Riskrem with Warm Raspberry Sauce
Cold, whipped Norwegian rice pudding, light as cream, under a warm tart raspberry sauce. Christmas in Norway, any time of year at home.
- Time2 hr
- LevelEasy
- Costabout £0.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the rice, milk, water and salt in a heavy pan. Bring to a gentle simmer, then cook on the lowest heat for 40 minutes, stirring often, until the rice is very soft and the pudding is thick.
40 min - 2
Stir in the vanilla, tip into a bowl and let it cool to room temperature, then chill for at least 1 hour.
60 min - 3
Whip the cream with the icing sugar to soft peaks. Fold it through the cold rice in two batches until just combined and fluffy.
- 4
Make the sauce. Put the raspberries and caster sugar in a pan and heat gently for 5 minutes until the fruit breaks down.
- 5
Mix the cornflour with 1 tablespoon of cold water, stir it into the sauce and bubble for 1 minute until glossy.
1 min - 6
Spoon the riskrem into bowls and pour the warm sauce over 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.
