Riskrem: A Creamy Dream from the Norwegian Christmas Table

There are certain dishes that, for me, are inextricably linked to the crackle of a fire, the scent of pine needles, and the joyful chaos of holiday gatherings. Riskrem, the beloved Norwegian rice pudding dessert, is one such dish. I remember my first experience with it vividly, at a friend’s family Christmas celebration in Oslo. It arrived, a snowy white mound adorned with a ruby-red lingonberry sauce, looking deceptively simple. But the first spoonful was a revelation – impossibly creamy, subtly sweet, with a whisper of almond. The real magic, however, lay in the tradition: the hidden whole almond, a playful treasure hunt promising good luck or a marzipan pig for the lucky finder. That moment, sharing laughter and anticipation around the table, solidified Riskrem as more than just a dessert; it became a symbol of warmth, community, and the sweet surprises of the season.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes (plus chilling time)
• Servings: 8
• Yield: 1 large dessert
• Dietary Type: Vegetarian

Ingredients

The beauty of Riskrem lies in its elegant simplicity, relying on a few high-quality ingredients to create a truly memorable dessert.

• 3⁄4 cup white rice (ensure it’s not instant or Minute Rice; long-grain varieties work best)
• 1 teaspoon salt
• 1 quart milk (whole milk will yield the richest result)
• 1⁄2 cup sugar
• 1 teaspoon almond extract
• 2 cups heavy cream, whipped and sweetened to taste
• 1⁄2 cup almonds, chopped
• 1 whole almond (the lucky charm!)
• For Serving: Red fruit sauce (such as lingonberry sauce or raspberry sauce)

Equipment Needed

• A large, heavy-bottomed saucepan or Dutch oven for cooking the rice pudding.
• A double boiler (or a heatproof bowl set over a saucepan of simmering water) for gentle, controlled cooking.
• A whisk for stirring.
• A separate bowl for whipping the cream.
• A serving bowl or individual serving dishes.

Instructions

Crafting Riskrem is a patient process, but one that rewards you with unparalleled creaminess and a delicate flavor. The key is slow, gentle cooking.

1. Begin the Rice Pudding Base: In the top of a double boiler, combine the 3⁄4 cup white rice, 1 teaspoon salt, and 1 quart milk. If you don’t have a double boiler, a heavy-bottomed saucepan will work, but you’ll need to exercise extra care to prevent scorching.
2. Cook Until Soft and Thick: Place the double boiler over simmering water (or set your saucepan over low heat). Cook the rice mixture, stirring frequently, until the rice is very soft and the mixture has become thick. This will take approximately 1 hour and 30 minutes. The gentle, indirect heat of the double boiler is crucial here; it prevents the milk from scorching and ensures the rice breaks down beautifully, creating a wonderfully creamy texture. Be patient; this slow cooking process is essential.
3. Incorporate Sweetness and Flavor: Once the rice is tender and the pudding is thick, remove it from the heat. Stir in the 1⁄2 cup sugar and 1 teaspoon almond extract. Mix thoroughly until the sugar is completely dissolved.
4. Chill the Pudding: Transfer the rice pudding to a clean bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the pudding until it is completely chilled. This chilling process is vital for the final texture and allows the flavors to meld.
5. Prepare the Almonds and Cream: While the rice pudding chills, prepare your other components. Chop the 1⁄2 cup almonds. In a separate bowl, whip the 2 cups heavy cream. You want it to be sweetened to your taste. Some prefer a lightly sweetened cream, while others like it a bit more decadent. Whip until medium peaks form – you don’t want it too stiff, as it needs to fold gently into the rice pudding.
6. Combine for the Final Dish: Once the rice pudding is thoroughly chilled, gently fold in the whipped cream. Be careful not to overmix; you want to maintain the lightness of the cream.
7. Add the Almonds: Now, fold in the chopped almonds. Reserve the 1 whole almond for later. Stir them in gently.
8. The Lucky Almond: Before you transfer the Riskrem to its serving dish, take the 1 whole almond and hide it somewhere within the pudding. This is the heart of the Norwegian tradition, the prize for the lucky diner!
9. Serve with Sauce: Spoon the Riskrem into a beautiful serving bowl or individual dessert dishes.
10. Adorn and Enjoy: Drizzle generously with your chosen red fruit sauce. The tartness of the lingonberry or raspberry sauce provides a perfect counterpoint to the rich, creamy pudding.

Expert Tips & Tricks

• The Right Rice is Key: Using a long-grain white rice like Arborio or Carnaroli is ideal. These varieties have a higher starch content, which breaks down during the long cooking time, contributing to that signature creamy texture. Avoid pre-cooked or instant rice, as it won’t achieve the same consistency.
• Stirring is Non-Negotiable: While the double boiler does most of the heavy lifting, frequent stirring is still essential, especially in the initial stages and if you’re using a regular saucepan. This prevents the rice from sticking to the bottom and ensures even cooking.
• Patience for the Pudding: The 1.5-hour cooking time for the rice pudding might seem long, but it’s precisely this slow, gentle cooking that transforms humble rice and milk into a luxuriously creamy dessert. Don’t be tempted to rush it.
• Chilling for Perfection: Letting the rice pudding cool completely before folding in the whipped cream is crucial. A warm pudding will melt the cream, resulting in a less airy and rich final texture.
• Sweeten Your Cream Wisely: Taste your whipped cream as you sweeten it. The overall sweetness of the Riskrem should be balanced, not overly sugary.

Serving & Storage Suggestions

Riskrem is best served chilled. Present it in a beautiful, clear glass bowl to showcase its snowy white appearance, or in individual elegant glasses. The vibrant red fruit sauce is not just for flavor; it adds a stunning visual contrast.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While it holds its texture well, it’s always best enjoyed fresh. Avoid freezing, as this can alter the texture of the cream.

Nutritional Information

Please note that these are approximate values and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	450 kcal	23%
Total Fat	32 g	41%
Saturated Fat	19 g	95%
Cholesterol	100 mg	33%
Sodium	400 mg	17%
Total Carbohydrate	36 g	13%
Dietary Fiber	1.5 g	5%
Sugars	14 g	28%
Protein	8 g	16%

Variations & Substitutions

While the classic Riskrem is hard to beat, there are a few ways to adapt it to your preferences or dietary needs:

• Nut-Free Option: For a nut-free version, simply omit the chopped and whole almonds. The dessert will still be delicious.
• Citrus Zest: A touch of finely grated lemon or orange zest added along with the almond extract can provide a bright, refreshing note.
• Different Berries: While lingonberries and raspberries are traditional, a mixed berry sauce or a tart cherry sauce would also be delightful.
• Lighter Cream: For a slightly lighter version, you can whip some or all of the heavy cream with an equal amount of crème fraîche or sour cream for a bit of tang.

FAQs

Q: What makes Riskrem so creamy without any thickening agents like cornstarch?
A: The creaminess comes from the long, slow cooking of the white rice in milk. The rice grains break down, releasing their starches and creating a naturally thick and velvety texture.

Q: Can I make the rice pudding base ahead of time?
A: Absolutely! The rice pudding can be made a day or two in advance and stored in the refrigerator. This will allow it to chill thoroughly, which is essential before folding in the whipped cream.

Q: What kind of rice is best for Riskrem?
A: Long-grain white rice is ideal. Avoid instant rice, as it won’t break down properly. Varieties like Arborio or Carnaroli are excellent choices due to their high starch content.

Q: Is the whole almond tradition mandatory?
A: The whole almond is a fun and traditional part of the experience, but it’s not strictly mandatory. If you prefer not to include it, the dessert will still be delicious.

Q: How do I prevent a skin from forming on the rice pudding as it cools?
A: The best way is to press a piece of plastic wrap directly onto the surface of the warm pudding before refrigerating it. This creates a barrier that prevents air from interacting with the surface.

Final Thoughts

Riskrem is more than just a dessert; it’s an embrace of tradition, a celebration of simple ingredients transformed by time and care. It’s the perfect embodiment of Norwegian coziness, a comforting dish that brings people together. Whether you’re a seasoned cook or just beginning your culinary journey, I encourage you to try your hand at this Norwegian gem. The process itself is a form of mindful cooking, and the reward – a bowl of pure, creamy delight, perhaps with a hidden almond waiting to be discovered – is truly exceptional. Serve it with your favorite red fruit sauce and enjoy the sweet symphony of flavors and textures. Happy cooking, and may your hidden almond bring you good fortune!