Norwegian Rice Cream With Strawberry Sauce: A Taste of Summer Memories

The first time I tasted riskrem, or Norwegian Rice Cream, was during a summer trip to visit my great-aunt Astrid in Oslo. The midnight sun barely dipped below the horizon as she served it, topped with a vibrant, jewel-toned strawberry sauce, after a long day exploring the fjords. The creamy sweetness of the rice, balanced by the tangy berries, was pure magic. It wasn’t just a dessert; it was a taste of Norwegian summer, a spoonful of sunshine and tradition, that I’ve carried with me ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6
• Yield: About 6 cups
• Dietary Type: Not specified

Ingredients

For the Rice Cream:

• 1 lb short-grain white rice (not instant)
• 3 cups water
• 4 cups milk
• 1 teaspoon salt
• 2 cups heavy cream
• 4 tablespoons granulated sugar
• 2 teaspoons vanilla extract

For the Strawberry Sauce:

• 2 cups strawberry preserves
• 1 cup water
• 1 tablespoon lemon juice

Note: For the rice, ensure you are using short-grain white rice. Other types may not yield the desired creamy texture.

Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowl
• Blender or food processor

Instructions

1. Begin by cooking the rice with the water and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.

2. After 15 minutes, add the milk to the rice. Stir well to combine. Return the mixture to a gentle simmer, cover, and cook for another 30 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency. Be sure to stir frequently to prevent sticking.

3. Once the rice is cooked, remove it from the heat and let it cool completely. Cooling can be expedited by spreading the rice mixture out on a baking sheet.

4. While the rice is cooling, prepare the cream. In a mixing bowl, whip the heavy cream with the sugar and vanilla extract until stiff peaks form. Be careful not to overwhip, as this can cause the cream to separate.

5. Once the rice has cooled and the cream is whipped, gently fold the whipped cream into the cooled rice. Be sure to fold gently so as not to deflate the whipped cream.

6. Now, prepare the strawberry sauce. Combine the strawberry preserves, water, and lemon juice in a blender or food processor. Blend until smooth.

7. If desired, you can add fresh or frozen strawberries to the sauce. If using fresh or frozen berries, you’ll need about a pound. Slice them as you prefer, then place them in a bowl with water, lemon juice, and sugar to taste. Let the berries sit for a while – preferably overnight – to macerate and release their juices. This will intensify the flavor of the sauce. You can then add this macerated mixture to the preserves for a fresher sauce.

8. To serve, spoon the rice cream into individual bowls and top generously with the strawberry sauce.

Expert Tips & Tricks

• Creamy Rice Secret: Using short-grain rice is key to achieving that signature creamy texture. Long-grain rice won’t break down in the same way.
• Preventing Sticking: To avoid scorching the rice to the bottom of the pot, stir frequently, especially during the last 15 minutes of cooking.
• Boosting Flavor: A pinch of cardamom or a few drops of almond extract added to the rice while it cooks can elevate the flavor profile.
• Make-Ahead Magic: The rice cream can be made a day or two in advance. Store it covered in the refrigerator. Whip the cream just before serving to maintain its light and airy texture. The strawberry sauce can also be made ahead and stored separately.
• Thickening the Sauce: If you find your strawberry sauce too thin, gently simmer it in a saucepan over low heat until it reaches your desired consistency.
• Room temperature rice: Make sure that the rice cream is fully cooled before folding in the whipped cream. If the rice is still warm, it will melt the whipped cream and affect the consistency of the final dish.

Serving & Storage Suggestions

Serve the Norwegian Rice Cream chilled. Garnish with a sprig of fresh mint or a few sliced strawberries for a beautiful presentation.

Leftover rice cream should be stored in an airtight container in the refrigerator. It will last for up to 3 days. The strawberry sauce can be stored separately in the refrigerator for up to a week.

The texture of the rice cream may change slightly after being refrigerated, but it will still be delicious.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	75mg	25%
Sodium	200mg	8%
Total Carbohydrate	50g	17%
Dietary Fiber	2g	7%
Sugars	30g	N/A
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free Delight: Substitute the milk and heavy cream with coconut milk and coconut cream for a vegan version.
• Berry Bonanza: Experiment with other berries like raspberries, blueberries, or blackberries for the sauce. A mixed berry sauce adds a delightful complexity.
• Citrus Zest: Add a teaspoon of orange or lemon zest to the rice while it cooks for a bright, aromatic flavor.
• Spiced Rice Cream: Infuse the milk with a cinnamon stick or a star anise while cooking the rice for a cozy, warming twist.
• Almond Extract: Add 1/2 teaspoon of almond extract to the rice to give it a subtle marzipan flavor.

FAQs (Frequently Asked Questions)

Q: Can I use instant rice for this recipe?
A: No, instant rice is not recommended. It won’t provide the creamy texture that short-grain rice does.

Q: Can I use frozen strawberries for the sauce?
A: Absolutely! Frozen strawberries are a great option, especially when fresh berries are out of season. Be sure to thaw them slightly before blending.

Q: How can I prevent the rice from sticking to the bottom of the pot?
A: Stir frequently, especially during the last 15 minutes of cooking. Using a heavy-bottomed saucepan can also help distribute the heat more evenly.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the rice cream and strawberry sauce ahead of time and store them separately in the refrigerator. Assemble just before serving.

Q: What if my strawberry sauce is too tart?
A: Add a little more sugar to taste. You can also add a touch of honey or maple syrup for a more complex sweetness.

Final Thoughts

Norwegian Rice Cream with Strawberry Sauce is more than just a dessert; it’s a taste of tradition, a spoonful of comfort, and a vibrant celebration of simple ingredients. I encourage you to try this recipe and experience the magic for yourself. Feel free to adjust the sweetness of the sauce or experiment with different berries to create your own unique twist. And please, share your creations and feedback – I’d love to hear how you made this classic dish your own! Perhaps serve it alongside some crisp Norwegian waffles for an extra special treat.