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Pineapple with Vanilla Rice

Erken's molded dessert from 1914 in which a mold is lined with pineapple slices and filled with vanilla-cooked rice pudding with egg yolks, apples, bananas, and custard, chilled and turned out.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 454 (falt i det fri)

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About the dish

From the dessert chapter of 'Stor kokebok' (1914). An elaborate molded dessert in which canned pineapple was a modern luxury in Norwegian homes in the early 1900s.

How to make it

  1. 1

    Cut the pineapple

    Cut the pineapple vertically into two halves, then cut each half straight down into thin slices.

  2. 2

    Line the mold

    Rinse a fairly tall, straight-sided mold with cold water and dust it with sugar. Line the mold with the pineapple slices so they overlap slightly; line the bottom as well.

  3. 3

    Parboil the rice

    Rinse the rice in cold water and set it over the heat with plenty of cold water. As soon as the water boils, pour it off.

  4. 4

    Cook the rice pudding

    Add the rice to the boiling milk, then add the sugar, salt, butter, and vanilla. Stir until it comes to a boil, put on the lid, and place the pot in a hot oven (about 160 °C (320 °F)) for 25 minutes without stirring.

  5. 5

    Stir in the egg yolks

    Stir the 8 egg yolks into the rice with a fork, one at a time.

  6. 6

    Make the custard

    Bring the sugar and milk to a boil and pour it little by little over the beaten egg yolks, whisking constantly.

  7. 7

    Fill the mold

    Fill the vanilla rice into the mold and make a hollow in the middle. Fill the hollow with a mixture of cooked, sliced apples, bananas, and 1 tablespoon of finely cut pineapple, plus the custard. Cover with the rest of the vanilla rice.

  8. 8

    Chill and serve

    Let the dessert stand cold for 3–4 hours. Turn it out onto a platter and surround it with halved, sliced bananas and pineapple slices.

Changes from the original

Measures are given in modern units (dl/l, grams), the vanilla bean can be replaced with vanilla sugar, and the baking time/temperature in the oven is specified as about 160 °C (320 °F). The method has been divided into numbered steps.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 517)~79% of the text changedremovedadded
1 I boks hel ananas (i skiver eller hel, ca. 800 g). 250 g gr. risengryn (grøtris). 1 l helmelk. vann ½ l. melk 150 g sukker. 1 klype salt. gr. sukker salt 50 g smør. 1 stk gr. smør ½ vaniljestang (eller 2 ts vaniljesukker). 8 stk eggeplommer (til risen). 2 stk epler (kokte og oppskårne). 2 stk bananer. Eggekrem: 30 g gr. sukker (til eggekremen). 2,5 dl ½ l. melk (til eggekremen). 3 stk eggeplommer (til eggekremen). sukker til forming (til å strø formen). Skjær ananasen eggeplommer. Ananasen skjæres loddrett i to deler, og skjær så hver del deler; disse skjæres derefter rett ned i tynne skiver.. Skyll en skiver. En litt høy, høi, rett form skylles med kaldt vann og strø den koldt vann, strøes med sukker. Kle formen sukker og beklædes med ananasskivene slik at de ligger ananasskivene, den ene ganske litt over hverandre; kle også bunnen.. Skyll risengrynene den annen; bunnen klædes også. Risengrynene skylles i kaldt koldt vann, sett dem settes over varmen med rikelig kaldt vann. så meget koldt vann, at det står godt over. Straks vannet koker, hell helles det av.. Legg fra, grynene settes derefter over varmen i den kokende melken, tilsett melk, til settes sukker, salt, smør salt og vanilje. Rør smør samt vaniljen; røres i til det koker opp, legg på op, lokk legges på, og sett gryten settes i varm ovn (ca. 160 °C) i 25 minutter uten å røre.. Rør de 8 eggeplommene inn minutter, røres ikke i. Eggeplommene røres i risen med en gaffel, én om gangen.. Gi sukkeret og melken et oppkok og hell det litt om litt over de vispede eggeplommene under stadig visping.. Fyll vaniljerisen efter én. Vaniljerisen fylles i formen og lag formen, en fordypning for dypning gjøres midt i. Fyll fordypningen med i risen, og heri fylles en blanding av kokte, oppskårne opskårne epler, bananer og 1 spiseskje finskåret ananas, skje smått skåren ananas samt eggekremen. Dekk med resten av vaniljerisen.. La desserten stå kaldt Til kremen gis sukkeret og melken et opkok, helles litt efter litt, under vispen, i 3–4 timer. Hvelv den på fat de vispede eggeplommer. Dekkes med vaniljerisen. Står koldt 3 å 4 timer, hvelves og omgi den omgis med kløvde, oppskårne kløvede, overskårne bananer og ananasskiver. appelsinskiver. Til 10 personer.

Note on Modernised

Mål er oppgitt i moderne enheter (dl/l, gram), vaniljestang kan erstattes med vaniljesukker, og steketid/temperatur i ovn er presisert til ca. 160 °C. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why should the rice be parboiled in water first?
The rice is rinsed and set over the heat with cold water; as soon as the water boils, it is poured off. This removes surface starch and scum, so the rice tastes cleaner before it is finished in the boiling milk with sugar, salt, butter, and vanilla bean.
How do you line the mold with pineapple?
The canned pineapple is cut vertically into two halves, which are then cut straight down into slices. A fairly tall, straight-sided mold is rinsed with cold water, dusted with sugar, and lined with the pineapple slices so they overlap slightly — including the bottom.
Why does the recipe take so long (about 5 hours)?
The actual cooking of the rice and custard is quick, but the dessert must set and chill well in the mold before it can be turned out. The long time is therefore mostly chilling time.
What is served with it?
A custard of 30 g sugar, ¼ l milk, and 3 egg yolks. Fresh apples and bananas are also part of the dessert, in addition to the canned pineapple.

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