find that but this ricekrem recipe looks excellent! Can't wait to try it out!
Thanks for stopping by Lexie! We hope it's close to your grandmothers recipe!
My Mom took the recipe to her grave…this was wonderful. I used a double boiler as that was the way my Mom made it. Huge hit and everyone LOVED it. Thank you!
So happy you enjoyed it!!