Скачать или смотреть The Ultimate Vegan Norwegian Christmas: Risgrøt & Riskrem

It wouldn’t be a Norwegian Christmas without Risgrøt!

In our very first episode of Nordic Taste Buds, Jane (in Oslo) and Sunny (in New York) are tackling the most iconic holiday dish of them all—and showing you how to make it 100% plant-based without losing that nostalgic, creamy comfort.

In this video, you will learn:

🥣 𝐓𝐡𝐞 𝐒𝐞𝐜𝐫𝐞𝐭 𝐭𝐨 𝐕𝐞𝐠𝐚𝐧 𝐑𝐢𝐬𝐠𝐫ø𝐭: How to get that perfect, thick consistency using plant-based milk.

🍰 𝐓𝐰𝐨 𝐃𝐢𝐬𝐡𝐞𝐬, 𝐙𝐞𝐫𝐨 𝐖𝐚𝐬𝐭𝐞: We show you how to transform your leftover porridge into Riskrem—the luscious, whipped dessert that everyone fights over.

📖 𝐀 𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧: Grab a cup of gløgg and settle in as Jane shares a classic Norwegian Christmas story and folklore tradition that you won't want to miss.

Whether you are looking to start a new sustainable holiday tradition or just craving a bowl of warm comfort, join our trans-Atlantic kitchen party!

RECIPES (Courtesy of Jane) here:

𝐑𝐢𝐬𝐠𝐫ø𝐭 (𝐍𝐨𝐫𝐰𝐞𝐠𝐢𝐚𝐧 𝐑𝐢𝐜𝐞 𝐏𝐨𝐫𝐫𝐢𝐝𝐠𝐞)

Yields: 3 servings

Ingredients
1 can coconut milk (4 dl / approx. 14 fl oz)
8 dl water (approx. 3 1/2 cups)
200 g porridge rice/short-grain rice (approx. 1 cup)
Note: Use Arborio or distinct "pudding rice."
a pinch of salt
4 tbsp sugar or other sweetener
2 krm vanilla powder (2 ml / approx. ½ tsp)
Note: "krm" stands for kryddermål, which equals 1 ml.

Instructions

1. Preheat: Set the oven to 200°C (400°F).
2. Combine: Mix the coconut milk, water, rice, salt, sugar, and vanilla together in an ovenproof dish or pot (such as a Dutch oven).
3. Bake: Bake on the middle rack (uncovered) for approximately 45–60 minutes.
4. Stir: Stir the mixture once halfway through the cooking time. Make sure to loosen any clumps of rice that may have stuck to the sides or the bottom of the dish.
Tip: If the porridge has not thickened sufficiently after the baking time is up, give it another 5–10 minutes in the oven and check again.

To Serve

Serve the porridge warm with a vegan "butter eye" (a pat of butter melting in the center) and a sprinkle of cinnamon and sugar.

𝐑𝐢𝐬𝐤𝐫𝐞𝐦 (𝐍𝐨𝐫𝐰𝐞𝐠𝐢𝐚𝐧 𝐑𝐢𝐜𝐞 𝐂𝐫𝐞𝐚𝐦)

Yields: Approx. 2 liters (2 quarts) | Enough for 6 hungry people

Ingredients

1 portion of Risgrøt (follow the recipe further up in the description)
Approx. 5 dl vegan whipping cream (approx. 2 cups), measured unwhipped

Instructions

1. Cook: Follow the instructions to cook Risgrøt.
2. Cool: Set the porridge aside to cool. It must be chilled completely in the refrigerator before the next step.
3. Whip: Pour the vegan whipping cream into a large bowl and whip for a few minutes using a hand mixer. Add the cold rice porridge to the whipped cream and whip well until combined.

𝐉𝐨𝐫𝐝𝐛æ𝐫𝐬𝐚𝐮𝐬 (𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐂𝐨𝐮𝐥𝐢𝐬)

Ingredients

500 g frozen strawberries (approx. 1.1 lbs or 17–18 oz)
Approx. 5 tbsp sugar (to taste)
Approx. 2 tbsp water

Instructions

1. Puree: Thaw the berries. Mash them with an immersion blender (stick mixer) or run them through a standard blender until completely smooth.
2. Season: Season with sugar to taste. Add water to adjust the consistency while continuing to blend.

Make Ahead Tip:

The Riskrem can easily be made the day before serving. Just keep it cold in the refrigerator until you are ready to eat. Don’t forget to subscribe for more modern takes on Nordic classics! 🇳🇴🌱🇺🇸

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Music: @janehelenjohansen