215 oz cansfull-fat coconut milkchilled in the fridge overnight (I like the Thai Kitchen brand the best)
For berry coulis:
200gramsfrozen red berries like raspberries or strawberriesthawed
½cup100 grams sugar
To make the risgrøt / porridge:
Bring water and a pinch of salt to a boil in a heavy-bottomed medium-sized pot. Once boiling, add the rice. Keep the rice simmering while constantly stirring, preventing the rice from sticking (this is why a heavy-bottomed pot is good), cooking the rice until the water is almost evaporating.
Add the non-dairy milk a little at a time along with the sugar if using and much like when making risotto, keep stirring as you add liquid until you have the desired consistency and the rice is cooked. The rice should be soft with a little texture, but not mushy when done, this process can take about 40 minutes.
When done, at this point you can serve the porridge hot sprinkled with sugar and cinnamon and a dollop of butter, or let the rice cool overnight in the fridge.
When you are ready to make the riskrem, pull out the cans of coconut milk, and carefully scoop out only the solid parts of the cream (reserving liquid for another use), add to the bowl of a stand mixer with the whisk attached, add the vanilla extract and the confectioner’s sugar a little at a time until you achieve the sweetness you want.
When the cream is fluffy, turn the speed down to low and gently add in the refrigerated leftover risgrot until well incorporated into the whipped cream.
Serve with toasted, sliced almonds, and a drizzle of the red berry coulis.
To make coulis:
In a small pot, add the sugar and water and heat up until sugar is dissolved. Add the berries to a high-speed blender along with the sugar-water (syrup) and blend until smooth. Refrigerate until ready to use.