Rice Cream ala Gladkokken With a Berry Sauce - My dessert of choice on Christmas eve

Growing up, rice cream was always the dessert on Christmas eve. There was always a lot of excitement as a child when the rice cream was being served. It was fun and a good interruption to the excitement you felt waiting to open your gifts. Like a lot of other families we also had a hidden almond in the rice cream, which everyone wanted. Still to this day I do it and everyone around the table gets in an extra good mood.



Rice cream

  • 1 kg cold rice porridge
  • 3 dl heavy cream
  • 2 tbsp sugar
  • 1 pcs vanilla bean

Bærsaus / rødsaus

  • 2 poser Berry mixture
  • 2 dl water
  • 2 dl sugar
  • 1 pcs vanilla bean

The price for finding the almond was usually a marzipan pig, so the game of who found it was more important than the actual price. I'm not going to criticize how my parents made the dessert for us, but some changes make the classic dessert a lot better. I usually make an extra large portion of rice porridge one of the last days before Christmas. What's left gets thrown in the fridge to make rice cream later. I add some fresh vanilla and make a red sauce from berries, which is much better that the old way of cooking a mixture of potato flour and concentrate of berries.

Step 1

I start with making the rice cream. Start whisking heavy cream till it thickens up. Youre done whisking when the cream can form some soft peaks. Mix sugar and the insides of a vanilla bean into the cold porridge. Then you add cream to taste. Some prefer a sweeter variant, then you just add more sugar. When the cream is well incorporated, cover it with plastic wrap and let it rest in the fridge till you serve it. I usually make it the day before Christmas so I dont have to worry about it that day.

Step 2

For the berry sauce you start with water and sugar in a large pot (big enough for the berries later). Cut a vanilla bean into two, scrape out the insides and put it all in the water. Let it simmer so the sugar can dissolve, add the berries and continue simmering for 15 minutes. Then pour it into a blender and blend until it's completely smooth. Pour it into a fine mesh strainer and strain it. This way none of the seeds or the remains of the vanilla bean gets in the finished sauce. Pour it into a bowl and let it cool.

Serve the delicious rice cream in some good sized portions and let the guests pour over the sauce themselves. Have a merry Christmas :-)