How long does the porridge take?

Reckon on about 2.5 hours in all: the rice is boiled ½ hour in the milk, then cooked on under a lid over low heat for about 2 hours. The recipe makes 12 servings.

What does it mean to scald the rice?

The rice is first washed, then rinsed/scalded in three changes of boiling water before being added to the boiling milk. This removes loose starch and impurities.

When should the porridge be salted?

Salt is added only a quarter-hour before the porridge is to be served – not at the beginning of cooking.

How much milk and rice does it take?

5 liters of milk to 450 grams of rice, plus salt. It is a traditional milk porridge from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 70.

Rice Porridge

Name: Rice Porridge
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 5 l milk; 450 g rice (washed and scalded); salt (to taste)

Rice porridge (risengrynsgrøt, a traditional Norwegian milk porridge) from Erken 1914: 450 g washed and thrice-scalded rice is cooked in 5 liters of milk, ½ hour first, then about 2 hours under a lid over low heat; salted a quarter-hour before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 70 (falt i det fri)

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About the dish

Rice porridge cooked in pure milk was festive fare and Sunday food. Erken scalds the rice in three changes of boiling water before it goes into the milk, and the porridge then simmers for hours under a lid.

How to make it

1
Wash and scald the rice
Wash the rice and scald it in three changes of boiling water.
2
Add the rice to the milk
Bring the milk to a boil and add the rice as soon as the milk boils.
3
Boil
Let the porridge boil ½ hour while stirring.
4
Simmer under a lid
Set the pot over low heat and let the porridge cook on under a lid for about 2 hours.
5
Salt and serve
A quarter-hour before the porridge is to be served, salt it. Then ladle it up and serve.

Changes from the original

The measurements are kept (liters and grams). Salt is without a quantity as in the original. The scalding "in 3 boiling waters" is explained in the steps.

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. 70) → 1949 (korrekturlest, s. 85)~34% av teksten endretfjernetlagt til

5 l. 1. melk 450 gr. risengryn salt. Straks melken koker, ~~haves~~ hes de vaskede, og i 3 kokende ~~vand skoldede~~ vann skåldede gryn i, koker ½ 1¼ time, ~~sættes~~ settes over svak varme og ~~koker~~ småkoker videre under ~~lok~~ lokk ca. 2 timer. Et ~~kvarter,~~ kvarter før den skal anrettes, saltes den og øses op.

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Frequently asked questions

How long does the porridge take?: Reckon on about 2.5 hours in all: the rice is boiled ½ hour in the milk, then cooked on under a lid over low heat for about 2 hours. The recipe makes 12 servings.
What does it mean to scald the rice?: The rice is first washed, then rinsed/scalded in three changes of boiling water before being added to the boiling milk. This removes loose starch and impurities.
When should the porridge be salted?: Salt is added only a quarter-hour before the porridge is to be served – not at the beginning of cooking.
How much milk and rice does it take?: 5 liters of milk to 450 grams of rice, plus salt. It is a traditional milk porridge from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 70.

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