If you've never had riskrem, you're missing out! This Norwegian rice pudding dessert is luscious, creamy and oh-so-easy to make.
This was, hands down, my favorite dessert during my time in Norway.
Made from leftover rice porridge, this treat takes all the deliciousness of a vanilla pudding, makes it lighter, adds a subtle chew and tops it with a sweet berry sauce.
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What is riskrem?
Riskrem is a rice pudding traditionally made from leftover risgrøt (rice porridge) and whipped cream.
While riskrem is eaten throughout the year, it's particularly common around Christmas when risgrøt is also traditionally eaten.
Ingredients
Traditionally this recipe would have just three ingredients: Porridge, heavy whipping cream and powdered sugar.
In case you don't have all those on hand, these are the ingredients you'll need to make it - porridge through dessert.
A few notes on key ingredients:
- White medium grain rice: This type of rice creates a moister porridge than long grain rice without being as starchy as short grain rice. Varieties that work well for this recipe include Calrose, Arborio and medium-grain Japonica.
- Whole milk: A higher-fat milk makes for a creamier porridge.
- Heavy whipping cream: Heavy cream and heavy whipping cream can be used interchangeably (they're actually the same thing). Whipping cream with less than 36% milk fat is not recommended as a substitute.
- Powdered sugar: Adds a little bit of sweetness and helps the heavy whipping cream stiffen.
Step-by-step instructions
First, make the porridge.
Simmer the water and rice until nearly all of the liquid has been absorbed.
Add the milk in two equal parts, cooking until absorbed.
Chill completely.
Second, whip the powdered sugar and heavy whipping cream to stiff peaks.
Finally, fold the whipped cream into the cold porridge.
Expert tips
- Working ahead: You can make the porridge up to 3 days in advance.
- Whipping heavy cream: Whip your heavy cream until it just begins to hold stiff peaks. You'll want to watch it carefully once it hits soft peaks as it will go from soft to stiff quickly.
- Fixing broken whipped cream: If you've overwhipped your cream and it's broken (it'll look separated and chunky), you can fix it by drizzling cold, unwhipped heavy cream into it with your mixer on low. Keep adding cream and mixing until it's fluffy.
Serving suggestions
Riskrem is most often served with a strawberry, raspberry or, for the very traditional, cloudberry sauce. Any fruit sauce or compote will pair well with this dessert.
Storage
Riskrem should be stored in an airtight container in the fridge and will keep for 2-3 days.
More Norwegian desserts
Norwegian desserts are simple, elegant and one of my favorite things to make. If you're looking for a few more recipes to try, here are some of my favorites:
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.
Recipe
Riskrem
Riskrem is a traditional Norwegian rice pudding made from rice porridge and heavy whipping cream.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 3 cups 1x
- Category: Dessert
- Cuisine: Norwegian
Ingredients
- ½ cup medium-grain rice
- 2 cups + 2 tablespoons (½ liter) whole milk
- ¾ cup (2 dl) water
- ½ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 cup heavy whipping cream
Instructions
Rice porridge:
- Combine the rice and water in a large saucepan.
- Bring to a boil then reduce to a simmer. Cook until the rice has absorbed nearly all of the water.
- Add the milk in two equal parts, bringing the liquid back to a simmer and cooking until nearly all of the milk has been absorbed before adding more milk. Stir frequently.
- Add the vanilla extract with the last addition of milk. Cook until all of the liquid has been absorbed.
- Remove the porridge from the heat and allow to cool slightly before packing for refrigeration. Chill completely (1-2 hours).
Assembly:
- Combine the powdered sugar and heavy whipping cream.
- Whip on medium-high until stiff peaks form.
- Using a spatula, fold the whipped cream into the cooled porridge.
- Top with a fruit sauce or compote immediately before serving.
Notes
- Working ahead: You can make the porridge up to 3 days in advance.
- Whipping heavy cream: Whip your heavy cream until it just begins to hold stiff peaks. You'll want to watch it carefully once it hits soft peaks as it will go from soft to stiff quickly.
- Fixing broken whipped cream: If you've overwhipped your cream and it's broken (it'll look separated and chunky), you can fix it by drizzling cold, unwhipped heavy cream into it with your mixer on low. Keep adding cream and mixing until it's fluffy.
- Storage: Will keep in the refrigerator for 2-3 days.
Nutrition
- Serving Size: ¾ cup
- Calories: 284g
- Sugar: 10.7g
- Sodium: 62mg
- Fat: 15.4g
- Saturated Fat: 9.3g
- Carbohydrates: 30g
- Fiber: 0.3g
- Protein: 6.3g
- Cholesterol: 54mg
Sue says
Oh, I love the looks of this!!
Gloria says
I love the sound of this rice pudding. With strawberries in season, this will be a hit with the family for dessert. Great for entertaining too.
Marta says
I never tried riskrem before so I was intrigued. I'm so glad I made it because it is one of the best rice puddings I've had. I can't wait to make it again and switch up the fruits.
Veronika says
This recipe looks so delicious, cannot wait to make it 😉 So easy to make and so delicious!
Sean says
This was my first attempt at rice pudding and it was a complete hit! My friends loved it at the end of our potluck.
Tammy says
It's been so long since I've had rice pudding! This looks beautiful and sounds absolutely delicious..I love swirl of fruit in there.
Erin says
This looks so delightful! I love the color and that it isn't full of sugar. Will try it soon!
Hayley Dhanecha says
I love rice pudding recipes from around the world! Riskrem is new to me so I had to try your recipe - it was absolutely delicious and will now be a regular for us!
Sangeetha says
I recently tried making riskrem, and oh my goodness, it was absolutely delicious! The creamy and luscious texture of the rice pudding was incredible, and the subtle chew added a delightful twist. The sweet berry sauce on top elevated the flavors even more, creating a perfect balance of sweetness. It was such a comforting and satisfying dessert.
Veronika says
We loved this pudding! I had some leftover strawberry puree from making strawberry syrup so we served that on top. So creamy and comforting.