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Almond Rice Cream Pudding
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Rice Cream
¾ c
plus one tablespoon water
Jump
½ c
risotto or Arborio rice
Jump
1 ⅔ c
whole milk
Jump
pinch of sea salt
Jump
Almond Cream
1 ⅔ c
double cream / heavy cream
Jump
1 tbsp
sugar
Jump
1 tsp
vanilla paste
Jump
c
roughly chopped almonds
Jump
Raspberry Sauce
2 c
fresh raspberries
Jump
1 ⅔ c
water
Jump
½ c
sugar
Jump
2 tbsp
corn starch
Jump

Marte Marie Forsberg’s The Cottage Kitchen takes readers on a journey to the idyllic English countryside while sharing her seasonal recipes. 

I often have traditional Norwegian rice cream porridge for dinner, which always leaves me with leftovers, as my eyes are usually bigger than my stomach. And I love to take that excess and make this dead-easy dessert. Should you
not have any leftover Norwegian Sweet Rice Cream Porridge, simply follow the recipe below. You can make the red sauce from most berries and fruit, but I prefer to use purple plums or raspberries for a sweet, deep red sauce.
This dish is a simple crowd-pleaser that you can easily make in advance and keep cool in the fridge, ready to be served. Serve chilled with the raspberry sauce and a glass of port wine or hot black coffee.

Directions

  1. For the rice cream (if using leftover rice cream, skip this step): In a medium saucepan set over medium-high heat, bring the water and rice to a boil. Reduce the heat to low and simmer until the water has almost completely evaporated, 5 to 8 minutes. Give the rice a good stir and add the milk and pinch of salt. Increase the heat to medium and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and cook, stirring occasionally, until soft, 55 to 60 minutes. Let cool completely, 1 to 2 hours, or overnight in the fridge.
  2. For the almond cream: In a medium bowl, using an electric hand mixer, beat the cream, sugar, and vanilla paste until soft peaks form, 4 to 5 minutes. Using a flexible spatula, fold in the chopped almonds. Fold the almond cream mixture into the chilled rice.
  3. For the raspberry sauce: In a medium saucepan set over medium heat, combine the raspberries and 1 1/3 cups water. Bring to a boil then reduce the heat to a simmer and cook until soft, 10 to 12 minutes. Strain the sauce through a fine-mesh sieve or cheesecloth if you wish to make the sauce clear and seed-free. Return the sauce to the pan set over medium heat and add the sugar. Bring the sauce to a boil and cook until the sugar is dissolved, 1 to 2 minutes.
  4. Combine the cornstarch and remaining 1/3 cup of water in a jar, tighten the lid, and shake until the cornstarch is dissolved and the mixture is smooth and lump-free. Pour the mixture into the sauce in a thin stream while stirring to combine. Cook until the sauce thickens, 1 to 2 minutes more.
  5. Divide the pudding among individual serving bowls and pour the warm raspberry sauce on top.

Reprinted from The Cottage Kitchen. Copyright © 2017 by Marte Marie Forsberg. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

The Cottage Kitchen

Marte Marie Forsberg

Book Cover