Norwegian Rice Cream
8 servings
240 minutes
Norwegian rice cream is a true embodiment of Scandinavian simplicity and elegance. This delicate treat has transformed over the centuries from a traditional rice pudding into an elegant dessert adorned with fragrant strawberry sauce. Its flavor is soft and creamy with a hint of vanilla sweetness, while the texture is airy and silky thanks to whipped cream. The strawberry sauce adds bright fruity notes, creating a harmonious balance of flavors. This cream is a staple at festive gatherings in Norway, especially at Christmas. It can be served as a standalone dessert or paired with crispy waffles. Its lightness and delicacy make it a favorite treat for the whole family, and its preparation requires no complicated techniques—just patience and love for culinary traditions.
1
Pour 2 cups of water over 1 cup of rice, add salt, and cook on medium heat until all the water is absorbed. Use round-grain rice with high starch content for a creamy dessert texture.
- Round rice: 250 g
- Salt: 0.5 teaspoon
2
When the rice is cooked, pour in the milk and let it cook further until all the milk is absorbed.
- Milk: 1 l
3
This preparation needs to be completely cooled, and then placed in the refrigerator to be very cold. In general, you can stop at this stage and enjoy the classic Norwegian dish called 'rice pudding', but honestly, it resembles less of a dessert and more of a boiled milk porridge. So, we continue to bring the cream to the desired consistency.
4
For this, while the rice cools down, we will prepare the strawberry sauce. We chop the strawberries in a blender (frozen ones can be used). Transfer to a pot, mix with sugar and put on low heat. It's better to use white sugar as brown sugar adds its color to the sauce.
- Frozen strawberries: 400 g
- Sugar: 200 g
5
In a separate bowl, mix two teaspoons (level) of starch with a couple of tablespoons of water. When the strawberry puree starts to boil (remember to stir occasionally), mix the starch with water again, as it settles at the bottom, and pour it in a thin stream into the hot sauce. Again, stir constantly to prevent the starch from forming lumps.
- Potato starch: 30 g
6
Heat the sauce until it thickens, about 2 minutes. Let it cool.
7
While the rice and strawberries cool, also place the cream in the freezer for 15-20 minutes. Chilling them this way will make them whip better.
- Cream 30%: 200 ml
8
Pour the cream into a deep bowl and place it in a pot of cold water. It's better to add ice cubes to make it icy. Whip the cream with a mixer, gradually increasing the speed.
9
When the cream is whipped into a strong stable foam, gradually mix in the rice and a packet of vanilla sugar (I took 32 g). The rice should be very well cooled at this point to avoid melting the cream.
- Vanilla sugar: 3 teaspoons
10
Place the resulting cream in dessert cups and decorate with strawberry sauce, strawberries, or a mint leaf.