Dessert: Norwegian Rice Cream

posted by Marlen 02-08-102 2:12 AM

Norwegian Rice Cream (Rice pudding)

6 cups milk
Scant cup of regular long grain rice
3 tablespoons sugar
1/2 teaspoon salt
1 cup heavy cream, whipped
1 (14 1/2 oz.) jar Lingonberries

In large heavy saucepan over medium heat, heat milk, rice, sugar and salt until tiny bubbles form around edge. Reduce heat to low, cover and simmer 45 to 50 minutes or until rice is tender, stirring occasionally. Refrigerate until well chilled.

In small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Fold into rice mixture and refrigerate to chill well. Serve with lingonberries on top. Serves 8


The Norwegian Table
Red Sauce

1 box frozen strawberries
1 cup water
1-1/2 tlbs. Cornstarch

Boil strawberries and water for 5 minutes. Mix starch with a little water. Add to the strawberry mixture. Bring to a boil again, stirring all the time. It should thicken. Take from heat and cool. Serve with rice cream or other dessert puddings.


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