Riskrem

The party’s over!

My mom’s birthday party was a success! We served over 100 guests. Thank goodness for my children, their partners and my grandchildren! My mother said, “so many people told me that I looked beautiful I was beginning to believe them!” She also said that if she lives to be 101 she doesn’t expect another party!  

Now it’s time for me to concentrate on preparations for our Christmas celebration. This week it’s up with the Christmas decorations! Today I am sharing another Norwegian recipe. I had thought about serving this at the birthday party, but decided I had enough food. I did take it to two potluck lunches last week and everyone liked it. This recipe was shared by Joyce Jorgenson, who got it from a Norwegian cookbook she purchased when visiting Norway.
 
Riskrem (rice cream):
3 cups rich milk
1/2 cup rice

Cook over medium heat until rice is very well cooked and pudding-like, use a heavy pan and watch closely stirring much of the time takes 15-20 minutes.

Add 1/2 generous cup sugar and 1 Tbsp vanilla, let stand until cool. Beat 1 pint (2 cups) heavy cream until peaks form then soak 1 package plain gelatin in 1/4 cup cold water, then add 1/4 cup boiling water, stir until dissolved, fold into the heavy whipped cream. Lastly fold in the rice, stirring occasionally so rice won’t settle, then chill until set. You can put into a bowl or individual dishes. Serve with sauce made from red raspberry jam heated with water to make a runny sauce. I used the following sauce:
 
Raspberry sauce:
1 10 oz. frozen raspberries, thawed, drain raspberries saving liquid, add water to reserved liquid to make one cup.
1 Tbsp cornstarch
dash of salt
2 tsp lemon juice

Combine all and cook until thick and clear, cool serve over rice cream. I received the Raspberry sauce recipe from my friend Pat Rose. She serves it over pound cake, which is delicious too.