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Christmas Rice Cream with Raspberries


You cannot tell a Norwegian that his classic Christmas doesn’t include a dessert of rice porridge, with whipped cream, vanilla, sugar, and delicious raspberries. I’ve put together this recipe so you guys can do the classic round of who’s the big winner of the family Christmas dinner. Make sure to put one white almond (remove the brown skin). Whoever is the lucky one to get the almond should be given a marzipan pig as a prize. Make sure to suspect everyone around the table for having the almond. And most of all, DO NOT share the information that you have it until everyone has finished their portion. It’s not just a dessert or a game of who’s the best at hiding the almond. It’s a tradition for almost every Norwegian!


Black = Rice Porridge Red = Rice Cream

European Measurements
1 cup short rice (Basmati)
4 dl. water
1 liter milk
Rice Porridge
7 dl. heavy cream
4 dl. sugar sugar
2 tsp. vanilla
200g raspberries
US Measurements
1 cup short rice (Basmati)
2 cups water
5 cups milk
Rice Porridge
3 ½ cups heavy cream
2 cups sugar
2 tsp. vanilla
14 oz. raspberries


  1. Start by boiling rice and water for about 10 minutes.
  2. Then add milk and bring that to boil.
  3. Add a lid and leave it in the oven for 60 minutes.
  4. Then leave it in the fridge for about 3 hours to cool down.
  5. In a mixture whip sugar and heavy cream
  6. Add vanilla, and mix real quickly. (I also use some real vanilla bean in it)
  7. Mix together with the rice porridge.
  8. Leave it in the fridge until you want to serve.

Heat up raspberries with a cup of sugar. Serve warm or cold with the Rice Cream.

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100o Celsius

212o Fahrenhiet



Summary Sweet rice porridge mixed with whipped vanilla cream. Amazingly good tradition from Norway. Add a white almond and have the family eat until they find it. Winner always get a price!


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