1¼ liters (quarts) water
4 Tbsp (¼ cup) parboiled rice
¾ dl (⅓ cup) raisins
1 Cinnamon stick
1 Tbsp flour
2½ dl (1 cup) whipping cream
4 Tbsp (¼ cup) sugar salt



Combine water, rice, raisins, and cinnamon and bring to a boil. Simmer until rice is tender, about 20 minutes.
Whisk the flour into the cream and add.

Bring to a boil. Simmer 1 to 2 minutes, until thickened.

Stir in the sugar and a few grains salt.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
IA 52101
(800) 979-3346