Total Time
1hr 12mins
Prep 12 mins
Cook 1 hr

My Norwegian friend made this for a ladies luncheon and I nearly died! It was absolutely wonderful and nothing like I'd ever had before. She drizzled warm raspberry syrup on top, along with a light crunchy wafer cone to contrast the creamy cloud-like consistancy of this traditional rice dessert. I'm sure you'll agree after you try it! It's truly delicious.

Ingredients Nutrition


  1. In a double boiler, heat butter, water and rice to boiling.
  2. Reduce heat and simmer uncovered for 12 minutes or until all the water is absorbed.
  3. Stir into the rice, the milk, salt, sugar and cinnamon stick.
  4. Heat to boiling the reduce heat, cover and simmer for 1 hour.
  5. Remove from heat; Remove cinnamon stick and add almonds.
  6. Cool and let rest.
  7. Chill at least 2 hrs. at room temperature; covered with plastic wrap (not to form skin) before folding in whipping cream; otherwise the cream will deflate and you'll have soup!
  8. Whip cream with vanilla and fold into cooled rice mixture.
  9. Keep cold before serving.
  10. Serve with warm raspberry syrup on top.


Most Helpful

This dessert had a wonderful texture. It is like rice pudding without the egg with whipped cream folded in. I added an another 3 tablespoons of sugar when I whipped the cream because the rice wasn't nearly sweet enough. I served it with raspberry syrup drizzled over the top and sliced almonds sprinkled over.

Sharlene~W April 02, 2002

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