Riskrem med Rød Saus / Creamy Rice Pudding with Red Berries Sauce (served cold)

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English version along with Norwegian

Norsk: (English below)

.....og når man lager Risengrynsgrøt (oppskrift HER) er det veldig lurt å lage en stor porsjon slik at man har igjen til å lage Riskrem!!! Jeg kjenner mange som har dette til fast dessert på Julaften, tradisjoner igjen vet dere, eller til dessert en annen dag i julen. Uansett, det er kjempegodt!!! Liker godt Trygve's historie fra han var liten. Han ELSKER riskrem med rød saus, og for å få mest mulig gjorde han som følger: Tok LITT riskrem på tallerkenen, så MYE saus. Å fillern, det ble jo for MYE saus nå i forhold til riskremen, så naturlig nok måtte han jo da få forsyne seg med mer riskrem, men nå ble det jo for MYE riskrem i forhold til sausen, så - litt mer saus........ ;) He-He. Sånn kan det gjøres!

English:

....and when you're going to make hot Rice Pudding (recipe HERE) it is a good idea to make a large portion in order to have leftovers to make cold Rice Pudding for dessert the next day!!!!! I know a lot of people who always eat this for dessert on Christmas Eve, traditions you know, or for dessert another day during Christmas. However and whenever, it is yummy!!! I like Trygve's story from when he was little. He LOVES rice pudding with red berries sauce and in order to get as much as possible he did as follows: Helped himself to a SMALL dollop of rice pudding, and poured over A LOT of sauce. Oh dear, that was just TOO MUCH sauce in comparison to the rice pudding, so naturally he had to take some more rice pudding, but now it was TOO MUCH rice pudding compared to the sauce, so - a little more sauce on the plate.....;) He-He. Attaboy!

INGREDIENSER (4-6 porsj) / INGREDIENTS (serves 4-6)

Til Riskremen / for the Rice Pudding

ca. 700 g kald risengrynsgrøt* / ca. 700 g chilled leftover rice pudding**(1.5 lb)

2,5 dl fløte / 250 ml whipping cream (1 cup)

4 ss sukker / 4 tbsp sugar

2 ts vaniljesukker / 2 tbsp vanilla sugar

* oppskrift HER 

** recipe HERE 

Til Rød Saus / For the Berry Sauce

2 dl saft (bringebær) / 200ml squash concentrate (raspberry) (3/4 cup + 2 tbsp)

3 dl vann / 300 ml water (1 1/4 cup)

1,5 ss potetmel el. maizenna / 1,5 tbsp corn flour

FREMGANGSMÅTE / METHOD

Norsk: (English below)

Riskrem: Ha kremfløte, sukker og vaniljesukker i en bolle og pisk krem. Tilsett kjøleskapskald risengrynsgrøt og bland godt. La stå i kjøleskap minst et par timer før servering.

Rød Saus: Ha saft, vann og potetmel/maizenna i en liten kjele og bland godt. Gi et lite oppkok, 1-2 minutter og sett til avkjøling. Strø litt sukker over for å unngå at snerk dannes. Hell i en mugge og server kjøleskapskald med riskremen.

Tips: Hvis du vil kan du skålde noen mandler, hakke og strø over riskremen. Dekorativt og godt!

English:

For the Rice Pudding: Pour whipping cream in a bowl together with sugar and vanilla sugar, and make whipped cream using an electric mixer. Add the fridge-chilled rice pudding to the cream and mix well. Leave in the fridge at least a couple of hours before serving.

For the Red Berries Sauce: Pour the squash concentrate and water in a small saucepan together with the corn flour. Mix well. Bring to the boil and let simmer for 1-2 minutes. Set aside to cool. Sprinkle a little sugar over in order to avoid "skin" forming. Pour into a jug and serve fridge-cold with the cold rice pudding.

Tips: If desired, you can blanch some almonds, chop them and sprinkle them over before serving. Decorative and tasty!

DEILIG JULEDESSERT / DELICIOUS CHRISTMAS DESSERT

Risengrynsgrøt (oppskrift HER) / Hot Rice Pudding (recipe HERE)