Suzanne Taylor’s Riskrem med R

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Suzanne Taylor's Riskrem med R

“Sunday dessert at my grandparents’ house in Stavanger, Norway, was sure to be something special like Riskrem med R°d Saus. This should be served with the pudding very cold, the sauce warm.”


  • 4 tablespoons rice
  • 2 cups milk
  • 2/3 cup blanched almonds, finely chopped
  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1/2 tablespoon unflavored gelatin
  • 1/4 cup water
  • 1 cup heavy cream, whipped


Rinse the rice and scald the milk. Boil rice in milk until soft, adding almonds, butter, sugar, and extracts. Soften gelatin in water, put softened gelatin into rice mixture while rice is still warm, stir, and let cool thoroughly. Whip cream stiff, add to rice mixture, and mix thoroughly. Pour into a mold or bowl, and chill in refrigerator at least 4 hours.

Fruit Sauce


  • 1 cup fresh (or frozen) raspberries, or pitted cherries
  • 1/2 tablespoon potato starch or 1 tablespoon cornstarch, stirred into a little cold water


Bring the fruit to a boil, add starch, let boil 1 minute, and remove from heat. Turn chilled pudding into a serving dish, pour the fruit sauce over, and serve

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