Cook rice, salt, and milk in a double boiler over medium-low heat until rice is soft and mixture is thick (about 1 1/2 to 2 hours). Add sugar and almond extract, then put in refrigerator until chilled.
Whip the heavy cream and add sugar until it is sweet enough and you get peaks that stand on their own.
Fold in the chopped almonds and whipped cream.
Serve with a red fruit sauce, such as raspberry jam or strawberry preserves.
Originally Submitted
8/3/2009
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