Riskrem (Norwegian rice cream) with raspberry sauce

Name: Riskrem (Norwegian rice cream) with raspberry sauce
Total time: 1 h 15 min
Cuisine: Scandinavian
Ingredients: 100g pudding rice; 100ml water; 500ml whole milk; 50g caster sugar; 2 tsp vanilla extract; 0.25 tsp fine salt; 300ml double cream, whipped to soft peaks; 300g frozen raspberries; 40g caster sugar

Cold, cloudlike rice pudding folded with whipped cream and vanilla, finished with tart raspberry sauce.

Time1 hr 15
LevelEasy
Costabout £0.68 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 bowls

Ingredients

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100 gpudding rice
100 mlwater
500 mlwhole milk
50 gcaster sugar
2 tspvanilla extract
¼ tspfine salt
300 mldouble creamwhipped to soft peaks
300 gfrozen raspberries
40 gcaster sugar

Method

1
Put the rice and water in a heavy pan and bring to a simmer. Cook for 5 minutes, stirring, until the water is absorbed.
5 min
2
Add the milk, 50 g sugar and salt. Cook very gently for 35 to 40 minutes, stirring often, until the rice is soft and the mixture is thick. Stir in the vanilla.
38 min 20 s
3
Spread the rice on a plate or tray and cool completely, then chill for at least 1 hour.
4
Meanwhile, warm the raspberries with 40 g sugar for 5 minutes until soft and syrupy. Cool.
5
Fold the whipped cream gently through the cold rice until airy.
6
Spoon into glasses or bowls and pour over the raspberry sauce just before serving.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.