Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Ris og tilbehør

2 recipes · Salater, omeletter, mellomretter

2 ris og tilbehør recipes from the “Big Cookbook,” in the salater, omeletter, mellomretter category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Rice Pilaf (riz pilaw)

    Rice pilaf: 250 g rice is swelled with chopped onion and 60 g butter for 10 min, then 1 l meat stock is added and it's cooked covered in the oven for 20 min; 200 g chopped tomatoes can be added. From Erken's Stor kokebok 1914, p. 436.

  • Rice for Meat (riz au blanc)

    White rice for meat: 250 g rice is boiled 15 min in salted water, drained, mixed with 75 g butter, and steamed further under a lid in a hot oven 15 min. From Erken's Stor kokebok 1914, p. 436.