Every year for Christmas we make Riskrem and krumkake for dessert.
To make Riskrem you first need to make the porridge, Risgrot. The key to this dish is to use Arborio rice, not long grain rice. Risgrot is a lot like risotto, but you use milk instead of broth.
Start out with boiling rice in water.
Boil until the water has reduced.
Just like risotto, you add warm milk slowly a 1/2 cup at a time like you would broth.
When all the milk has been added, let it cool.
To make the Risgrot into Riskrem, add real whipped sweetened cream. Delicious!
We eat our Riskrem with Krumkake. A delicate almond cookie.
I use a krumkake maker. It has some Scandinavian patterns on the iron. I love it!
Add just a little batter. It spreads into a very thin round cookie.
We use this cone thing 🙂 to roll the cookies into shape.
Finished Krumkake.
I make a sweet red sauce to go with our riskrem. Add a krumkake and there is dessert!