Ingredients
Raspberry sauce
Instructions
Cook the rice porridge as directed on the package. Cool. Whip the cream with Sukrin and the vanilla bean seeds to a light and airy whipped cream. Mix in the porridge.
Raspberry sauce:
Boil 1 part water and 2 parts Sukrin. Place the frozen raspberries in a blender and add in the Sukrin water. Mix, then strain the sauce and transfer to a saucepan. Bring it to a boil, then remove from the hotplate.
Serve the rice pudding with lukewarm raspberry sauce and chopped almonds – this is Norwegian Christmas tradition at its finest.