Norwegian Rice Cream

This is a very traditional Scandinavian dessert. In certain parts of Norway it is always used for Christmas dinner. A whole blanched almond is added to the Rice Cream before serving. The one who discovers the almond will be married the next year. Here in Williams Lake we award an almond pig to the lucky person.

Norwegian Rice Cream

6 cups milk
Scant cup of regular long grain rice
3 tablespoons sugar
1/2 teaspoon salt
1 cup heavy cream, whipped
1 (14 1/2 oz.) jar Lingonberries

In large heavy saucepan over medium heat, heat milk, rice, sugar and salt until tiny bubbles form around edge. Reduce heat to low, cover and simmer 45 to 50 minutes or until rice is tender, stirring occasionally. Refrigerate until well chilled.
In small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Fold into rice mixture and refrigerate to chill well. Serve with lingonberries on top. If lingonberries are not available one can use red sauce.
Serves 8.

Red Sauce

1 box frozen strawberries or raspberries
1 cup water
1 1/2 tbs cornstarch

Boil strawberries and water for 5 minutes. Mix starch with a little water. Add to the strawberry mixture. Bring to a boil again, stirring all the time. It should thicken. Take from heat and cool.
Serve on top of the rice cream.

(From Worldwide Recipes (Val))