1 tsp salt
4 cups milk
½ cup sugar
1 tsp almond extract
1 pint cream, whipped and sweetened
Cook rice in salt and milk in double boiler 1 ½ hours. Add sugar and almond extract. Chill 24 hours. Add whipped cream.
1 cup water
1 pkg frozen raspberries (blend and strain out seeds)
Water (enough to make 3 cups juice)
3 Tbsp cornstarch
Sugar, enough to sweeten
Cook, stirring until thickened
This is a tribute to my sweet little Norwegian Grandma who used to make this for us when we were little kids (along with tubed caviar over eggs on bread...you can thank me for sharing this recipe...)
This is my Grandma's original recipe. I did not cook the rice in a double boiler for 1 1/2 hours. I just cooked it in my med saucepan over low heat. You will need to stir it often so the milk doesn't burn on the bottom of the pan. I also added twice as much rice as this recipe calls for. It just added more body, and once I added the whipped cream I was glad I added more rice. This is a very rich dessert. If you do not like almond extract, just use vanilla. The almond really is what makes this a Scandinavian recipe. And the raspberry sauce...YUM!! This would make a delicious ice cream topping. I left mine a little on the tart side to counteract the richness of the cream, and it was fabulous!
Glede seg over, nyte!