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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.

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. 1

    Swell the rice

    Mix the cleaned, chopped onion with the rice and the butter. Stir over the heat for 10 minutes.

  2. 2

    Add the stock

    Pour in the meat stock.

  3. 3

    Cook in the oven

    Let the rice cook covered in a steadily warm oven (about 180 °C (355 °F)) for 20 minutes.

  4. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 436) → Modernised~78% of the text changedremovedadded
250 gr. risengryn g risengryn. 60 gr. smør g smør. 1 l. kjøtkraft l kjøttkraft. 1 liten stk løk Den (liten, renset og hakket). 200 g tomater (valgfritt: flådde og grovt hakkede). Bland den rensede, hakkede løk blandes løken med grynene risgrynene og smørret. Røres smøret. Rør over ilden varmen i 10 minutter, tilsættes kjøtkraften, koker minutter.. Hell på kjøttkraften.. La risen koke under lok i 20 minutter lokk i en jevnt varm ovn. — Pilaff-risen ovn (ca. 180 °C) i 20 minutter.. Pilaffrisen kan tilsættes tilsettes 200 gr. avskallede og g flådde, grovt hakkede tomater.

Note on Modernised

Ovnstemperatur er presisert (ca. 180 °C). Tomatene er ført opp som valgfri ingrediens. Språket er modernisert.

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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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