Making Disco Decorations

Risgrøt (Norway)

Today I give two recipes for a very satisfying, but I think some of the best desserts, including to set off to Norway.

Risgrøt is a traditional Norwegian dish eaten during the Christmas and New Year, but also very popular on Sundays for breakfast. This is a variation of rice pudding cooked with milk and served with a cinnamon butter. It is used for the special, very glutinous rice similar as that for risotto. In Norway, is sold as grøtris, but it can be successfully replaced by available in Poland rice for risotto, or a variety of rice called Arborio (for example, Merchant Services). It is important that the milk used was quite greasy. (This is not a dessert for cost-conscious, but it's typical cuisine of people from the north, where heavy climate forced them to eat nutritious meals.)

Riskrem is a different version risgrøt enriched with cream and eaten with sauce, raspberry necessarily, I do not know why but the Norwegians are fond of the sauce for this particular dish. You can buy prepared sauces and it is very good, but as someone has time and is just in time for raspberries (no cause of fresh raspberries is the best) you can do it yourself.

Risgrøt

recipe for 2 servings

2 dl of water (1 dl = 100 ml)

grøtris 0.75 dL or rice for risotto,

0, 5 liters of milk,

0.5 teaspoons of salt.

Preparation:

first Boil the rice in the reins for about 10 minutes. Add the milk and continue to cook until rice begins to very lumpy. Rice must be overcooked on the outside, but slightly hard in the middle, so there would recommend for this plain rice because he rozgotowuje the whole and we'll get mush instead risgrøt.

second Served with cinnamon, sugar and butter. You can also add other favorite add-ons.

Riskrem

3 dl cream 30 or 36%

1 tablespoon sugar

1 teaspoon vanilla sugar

4 dl boiled and cooled risgrøt

50 g skåldede Mandler

first Whip cream with sugar and vanilla sugar.

second Add the cooled cream and almonds and chopped risgrøt.

Cream Norwegian does not take water as our knowledge, this dessert if we do in our conditions it is best to eat it right away, do not keep in the refrigerator.

juice Raspberry Sauce: 2 dl

raspberry juice,

3 dl water,

1 tablespoon potato flour.

first Mix flour with water.

second Pour into a saucepan with the juice.

third Boil until thickened, stirring so as not to have done the noodles, if you do this is also the output can I just rub through a sieve.

Traditional raspberry sauce:

1 dl water 1 dl

sugar

300 g raspberries.

first Boil the sugar syrup and water.

second Pour raspberry syrup and blend.

link to a page with a video recipe for riskrem, unfortunately only in Norwegian, but you can look at the ingredients and guess Riskrem more inspiracju to give this dessert on the side of Tine