Norwegian Rice Cream: A Holiday Favorite
In Scandinavia, rice porridge is a cherished Christmas tradition, and in Norway, it takes on a special role during the holidays. On December 23rd, we enjoy it warm with a sprinkle of ground cinnamon, sugar, and a dab of butter—a comforting start to the festive season
The next day, leftover rice porridge transforms into “riskrem,” or Rice Cream, a classic Christmas Eve dessert. Fluffy whipped cream, lightly sweetened and flavored with vanilla bean, is folded into the rice porridge, creating a dreamy, creamy treat served with raspberry sauce.
I make my rice porridge in the oven, a less traditional but foolproof method to avoid scorching. For the best flavor, I use a fresh vanilla bean in the porridge and vanilla bean paste in the Rice Cream, delivering a delightful burst of vanilla in every bite.
One batch of rice porridge makes enough for both dishes, but if you prefer, you can halve the recipe to prepare just the Rice Cream. That said, I highly recommend making the full recipe—rice porridge is a wonderfully cozy dish to enjoy during the cold winter months, and having both is a holiday treat you won’t regret!
With love from Norway,
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