How long does the rice pilaf take?

About 35 minutes in all: onion, rice and butter are stirred over the heat for 10 minutes, then the rice is cooked with the meat stock, covered, for 20 minutes in a steadily warm oven.

Which ingredients do I need?

250 g rice, 60 g butter, 1 liter meat stock and 1 small onion. Following the recipe, you can also add 200 g peeled, coarsely chopped tomatoes.

Why is meat stock used instead of water?

The rice absorbs the stock during cooking and thereby takes on flavor. The recipe uses 1 liter of meat stock to 250 g of rice, which gives a rich, well-flavored dish.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 436, in the chapter on salads, omelets and side dishes.

Rice Pilaf (riz pilaw)

Name: Rice Pilaf (riz pilaw)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 250 g rice; 60 g butter; 1 l meat stock; 1 pcs onion (small, cleaned and chopped); 200 g tomatoes (optional: peeled and coarsely chopped)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 436 (falt i det fri)

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About the dish

Erken's version of the Oriental pilaf, made with meat stock instead of water. She suggests tomatoes as a variation.

How to make it

1
Swell the rice
Mix the cleaned, chopped onion with the rice and the butter. Stir over the heat for 10 minutes.
2
Add the stock
Pour in the meat stock.
3
Cook in the oven
Let the rice cook covered in a steadily warm oven (about 180 °C (355 °F)) for 20 minutes.
4
Variation
You can add 200 g peeled, coarsely chopped tomatoes to the rice pilaf.

Changes from the original

The oven temperature is specified (about 180 °C (355 °F)). The tomatoes are listed as an optional ingredient. The language is modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 436) → 1949 (korrekturlest, s. 490)~35% av teksten endretfjernetlagt til

(Riz pilaw.) 1 liten løk 250 gr. risengryn 60 gr. smør 1 l. ~~kjøtkraft 1 liten løk~~ kjøttkraft. Den rensede, hakkede løk blandes med grynene og ~~smørret.~~ smøret. Røres over ~~ilden~~ varmen i 10 minutter, ~~tilsættes kjøtkraften,~~ tilsettes kjøttkraften, koker under ~~lok~~ lokk i 20 minutter i en jevnt varm ovn. — Pilaff-risen kan ~~tilsættes~~ tilsettes 200 gr. avskallede og grovt hakkede tomater.

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Frequently asked questions

How long does the rice pilaf take?: About 35 minutes in all: onion, rice and butter are stirred over the heat for 10 minutes, then the rice is cooked with the meat stock, covered, for 20 minutes in a steadily warm oven.
Which ingredients do I need?: 250 g rice, 60 g butter, 1 liter meat stock and 1 small onion. Following the recipe, you can also add 200 g peeled, coarsely chopped tomatoes.
Why is meat stock used instead of water?: The rice absorbs the stock during cooking and thereby takes on flavor. The recipe uses 1 liter of meat stock to 250 g of rice, which gives a rich, well-flavored dish.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 436, in the chapter on salads, omelets and side dishes.

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