Delicious. Everyone loved it. The whipped cream in the rice gives it a nice texture and keeps the starchy rice from being too "gloppy". I made a few changes though. I bought whole almonds and partially ground them so there was a complete range of sizes mixed into the rice. I thought it added a nice texture and flavor. I also added a little cinnamon and nutmeg to the rice and sauce. I don't care for seeds in my sauce but I wasn't able to strain them out of the thickened cornstarch sauce. I made it over again, but simmered the raspberries in white wine and sugar, then i strained the seeds out and added arrowroot to thicken it. Added sugar, salt, cinnamon and nutmeg to taste. I was very pleased with the result. It presented very well and tasted great.

Thank you SO much for this recipe! I have been looking for a recipe for traditional Norwegian dessert Rice Pudding - and this is very similar to how my grandmother used to make it years ago. I used sushi rice, which is smaller - since I know my grandmother used to use a very small grained rice. The only suggestions I have are for the raspberry sauce... I noticed that in the recipe it calls for "sweetened" frozen raspberries. I've never purchased them pre-sweetened before, so I just added a half cup of sugar to it while it was cooking on the stovetop. It was still quite tart, so I will probably double the sugar next time. Also - it's a little more work (but quite worth it) to strain & squish the raspberry sauce through a sieve to remove the seeds. The result is a nice creamy sauce - with nothing to pick out of your teeth when you're done! Varsagod!

Very Good, but the raspberry sauce was a little tart for my family!