Norwegian Rice Pudding
Recipe by Nicole Thom-Arens
Serves 6 to 8
My love of rice pudding extends way back to elementary school when my mom would make a box version from Uncle Ben’s that was spiced with cinnamon and dotted with raisins. All these years later, I still adore a cinnamon raisin rice pudding, but this homemade version of Norwegian rice pudding is a little more sophisticated in flavor with lemon zest, vanilla, and almond extract and a homemade raspberry compote topping. It’s perfectly festive for the holiday table and can be served alongside the meal (Midwestern sweet salad style) or as dessert. Use leftover raspberry compote for Sliced Linzer Cookies or Raspberry Swirl Almond Cake. For added crunch, and in the style of a traditional Norwegian rice pudding, add some toasted sliced almonds just before serving.
Ingredients:
4 cups whole milk3/4 cup arborio rice1/3 cup granulated sugar1 teaspoon lemon zest1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon vanilla bean paste1/2 teaspoon almond extract
Raspberry compote:2 1/2 cups frozen raspberries2 tablespoons sugar1 lemon
Optional whipped topping:
1/2 cup whipping cream1 tablespoon powdered sugar1/2 teaspoon vanilla bean paste
Instructions:
1. Zest the lemon into a small bowl. Set aside.2. Add the raspberries to a medium saucepan. 3. Add 2 tablespoons of sugar and the juice of half the lemon to the raspberries. Cook over medium heat until the raspberries are boiling. Reduce to a simmer and cook until nearly all of the liquid has evaporated and you’re left with a thick compote. Stir frequently. 4. When the raspberries have reduced into a thick compote, transfer the compote into a heat-safe container. Chill until you’re ready to use. 5. To make the rice pudding, add milk, rice, sugar, salt, lemon zest, and vanilla to a medium saucepan. Stir to combine. 6. Cook the rice over medium heat until it comes to a simmer. Stir frequently. (This can take up to 30 minutes. Resist the urge to rush this process.)7. Once the rice comes to a simmer, reduce the heat to low and cover. Allow the rice to simmer until tender and the mixture is thick. Stir frequently. (This takes 20 to 30 minutes. Watch it closely after 15 minutes to make sure it doesn’t burn.)8. Once the rice has cooked, remove it from heat and stir in the almond extract. Transfer the rice pudding to a bowl. Cover with plastic wrap making sure to press the plastic to the top of the rice to prevent a skin from forming. Refrigerate for at least 2 hours before adding the whipped topping.. (You could serve this warm sans cream if you'd like.)9. When you’re ready to serve the rice pudding, make the whipped topping by add the whipping cream, powdered sugar, and vanilla to a mixing bowl. Mix on medium-low until firm. 10. Fold the whipped cream into the chilled rice. (The rice will be stiff, so work in the cream in small batches.)11. Top the rice pudding with the chilled raspberry compote and serve.
Store leftovers in an airtight container and refrigerate for up to 3 days.
Ingredients:
4 cups whole milk3/4 cup arborio rice1/3 cup granulated sugar1 teaspoon lemon zest1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon vanilla bean paste1/2 teaspoon almond extract
Raspberry compote:2 1/2 cups frozen raspberries2 tablespoons sugar1 lemon
Optional whipped topping:
1/2 cup whipping cream1 tablespoon powdered sugar1/2 teaspoon vanilla bean paste
Instructions:
1. Zest the lemon into a small bowl. Set aside.2. Add the raspberries to a medium saucepan. 3. Add 2 tablespoons of sugar and the juice of half the lemon to the raspberries. Cook over medium heat until the raspberries are boiling. Reduce to a simmer and cook until nearly all of the liquid has evaporated and you’re left with a thick compote. Stir frequently. 4. When the raspberries have reduced into a thick compote, transfer the compote into a heat-safe container. Chill until you’re ready to use. 5. To make the rice pudding, add milk, rice, sugar, salt, lemon zest, and vanilla to a medium saucepan. Stir to combine. 6. Cook the rice over medium heat until it comes to a simmer. Stir frequently. (This can take up to 30 minutes. Resist the urge to rush this process.)7. Once the rice comes to a simmer, reduce the heat to low and cover. Allow the rice to simmer until tender and the mixture is thick. Stir frequently. (This takes 20 to 30 minutes. Watch it closely after 15 minutes to make sure it doesn’t burn.)8. Once the rice has cooked, remove it from heat and stir in the almond extract. Transfer the rice pudding to a bowl. Cover with plastic wrap making sure to press the plastic to the top of the rice to prevent a skin from forming. Refrigerate for at least 2 hours before adding the whipped topping.. (You could serve this warm sans cream if you'd like.)9. When you’re ready to serve the rice pudding, make the whipped topping by add the whipping cream, powdered sugar, and vanilla to a mixing bowl. Mix on medium-low until firm. 10. Fold the whipped cream into the chilled rice. (The rice will be stiff, so work in the cream in small batches.)11. Top the rice pudding with the chilled raspberry compote and serve.
Store leftovers in an airtight container and refrigerate for up to 3 days.