Banoffee "riskrem" Parfaits
Updated: Jun 27, 2020
"Riskrem", translated to "Rice Cream" is something I grew up eating in Norway topped with red berry sauce, especially around the holidays. It's traditionally made by combining your left over rice porridge from the day before with whipped cream. What a great way to repurpose leftovers! Since I doubt any of you have leftover rice porridge lying around I've gone ahead and created a recipe for this riskrem that can be made in just one day, and I've of course made it a bit more exciting by adding heaps more delicious toppings and turned it into a decadent, rich and absolutely gorgeous parfait!
Porridge Ingredients 150 g short/medium grain rice
600 ml almond milk
2 tsp sugar
1 pinch of salt
1 tsp vanilla
Whipped Cream + Toppings 1 can Natures Charm whipping cream
2 tsp sugar
Natures Charm salted caramel sauce Chocolate
Start by making your porridge. Add all ingredients to a pot and simmer while stirring occasionally until it reaches a thick porridge consistency.
Transfer to a bowl and leave to cool for a bit before putting it in the fridge and cooling it down completely. Whip up 1 can of refrigerated coconut whipping cream according to the instructions on the can with 2tsp sugar. Once porridge is cold, fold in 1 cup of coconut whipped cream into the porridge until evenly combined.
Layer your rice cream with bananas, caramel sauce, shredded chocolate and any other toppings you might want in a glass and dig in!