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Rice Pudding / Riskrem

Gelatin is an animal product, made from animal bones and tissue.A vegetarian alternative to regular gelatin is agar-agar, a gelatin made from sea vegetables.

Rice Pudding / Riskrem

Ingredients, Method & Procedure.

1/2 c. water
2 envelopes unflavored gelatin
1/2 c. sugar
1/2 tsp. salt
2 c. milk
l 1/2 c. cooked white rice
2 tsp. vanilla extract
1/4 c. chopped almonds
1 c. chilled whipping cream, or
nonfat dairy topping

1. In a saucepan, heat water, gelatin, sugar, and salt. Stir constantly until gelatin is dissolved (about 1 minute).

2. Stir in milk, rice, vanilla extract, and almonds.

3. Place the saucepan in a bowl of ice water, stirring occasionally for about 15 minutes. (Mixture should form a slight lump when dropped from a spoon.)

4. Beat whipping cream until stiff and fold into rice mixture.

5. Pour into an ungreased 1 1/2-qt. mold. Cover and chill until set (about 3 hours).

6. Turn out and serve cold with raspberry sauce.

Preparation time: 25 minutes (plus 3 hours to chill)
Serves 8

Raspberry Sauce / Rødsaus

1 10-oz. package frozen raspberries (with syrup), thawed
1/2 c. apple or currant jelly
1 tbsp. cold water
1 1/2 tsp. cornstarch

1. In a saucepan, bring raspberries (with syrup) and jelly to a boil. Turn off heat.

2. Combine water and cornstarch in a bowl. Then stir mixture into raspberries.

3. Return to a boil, stirring constantly.

4. Boil and stir for 1 minute.

5. Serve warm sauce on top of cold rice pudding.

Preparation and cooking time: 10 minutes
Serves 8

Posted by :   John Martin   on   Sunday, March 6, 2011

Categories :   Dessert   |   Norwegian   |   Rice & Starch


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