How To Prepare Perfect Riskrem
Traditionally prepared and enjoyed during Christmastime, the creamy risalamande is an uplifted, lighter version of the classic Danish rice pudding.
While the already flavorful plain pudding is enjoyed on Christmas Eve, on the following day it is typically blended with whipped cream and almonds, then well chilled and served topped with a thick cherry sauce.
In Norway, the dessert is known as riskrem.This dessert is said to stem from the French riz a l’amande (rice with an almond), which is also a cold rice porridge that has whipped cream, sugar, and vanilla extract.
Riskrem literally translates to ‘rice cream’, and is a great way to make dessert from leftover risgrøt, a traditional dish in Norwegian homes.
WHAT IS THE BEST RICE TO USE FOR PORRIDGE
The best rice to use to make risgrøt, is a short-grained rice like arborio. Carnaroli, another form of risotto rice, is also a great choice.
Alternatively, you could use short-grained white rice, but I wouldn’t use long-grain rice such as basmati, because the porridge needs to cook for a long time and these thinner, long-grained rice types would break down into mush.
RECIPE INGREDIENTS
For porridge:
8 dl water
Pinch of salt
4 dl arborio or other short-grained white rice
8 dl non-dairy milk like oat or cashew milk
1/3 cup sugar (optional)
2 x 15 oz cans full-fat coconut milk, chilled in the fridge overnight
2-3 tablespoons confectioner’s sugar
2 Teaspoons vanilla extract
For berry coulis:
200 grams frozen red berries like raspberries or strawberries, thawed
1/2 cup sugar
3-4 tablespoons water
DIRECTIONS ON HOW TO PREPARE PERFECT RISKREM
To make the risgrøt/porridge:
Under medium heat, bring water and a pinch of salt to a boil in a large pot. Add the rice. Keep the rice simmering while constantly stirring, preventing the rice from sticking. Cook the rice until the water is almost evaporating.
Add the non-dairy milk along with the sugar if using, keep stirring as you add liquid until you have the desired consistency and the rice is cooked. The rice should be soft with a little texture, but not mushy when done.
When done, at this point you can serve the porridge hot sprinkled with sugar and cinnamon and a dollop of butter, or let the rice cool overnight in .
When you are ready to make the riskrem, pull out the cans of coconut milk, and carefully scoop out only the solid parts of the cream (reserving liquid for another use), add to the bowl of a stand mixer with the whisk attached, add the vanilla extract and the confectioner’s sugar a little at a time until you achieve the sweetness you want.
When the cream is fluffy, turn the speed down to low and gently add in the refrigerated leftover risgrot until well incorporated into the whipped cream.
Serve with toasted, sliced almonds, and a drizzle of the red berry coulis.
To make coulis:
Add the sugar and water and heat up until sugar is dissolved in a small saucepan. Add the berries to a high-speed blender along with the sugar-water (syrup) and blend until smooth. Refrigerate until ready to use.
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Ingredients
For porridge:
8 dl water
Pinch of salt
4 dl arborio or other short-grained white rice
8 dl non-dairy milk like oat or cashew milk
1/3 cup sugar (optional)
2 x 15 oz cans full-fat coconut milk,
2-3 tablespoons confectioner’s sugar
2 Teaspoons vanilla extract
For berry coulis:
200 grams frozen red berries like raspberries
1/2 cup sugar
3-4 tablespoons water
Instructions
- To make the risgrøt/porridge:
- Under medium heat, bring water and a pinch of salt to a boil in a large pot. Add the rice. Keep the rice simmering while constantly stirring, preventing the rice from sticking. Cook the rice until the water is almost evaporating.
- Add the non-dairy milk along with the sugar if using, keep stirring as you add liquid until you have the desired consistency and the rice is cooked. The rice should be soft with a little texture, but not mushy when done.
- When done, at this point you can serve the porridge hot sprinkled with sugar and cinnamon and a dollop of butter, or let the rice cool overnight in .
- When you are ready to make the riskrem, pull out the cans of coconut milk, and carefully scoop out only the solid parts of the cream (reserving liquid for another use), add to the bowl of a stand mixer with the whisk attached, add the vanilla extract and the confectioner’s sugar a little at a time until you achieve the sweetness you want.
- When the cream is fluffy, turn the speed down to low and gently add in the refrigerated leftover risgrot until well incorporated into the whipped cream.
- Serve with toasted, sliced almonds, and a drizzle of the red berry coulis.
- To make coulis:
- Add the sugar and water and heat up until sugar is dissolved in a small saucepan. Add the berries to a high-speed blender along with the sugar-water (syrup) and blend until smooth. Refrigerate until ready to use.
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Ingredients
For porridge:
8 dl water
Pinch of salt
4 dl arborio or other short-grained white rice
8 dl non-dairy milk like oat or cashew milk
1/3 cup sugar (optional)
2 x 15 oz cans full-fat coconut milk,
2-3 tablespoons confectioner’s sugar
2 Teaspoons vanilla extract
For berry coulis:
200 grams frozen red berries like raspberries
1/2 cup sugar
3-4 tablespoons water
Instructions
- To make the risgrøt/porridge:
- Under medium heat, bring water and a pinch of salt to a boil in a large pot. Add the rice. Keep the rice simmering while constantly stirring, preventing the rice from sticking. Cook the rice until the water is almost evaporating.
- Add the non-dairy milk along with the sugar if using, keep stirring as you add liquid until you have the desired consistency and the rice is cooked. The rice should be soft with a little texture, but not mushy when done.
- When done, at this point you can serve the porridge hot sprinkled with sugar and cinnamon and a dollop of butter, or let the rice cool overnight in .
- When you are ready to make the riskrem, pull out the cans of coconut milk, and carefully scoop out only the solid parts of the cream (reserving liquid for another use), add to the bowl of a stand mixer with the whisk attached, add the vanilla extract and the confectioner’s sugar a little at a time until you achieve the sweetness you want.
- When the cream is fluffy, turn the speed down to low and gently add in the refrigerated leftover risgrot until well incorporated into the whipped cream.
- Serve with toasted, sliced almonds, and a drizzle of the red berry coulis.
- To make coulis:
- Add the sugar and water and heat up until sugar is dissolved in a small saucepan. Add the berries to a high-speed blender along with the sugar-water (syrup) and blend until smooth. Refrigerate until ready to use.