Traditional Norwegian riskrem is a creamy, dreamy dessert made with starchy rice, whipped cream, vanilla, and sweet strawberry sauce. A must-have for the holidays!
Ingredients
For the rice cream:
- 250 g round grain rice
- 500 ml water
- 1 liter whole milk
- ½ tsp salt
- 3 tsp vanilla sugar (or one 30–32 g packet)
- 100 g white sugar (adjust to taste)
- 200 ml heavy cream (30–35%)
For the strawberry sauce:
- 400 g frozen strawberries
- 100 g white sugar
- 30 g potato starch
- 2 tbsp cold water
Instructions
- Cook the riceRinse the rice and add it to a pot with water and salt. Cook on medium heat until the water is fully absorbed. Add the milk and simmer gently, stirring occasionally, until the rice is tender and creamy. Cool completely, then refrigerate.
- Make the strawberry sauceBlend the strawberries. Pour the puree into a saucepan, stir in the sugar, and bring to a simmer over low heat. Dissolve the potato starch in a few tablespoons of cold water. Once the strawberry mixture starts bubbling, stir the starch again (it settles quickly) and pour it in slowly while whisking. Cook for 1–2 minutes until thickened. Let cool.
- Whip the creamPlace the cream in the freezer for 15–20 minutes before whipping. Pour it into a tall mixing bowl set over ice water (add ice cubes to keep it cold). Beat with a mixer until stiff peaks form.
- Fold everything togetherGently fold the cold rice pudding and vanilla sugar into the whipped cream. Make sure the rice mixture is well chilled so it doesn't melt the cream.
- Serve and enjoy!Spoon the creamy rice mixture into serving bowls or glasses. Top with strawberry sauce and decorate with a few whole berries or a mint leaf. Serve cold. ❄️🍓
Notes
🍓 Norwegian Rice Cream with Strawberries — A Festive Dessert That Warms the Heart!
In Norway, there’s no Christmas without rice cream – or as we call it, riskrem! This is not just a dessert, it’s a nostalgic symbol of cozy family gatherings, snowy evenings, and warm laughter around the table. It’s traditionally served after the holiday dinner, topped with a generous drizzle of homemade strawberry sauce. ❤️ Every family has their own way of making it, but today I’ll share my tried-and-true version — a silky, fluffy, perfectly balanced dessert that always makes guests smile.🧁 A Little History & Norwegian Tradition
In Norwegian homes, it’s common to hide a single blanched almond in the bowl of rice cream. Whoever finds it wins a marzipan pig or a small gift! 🎁🐷 A charming tradition that adds fun and excitement to the end of the meal. Riskrem is best served chilled in tall dessert glasses or clear bowls. The creamy texture of the rice and whipped cream pairs beautifully with the tangy sweetness of the strawberry sauce — especially when the sauce is served slightly warm. That contrast? Pure magic. ✨💡 Chef’s Tips
- Use round grain rice with high starch content — it gives the creamiest result.
- You can substitute strawberries with raspberries or red currants.
- For a festive twist, add a hint of cinnamon or orange zest to the sauce. 🍊
- Don’t forget the hidden almond if you’re making this for a party — the marzipan pig tradition is a hit with kids and adults alike! 🐷
