RISKREM (NORWEGIAN RICE CREAM)
Make and share this Riskrem (Norwegian Rice Cream) recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick - about 1 1/2 hours.
- Add sugar and almond extract. Chill.
- Add all almonds.
- Stir in whipped cream.
- ** A favorite at Christmas, the person who receives the whole almond receives a special gift (often a marzipan pig).
NORWEGIAN RISKRIM
Riskrem is the Norwegian Christmas dessert. (Chill time not included in cooking time) Posting for ZWT6 (Scandinavia)
Provided by AZPARZYCH
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice and salt in milk in double boiler until rice is soft and mixture is thick, about 1.5 hours.
- Add sugar and almond extract; Chill 2-3 hours.
- Add the chopped almonds.
- Stir in whipped cream.
- Serve with red fruit sauce (raspberry or strawberry or.
- lingonberry).
Nutrition Facts : Calories 899.6, Fat 62.3, SaturatedFat 33.7, Cholesterol 197.2, Sodium 805, Carbohydrate 72.1, Fiber 2.5, Sugar 26, Protein 16.7
NORWEGIAN CHRISTMAS CABBAGE
A favorite I'm posting from Allrecipes.com. I'm posting this for ZWT III. This recipe was submitted by Finn Roed who stated: "Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds."
Provided by Happy Hippie
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Lay two slices of bacon across the bottom of a large pot.
- Cover with a layer of cabbage.
- Sprinkle a light dusting of flour and a pinch of caraway seed.
- Season with a little salt and pepper.
- Repeat layering as many times as possible until you run out of room.
- Fill the pot with enough water to come about 3/4 up the side.
- Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally.
- Let cool slightly, then stir in the vinegar and sugar.
- Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
- Note:.
- Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards.
- A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.
Nutrition Facts : Calories 266.1, Fat 14, SaturatedFat 4.6, Cholesterol 20.6, Sodium 280.3, Carbohydrate 30, Fiber 4, Sugar 22.2, Protein 6.4
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