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Riskrem
Østlandet · Eastern Valleys

Riskrem

Cold rice pudding folded with whipped cream and vanilla, crowned with a glossy red berry sauce.

1 hrEasy
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Cultural Context & History

The Christmas Eve dessert, riskrem hides a single whole almond — whoever finds it wins the marzipan pig. Made from the day's leftover rice porridge, it is thrift turned into ritual.

Ingredients

  • 500 g cold rice porridge (risengrynsgrøt)
  • 300 ml whipping cream300 kcal · 0 g protein · 30 g fat · 6.7 g carbs per 100 g
  • 2 tbsp sugar523 kcal · 10.3 g protein · 31 g fat · 50.5 g carbs per 100 g
  • 1 tsp vanilla sugar143 kcal · 3.7 g protein · 6.2 g fat · 21.9 g carbs per 100 g
  • 1 blanched almond, skinned, to hide inside643 kcal · 21.4 g protein · 53.6 g fat · 17.9 g carbs per 100 g
  • For the sauce: 300 g raspberries, 100 g sugar, 50 ml water

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Balloon whiskWhips the cream to the stiff peaks the dessert needs.
  • Silicone spatulaFolds the porridge in without knocking out the air.
  • Fine sieveStrains the seeds for a smooth red sauce.

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Step-by-Step Instructions

  1. 1

    Whip the cream with the sugar and vanilla sugar until it holds stiff peaks.

  2. 2

    Fold the cold rice porridge gently into the cream until the mixture is completely smooth, then tuck a single blanched almond somewhere inside — by tradition, whoever finds it wins a marzipan pig.

  3. 3

    For the sauce, simmer the raspberries with the sugar and water for 5 minutes, then press through a sieve to remove the seeds and leave to cool completely.

  4. 4

    Keep the riskrem well chilled and serve cold, with the red raspberry sauce spooned over.

Chef's Tip

Fold the cream into porridge that is properly cold, not merely cool — warm grains slacken the cream and the dessert loses its lift. It is easiest to cook the porridge a day ahead.

Chef's Tip

Loosen stiff porridge with a splash of milk before folding, so it ribbons through the cream instead of sitting in stubborn lumps.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Østlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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