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Rice Pudding - Riskrem with Raspberry Sauce

Riskrem with Raspberry Sauce

Prepare a traditional Norwegian desert with this recipe for Riskrem with Raspberry Sauce from the Gjenvick-Gjønvik Archives.

Ingredient Serves 8 Serves 40
Milk 1 Quart 1 Gallon
Rice (White)(Medium Grain) 1 Cup 4 Cups
Salt 1 Tsp 1 Tbsp

Mix ingredients, bring to boil, lower heat. Cover and simmer gently stirring frequently. Watch so as not to scorch. 1 2 to 2 hours until rice is soft and mixture is thickened. (Note: if long grain rice is used it results in a Riskrem that is "slightly" chewy.)

Remove from heat and add the following and then chill mixture overnight.

 Ingredient Serves 8 Serves 40
Powdered Sugar 1/2 Cup 2 Cups
Almond Extract 1 Tsp 1 Tbsp

Day before serving - add the following:

 Ingredient Serves 8 Serves 40
Heavy Cream Whipped 1 Cup 1 Quart
Vanilla Extract 1 Tsp 1 Tbsp
Powdered Sugar 2 Tbsp 1/3 Cup

Note: When whipping cream watch closely - do not make too stiff & add sugar and vanilla before it turns to butter.

Serving: serve in small dessert dish with raspberry sauce.

Raspberry Sauce For Riskrem

250-300 Servings

  • 1-Gallon Cranberry/Raspberry Juice
  • 3 - 4 3/4 Oz Boxes Danish Junket Dessert, Raspberry Flavor
  • 6 - 10 Oz Boxes Of Frozen Raspberries
  • 1 To 1 1/2 Cups Cornstarch (Mix with Small Amount of Juice
  • 2 Cup Lemon Juice

Mix together in large kettle. Bring to a full boil and boil 1 minute, stirring constantly. Lower the heat and simmer until clear.

From the Gjenvick-Gjønvik Archives © Larry Gjenvick

Other Variations of Rice Pudding

Rice Pudding #1

  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/3 cap rice
  • 1/3 cup sugar
  • Grated rind 1/2 lemon

Wash rice, mix ingredients, and pour into buttered pudding-dish; bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling.

Rice Pudding #2

One-half a cupful of rice; one-half pint of milk, one-half cup of sugar, a large pinch of salt and one tablespoonful of lemon rind chopped fine. Put rice, washed and picked, sugar, salt and milk in a quart pudding dish; bake in a moderate oven two hours, permit it to finish cooking with light colored crust, disturbing it no more. Eat cold with cream.

Rice Pudding #3

One cupful of rice, one quart of milk, four eggs, one tablespoonful of butter, one cup of sugar and a pinch of salt. Boil the rice in one pint of milk until tender, then remove from the fire; add eggs, sugar, salt and milk, beaten together; pour into pudding dish, break the butter into small pieces on the surface. Bake in steady oven ten minutes and serve with brandy sauce.

Rice Pudding #4

One-half a cupful of rice, one-fourth pint of milk, four apples, peeled, cored and stewed, one-third cupful of sugar and four eggs. Boil the rice in milk until reduced to pulp, beat well with apple sauce and sugar for ten minutes and set aside to cool; then carefully mix in whites of eggs, whipped to a stiff froth, pour the pudding into buttered molds, set in a sauce-pan of boiling water reaching half-way up the sides; steam slowly about twenty-five minutes, permit to stand about three minutes before turning out and serve with custard sauce.

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