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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.

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

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About the dish

A simple, white rice as a side dish for meat dishes. The rice is parboiled in salted water and finished steaming in the oven with butter, so the grains stay whole.

How to make it

  1. 1

    Boil the rice

    Rinse the rice and put it over cold, salted water. Let it boil for 15 minutes.

  2. 2

    Drain

    Drain the water off the rice.

  3. 3

    Steam in the oven

    Put the rice in a pan with the butter cut into small pieces. Stir now and then with a fork, put on a lid, and set the pan in a hot oven (about 200 °C (390 °F)) for 15 minutes.

Changes from the original

The water and salt amounts are specified (the original writes only "water" and "salt"). The oven temperature is specified as about 200 °C (390 °F). The language is modernized.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 436) → 1949 (korrekturlest, s. 490)~46% av teksten endretfjernetlagt til
(Riz au blanc.) 250 gr. ris vand vann salt 75 gr. smør. Grynene skylles, sættes settes over ilden varmen med koldt, saltet vand, vann, koker i 15 minutter; vandet heldes vannet helles fra, og grynene lægges legges i en pande panne med smørret, smøret, opdelt i smaa små stykker; røres i med gaffel av og til; sættes til: settes med lok paa panden lokk på pannen i varm ovn i 15 minutter.

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Frequently asked questions

How long should the rice cook?
The rice is rinsed and put over cold, salted water and boils for 15 minutes. Then the water is drained off, and the rice finishes with butter under a lid in a hot oven for another 15 minutes – about 30-35 minutes in all.
What ingredients do I need for 4 servings?
250 g rice, water, salt, and 75 g butter. Nothing more – this is a simple, white rice side dish (riz au blanc) for meat.
Why does the rice go into the oven after boiling?
Once the water is fully drained, the rice is put in a pan with the butter cut into small pieces and set covered in a hot oven for 15 minutes. Then the grains take up the butter and turn tender and loose. Stir gently with a fork now and then so the grains don't get mashed.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 436, in the chapter on salads, omelettes, and side dishes.

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