Traditional Norwegian "riskrem" gets a fresh twist with the addition of lemon zest while maintaining the delicate nature I love so much about this dessert. While I grew up eating riskrem during the holidays, I can't see why it can't be enjoyed for special occasions year-round. Adapted from my blog, based on a traditional dessert. —Daytona Strong
sugar plus 3-4 tablespoons
vanilla bean, seeds
1 1/4 cups
bag frozen raspberries, defrosted
In This Recipe
Bring water and salt to a boil in a saucepan then add the rice and simmer, covered, until the rice absorbs the water, about 20 minutes.
Stir in milk, 1/4 cup of the sugar, seeds from the vanilla bean, and half of the lemon zest. Bring almost to a boil, stirring occasionally, and cover, allowing it to continue simmering until thickened. MIdway through simmering, taste the pudding and add more lemon zest if desired, keeping in mind that you'll want it to taste a little stronger here than you'd like in the finished dessert since you'll still be adding ingredients.
Remove from the heat and cool. Chill completely.
Whip cream with 1-3 tablespoons sugar, depending on how sweet you like your desserts (the pudding itself is only moderately sweet). Starting with 3/4 cup, carefully fold the cream into the chilled pudding, adding more a little at a time until you have the consistency you like. The rice cream should be fluffy but still have good structure.
To make the sauce, puree the raspberries with a tablespoon of sugar.
To serve, divide rice cream between bowls and pour raspberry sauce over each portion, letting the sauce drip down the sides and pool into the bottom of the bowl.