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Tveit's Rice Cream with Raspberry Sauce "Riskrem med Bringebær Saus" Recipe

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This recipe for Tveit's Rice Cream with Raspberry Sauce "Riskrem med Bringebær Saus" is from Larry's Scandinavian and Pioneer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
In order to make Rice Cream, you first have to make Rice Pudding and let it cool completely before you fold in whipped cream. Below find out how to make Rice Pudding that we in Norway call Risengrynsgrøt.

*Rice Pudding:
1 cup white rice of choice
2 cups water
1/2 teaspoon salt
Milk
***Ingredients for Raspberry Sauce/Bringebær Saus in Norwegian:

Frozen or fresh raspberries
A few drops red food coloring
Sugar to taste
Cornstarch or potato flour or for thickening.
2-1/2 cups water
Directions:
Directions:
Preparation of Rice Pudding:
Bring water to a boil and add rice and salt according to directions.
Bring up to a boil again and turn heat to simmer. Cover with lid.

When rice is soft and all the water is absorbed add milk and stir until you have a creamy consistency. This will take a while.

It is important that the rice will finish expanding and all the milk has been absorbed to make a creamy pudding.

Rice will keep getting thick as it chills. So be sure you add enough milk while it is still simmering and keep stirring to prevent it from burning.

Once the pudding is creamy and soft. Let cool completely and place it in the refrigerator.
Preparation of Raspberry Sauce:
Pour water into the pan and bring to a boil.
Turn heat down to simmer.
Add raspberries to the pan - bring to a boil and stir.
Add 2-3 tablespoons sugar, or to taste
Place 2-3 tablespoons cornstarch or potato flour in 1/2-cup cold water and stir.
Add this mixture gradually while stirring constantly.
Boil for 5 minutes while stirring.

Chill raspberry sauce while stirring to prevent skin to form on top.

**Preparation of Rice Cream:
Heavy whipping cream
Rice pudding
Vanilla sugar or vanilla extract
Sugar to taste

Whip heavy cream until it peaks. If you whip too much you will make butter.

Place a few scoops of rice pudding into a large bowl.
Gradually blend whipped cream and rice pudding until you have a light, fluffy consistency.
Add vanilla sugar to taste. Liquid vanilla flavoring is not ideal but can be used.

To serve rice cream, I use an attractive, large glass bowl and a glass pitcher for the Raspberry Sauce. My guests serve themselves. This is a tasty alternative to rice pudding.
Personal Notes:
Personal Notes:
Rice cream with Raspberry Sauce is a traditional Norwegian dessert. It is creamy, fluffy with texture, but it is not rice pudding. It's easy to make and delicious. You just have to try it.

 

 

 

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