Today, we are happy to share with you the recipe for a fan favorite — Rice Cream with Strawberry Sauce from Epcot’s Norway Pavilion!
This classic Norwegian dessert can be found on the Akershus Royal Banquet Hall menu in the dessert section. But fans who aren’t interested in booking a table for the princess character encounter can also find this sweet treat at Kringla Bakeri Og Kafe.
Because Rice Cream is a chilly, rich dessert, it makes a fun alternative to ice cream. And it’s also a good choice if you aren’t in the mood for sugar shock; the sweetness here comes from the beautiful, bright red strawberry sauce, which complements the creamy rice pudding perfectly.
You can find my review of Epcot’s Rice Cream here!
Norway's Rice Cream in Epcot
This adapted recipe does not require fresh strawberries, making it a perfect option for an autumn dessert when the summer berries aren’t in season. 🙂
I’m thinking this would make a lovely addition to a holiday dinner, no?
Rice Cream with Strawberry
Serves 4-6
Ingredients for Rice Cream:
1 1/2 cups water
1/4 teaspoon salt
1 cup short-grain white rice
2 cups milk
1 cup heavy cream
1/4 cup sugar
1 teaspoon pure vanilla extract
Ingredients for Strawberry Sauce:
1 cup strawberry preserves
1/2 cup water
1 teaspoon freshly squeezed lemon juice
Preparation:
In a 3- or 4-quart saucepan, bring 11/2 cups of water to a boil with the salt. Add the rice, reduce heat to medium-low, and cook the rice for 15 minutes or until all of the water has been absorbed. Add the milk and simmer for 20 minutes or until all of the milk has been absorbed. Transfer the mixture to a bowl and let cool to room temperature. Meanwhile, in a blender, combine the strawberry preserves, 1/2 cup water, and lemon juice and blend until smooth. In a bowl, whip the cream with the sugar and vanilla. With a rubber spatula, fold the whipped cream mixture into the rice.
To Serve:
Transfer the rice pudding to a large bowl or to individual serving bowls and drizzle with strawberry sauce.
Is Rice Cream with Strawberry one of your favorites? Let us know in the comments below!
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One of my absolute-favorites from WDW; I often make it Christmas Eve, too, as a tribute to my Scandinavian background.
Thanks for another wonderful recipe! This is one of my favorites too. That said, I am somewhat frustrated that these don’t seem to be the “actual” recipes they use, rather approximations (although I just now noticed you did write “adaptation”). Just look at the picture – you see whole strawberries in some sauce. Does that look like preserves blended up until smooth? It’s not.
A better sauce would be to take a bag of frozen strawberries (thawed) and put them in a pan with a little bit of water, sugar and lemon juice, and add a little bit of cornstarch slurry at the end to thicken it up. Then let it cool before serving. That would be MUCH closer to what they actually serve. Strawberry preserves – yuck.
Feel free to not put this post up if you think it’s too negative – I won’t be offended! I don’t want to be negative. Just voicing my disappointment that we can’t get the “real” recipe!
LOVE this dessert! I think I might have to make this very, very soon! 🙂
This is a must have for me on every trip to WDW. Simply good
You should note this is a great gluten free treat too, just without the sauce!
I know they also have some cardamom in the actual recipe. Was looking around for this and yours looks nice. Thanks for sharing!
I like what Grace says about adding cornstarch, it makes the sauce have that nice shine. 🙂 And they look in the picture like frozen strawberries were used. I’m pretty sure that’s what’s used in the World since fresh strawberries would go bad to quickly. Frozen fruits & Veggies are picked at their ripest and flash frozen to keep as much of that great flavor in as possible. I also think that Rebecca is right about the Cardamom. It’s a more commonly used spice in those regions as well. I would love to make this recipe. It looks great and is extremely popular from what I gather. 🙂
I don’t know what I did wrong because I followed this to the letter but it taste nothing like WDW, nor does it look anything like the picture. The rice is so big, the one at WDW was so smooth and it was so creamy. 🙁 I wish I could bake/cook well! Thank you for sharing the recipe though!
How many cups of water does this recipe call for? What is 11/2? Is it supposed to read 1 1/2 cups?
for those of you who like this excellent dessert as much as we do, you can buy extra and take it back to your room for a later snack. The servers just put that whole container in a ‘to go’ cup.
We now have our families hooked on this as well.
Be sure to stir the rice when you are simmering with the milk otherwise the rice will burn.
Had this for the first time last week and boy I cannot wait to make it myself! It’s just enough sweet….it really just makes me smile.
I don’t know how it is in USA but here in Norway you can buy rice porridge like almost ready where you add milk and some water and boil it in 25 minutes or so … this is the “fast” way I use to make Rice cream, also when done cool it down, make the cream add some sugar to the cream once done with that you add the porridge to the cream and mix it.
Many here in Norway serve it with raspberry sauce instead of strawberry sauce because it can sometimes be abit too sweet with strawberry sauce 🙂
We loved the rice creme served at the Arkershas lunch with the princesses
How much corn starch?
I’d guess and say that you’d need 1 tsp cornstarch and 1 tbl water to dissolve it. And then I’d probably after it’s done cooking.
Just had this at Akerhaus at Epcot and LOVED it! My daughter and I shared a second order. Learned a lot from our fantastic cast member Hanne-Marie including history of this dessert. Looking forward to making this dessert to share at future family meals!
I love the internet! I have been trying to find this recipe for years and could’nt believe my luck. Cant wait to try it. I can always tweak it but now I have the base ingredients. Thank you!
I had Rice Cream and Cherry Pockets at Disneyworld almost 30 years ago and they were both so outstanding that I still remember them. I was thrilled to find the Rice Cream recipe … still looking for the Cherry Pockets recipe.
We had this on our trip to Disney seven years ago and it was AMAZING! So creamy and just the right amount of sweet. I’ve thought about it so many times and just now decided to look it up. Can’t wait to try! I did find another recipe that actually does call for the cardamom. I am sharing the link in case anyone wants to try another recipe as well. Guess I will have to try them both and see who the winner is. Thank you WDW for giving us all a sweet little taste of Norway! http://www.foodliteracycenter.org/recipe/scandinavian-christmas-rice-pudding-recipe
Can you make this the night before?
Rochelle, I have not made this exact Rice cream, but I do cook kheer, which is an Indian dessert that’s very similar. What I find when I let it rest overnight is that it can congeal a little. But you can loosen it up by returning it to a pan with a little milk and stirring until it’s the consistency you like. Hope this helps!
Our family has a get together every year on Christmas Eve. One of my family members always makes traditional riskrem and it’s one of my all-time favorite desserts. Over the last year a lot has changed—we have had a death in the family and several members have moved away. We have a much smaller gathering this year and I decided to bring the rice cream. This recipe is absolute perfection and I’m so happy to have found it! I did add a touch of almond extract along with the surprise almond 🙂
Thanks so much for sharing!
Holly, we’re so glad you enjoyed it! Happy Holidays!
Love the recipe! I added a touch of nutmeg, sweetened the milk the rice was cooked in. I admit, the shortcut of using strawberry pie filling worked wonderfully!