Norwegian Rice Pudding
Author: Terese, from TheCountryBasket.com
Recipe type: Dessert
Cuisine: Norwegian
Serves: 10
- Topping sauce:
- Juice concentrate and water to make 3 cups somewhat strong tasting juice
- 10 teaspoons corn starch (3 tablespoon + 1 teaspoon)
- Rice Pudding:
- 4 cups rice porridge leftovers
- ½ cup whole milk
- 2 half-pint cartons (or 2 cups altogether) heavy whipping cream
- 6 tablespoons white sugar
- 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract, but vanilla sugar strongly preferred)
- Prepare the topping sauce by whisking together juice and cornstarch until smooth and no lumps remain.
- Bring to a boil while stirring, until thickened.
- Cool while covered, until well chilled.
- Beat again with a wire whisk if needed, until smooth.
- Rice Pudding:
- Mix together cold rice porridge leftovers and milk. Set aside.
- Beat heavy whipping cream, sugar, and vanilla sugar until stiff peaks form.
- Gently fold whipped cream into porridge until blended together, careful not to beat air out of the whipped cream.
- Serve with the topping sauce on the side.
Recipe by The Country Basket at https://thecountrybasket.com/norwegian-riskrem-rice-pudding-christmas-dessert-recipe/
3.5.3226