Norwegian Rice Cream with Berry Sauce (Riskrem) – Ginger with Spice

Norwegian Rice Cream, or Riskrem, is one of the most beloved Christmas desserts in Norway. Light, creamy, and just sweet enough, it’s made by folding whipped cream into cold rice porridge and serving it with a bright, tangy berry sauce. 

If you’ve already made risgrøt (Norwegian rice porridge), this is the perfect way to transform your leftovers into a festive treat. It’s rich without being heavy, sweet without being cloying, and so simple that anyone can make it.

Other Norwegian desserts you should have in your repertoire include fluffy Norwegian waffles, krumkake (another Christmas dessert!), apricot and rum pastry soft cakes and a Tropical Aroma spice cake! 

Why you’ll love this recipe

Riskrem is a true Norwegian holiday tradition. It’s most commonly served on Christmas Eve after a hearty dinner. The combination of creamy rice pudding and tart berry sauce balances beautifully, giving you a dessert that feels both festive and refreshing after a rich meal.

The berry sauce is usually made with raspberries, sometimes mixed with strawberries or blackberries, and can be served warm or cold depending on preference. While it’s mainly tied to Christmas in Norway, riskrem is also a popular winter dessert whenever there’s leftover rice porridge to use up.

It pairs especially well with strong coffee or even a glass of dessert wine for a more elegant twist.

So mainly you’ll love this because

• it is festive
• yet so easy to make
• easy to double or triple 
• can be made a day in advance, 
• but it’s so easy you don’t feel the need for that
• and it’s creamy 
• and delicious.

Ingredients

For a homemade Norwegian rice cream you will need:

• Heavy cream – Whipped to soft peaks, it lightens the dense rice porridge and gives the dessert its airy, creamy texture.

• Sugar – Sweetens the cream and balances the tartness of the berry sauce.

• Vanilla extract (or vanilla sugar) – Adds a warm, fragrant note that complements both the cream and the rice base.

• Cold rice porridge (risengrynsgrøt) – The foundation of the dish. Using it cold helps the cream fold in without melting, creating a smooth, fluffy dessert. You can use storebought rice porridge too for an even easier dessert.

For the berry sauce:

• Frozen berries – A mix of raspberries, strawberries, and blackberries is traditional, but you can use what you like. And frozen because we usually eat this in December, but fresh works too of course.

• Sugar – Sweetens the sauce and helps create a syrupy texture.

• Lemon juice and zest – Brightens the flavor and balances the sweetness of the berries.

Instructions

Before you begin: For a Norwegian rice cream, you will need to have cold, leftover rice porridge. This can be store-bought or homemade, but of course, I recommend homemade. It’s a lovely lunch! 

Make the whipped cream : Beat the heavy cream, sugar, and pure vanilla extract until soft peaks form. Don’t overwhip, you want it fluffy, but not stiff and buttery (5).

Fold in rice pudding: Gently fold the cold rice pudding into the whipped cream using a spatula (6). Mix until smooth and well combined (7). Store this in the refrigerator while you make the sauce.

Prepare the berry sauce: In a saucepan, combine the berries, sugar, and lemon juice with zest (1-2). Simmer for about 10 minutes until the berries break down and the sauce thickens slightly (3). Taste and adjust the sugar and lemon to your own taste.

Strain if desired: Traditionally, the sauce is strained for a smooth texture (4), but you can leave it chunky if you prefer.

Serve: Spoon the rice cream into bowls and top generously with the berry sauce. The sauce can be served warm or cold, although cold is more traditional.

Substitutions

For this recipe, I don’t think there are a whole lot of substitutions. You can of course use different sweeteners like honey or maple syrup for a different flavor profile, and you can use whipped coconut cream, however it will be far from the traditional Norwegian Christmas dessert. 

When it comes to the berry sauce, you could serve this with for example cranberry sauce or a blackberry sauce and it would be delicious as well!

Variations

• Deluxe version: Fold in a splash of liqueur (like Grand Marnier or raspberry schnapps) for an adult twist.

• Lighter version: Use half whipped cream and half whipped Greek yogurt for a slightly tangier and lighter dessert.

• Vegan version: Use coconut cream instead of heavy cream and a plant-based rice porridge for a dairy-free option. Remember – the flavor will be different!

Equipment

You don’t need much for this recipe, which makes it even more approachable. A mixing bowl and hand or stand mixer are essential for whipping the cream quickly and evenly. A silicone spatula works best for folding the cream into the rice pudding without deflating it.

For the berry sauce, a medium saucepan and a fine-mesh strainer (if you want a smooth finish) are all you need. If you like a rustic look, you can skip the strainer altogether and serve the sauce as is.

Storage

Riskrem keeps well in the fridge for up to roughly 5 days, stored in an airtight container, however it is best the day of making it.

The berry sauce can also be made ahead and refrigerated for up to 5 days, or frozen for longer storage. Avoid freezing the cream mixture itself, as it tends to split when thawed.

Keep in mind that the rice porridge is also a leftover, and so you should start counting the days from the day this was made. You’ll know they’ve gone bad once they have a sour smell.

Expert tips

1. Make sure the rice porridge is completely cold before mixing – it helps the cream stay light.

2. Don’t overwhip the cream; soft peaks are ideal for folding.

3. For a glossy, smooth berry sauce, always strain it while warm.

4. Adjust the sugar in the sauce to taste, depending on the tartness of your berries.

5. Chill the dessert before serving for the most traditional texture and flavor.

Recipe FAQs

Enjoy! It’s guaranteed to impress your guests with its simplicity and tradition. Whether you serve it chilled with glossy strained sauce or rustic and chunky, this dish is a taste of Norwegian holiday magic.

Did you like this recipe? Here are more Norwegian desserts I think you would enjoy:

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. 

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