For christmas, in Norway, sweet ricepudding with raspberry sauce is a true winner for all ages. I have loved this dessert since I was a kid. And I am not that big of a dessertperson. However, this particular dish, I sometimes drag out through January as well as December. Simply because it is the epitome of great comfort food dessert. And it is not too sweet. Which I like a lot.
200 ml water
ca 175 gr short grain rice
600 ml milk
1 pinch of salt
200 ml whipped cream
Bring the water to boil. Cook the rice until the water is absorbed. Add the milk and let simmer on low heat until the porridge has a creamy consistency. (approx 40 min) Stir occationally to prevent burning. Take it of the pan, and leave it cool down. Whip the cream with sugar and vanillasugar. Blend the cream and the porridge together.
3 1/3 cups fresh or frozen raspberries
2 cups powdered sugar
1 tablespoon lemon juice
Heat and stir until all the juice has come out of the berries. Strain the juice into a jar. Can be served both warm or refriderated. Personally I prefer the sauce to be lukewarm.