Norwegian Rice Cream
Baking and Desserts | Norwegian cuisine
⏳ Time
4 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Norwegian Rice Cream
Ingredients
- Boiled White Round Rice - 8.8 oz
- Salt - ½ teaspoon
- Milk - 1 qt
- Freeze-dried strawberry powder - 14.1 oz
- Sugar - 7.1 oz
- Potato protein - 1.1 oz
- 10% cream - 7 fl oz
- Vanilla salt - 3 teaspoons
Step by Step guide
Step 1
Rinse the rice and pour it into a pot with two cups of water, add salt, and cook over medium heat until all the water is absorbed. Be sure to use round rice with a high starch content to achieve a tender, creamy texture for the dessert.
Step 2
Once the rice is cooked, pour in the milk and continue cooking until all the milk is absorbed as well.
Step 3
Cool this mixture completely, then place it in the refrigerator to chill thoroughly. At this point, you could stop and enjoy a classic Norwegian dish called 'rice pudding,' but honestly, it resembles more of a boiled milk porridge. So let's continue to bring the cream to the desired consistency.
Step 4
While the rice is cooling, let's prepare the strawberry sauce. Blend the strawberries (you can use frozen ones) in a blender. Transfer to a saucepan, mix with sugar, and heat over low heat. It's better to use white sugar, as brown sugar adds its own color to the sauce.
Step 5
In a separate bowl, mix two teaspoons (level) of starch with a couple of tablespoons of water. When the strawberry puree starts to boil (remember to stir occasionally), mix the starch with water again, as it settles at the bottom, and pour it in a thin stream into the hot sauce. Again, stir constantly to prevent lumps from forming.
Step 6
Heat the sauce until it thickens, about 2 minutes. Set aside to cool.
Step 7
While the rice and strawberries are cooling, also place the cream in the freezer for 15-20 minutes. Chilling it this way will make it whip better.
Step 8
Pour the cream into a bowl with high sides and place the bowl in a pot of cold water. It's better if you add ice cubes to the water to make it icy. Whip the cream with a mixer, gradually increasing the speed.
Step 9
When the cream has whipped into a stiff, stable foam, gradually fold in the rice and the packet of vanilla sugar (I used 32 g). The rice should be very well cooled at this point to avoid melting the cream.
Step 10
Spoon the resulting cream into dessert cups, garnish with strawberry sauce, strawberries, or a sprig of mint.
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