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The Norwegian group Dreampilots originally started as a ministry project, when frontman and former Word Records UK artist Oddi Nessa heeded God’s call and set out across the Norwegian countryside with a guitar on his back, a Bible in his hand and a deep desire to share the hope of Jesus Christ with anyone who would listen.
He was soon joined by bass player Gulleiv Wee, a founding member of the platinum selling pop band The September When, and production and keyboard maestro, Inge Engelsvold. The evolution of Dreampilots was complete with the addition of drummer Karl Oluf Wennerberg, who is also the drummer for the multi-platinum super-group a-ha.
Dreampilots hit the US shores this spring with their release Comedown, but that’s not all these Scandnavian artists have to share.
With Christmas just a few days away, Oddi shares a recipe for a Norwegian Christmas dessert, Riskrem. As he says, “It’s rich, and ever so delicious. A must have on a Christmas night!”
Oddi’s #1 Christmas dessert
Norwegian Rice Cream (Riskrem)
3/4 cup white rice
1 teaspoon salt
4 cups milk
1/2 cup sugar
1 teaspoon almond extract (or vanilla sugar)
2 cups whipped cream (whip first, then measure)
1/2 cup almonds, chopped (Can be left out)
1 whole almond, peeled
Red fruit sauce for
topping (or fresh fruits is also recommended)
In the top of a double boiler, cook the rice, salt, and milk together. It usually takes 60 to 90 minutes for the rice to soften and for the mixture to thicken.
Add sugar and almond extract (Dreampilots prefer vanilla sugar).
Pop this mixture into the fridge to chill.
Mix in the chopped almonds and the one whole almond. (Can be left out. Sample at this point and note that you have a scrumptious rice pudding. Yum!)
Stir in the whipped cream. (Now you’ve got a decadent dessert. Double yum.)
Drizzle each serving with some red fruit sauce (Raspberry sauce, strawberry sause or Lingonberry or something like that would work fine too. If you add some fresh fruits, strawberries, blueberries. Triple yum.)
Inspiration for this recipe found at www.mirabilis.ca/recipe
Love from Oddi
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