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I thought that I have all the possible rice pudding variations recipes on this website – but I was wrong. My friend Sverre from Norway sent me a message – subject: You gotta try this! He was kind enough to include personal experience notes – and that makes it special. I am going to try it soon but I wanted to share this recipe with everyone, because it sure looks awesome!
The original recipe is posted on: http://www.mirabilis.ca/recipes/riskrem.html
And here are Sverre’s comments – and what do you know – his “slight” change to the recipe by adding chillies – really? Honestly – I can’t wait to try this one!
Direct from Sverre:
I have no idea why they insist on using a double boiler, a regular sauce pan will do just fine.
A tip is to precook the rice in equal amounts of water, then cook until water is absorbed, before adding the milk. This prevents the rice to stick to the bottom.
Definitely drop the almond extract and use real vanilla in the whipped cream instead.
The Danish version is typically served with cherry sauce, while the Norwegian is served with strawberry jam (home made, obviously ;-)).
This Christmas I tried it with a twist: Orange syrup with vanilla and chili:
- 1 cup orange juice
- 1 cup sugar
- 1 vanilla pod (just the seeds)
- 1/2 mild chili, no seeds
Bring to boil and let reduce to a syrup. Sample syrup and remove chili when you have sufficient “punch”. It’s not supposed to be hot in any way, only add a little extra to the syrup.
Add zest of 1 orange, then set to cool in the fridge