This recipe is enough for four people, depending on how much Christmas food you ate before.
5 dl (2 cups) leftover rice porridge
2 dl (0,8 cups) cream
1-2 tbsp icing sugar
1 small pinch vanilla powder
2-3 oranges, or red jam (raspberry, cherry, etc)
Garnish: optional chopped almond or almond flakes, if you’re feeling fancy
- If you don’t have any leftover rice porridge, bring 1,5 dl (0,6 cups) short-grain rice to a boil with 3 dl (1,4 cups) water. Let it simmer for 10 minutes. Add 6 dl (2,8 cups) milk, bring it to a boil, and then cook at a low temperature for about 20-30 minutes or until the milk is absorbed. Stir occasionally to prevent burning. Let it cool before continuing.
- Whip the cream until it is thick and fluffy. Stir in the icing sugar and vanilla powder.
- Add the cold rice porridge to the cream bowl. Stir until it is blended.
- Remove the oranges’ outer skin, piths, and then skins casing the oranges’ sections. Chop the sections into pieces, keeping the juice, and stir pieces and juice into the rice cream. Garnish with extra orange pieces or almonds on top, if you like. Alternatively, serve with a flavorful jam.