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Rice Cake (Risengrynskake)

Erken's rice cake from 1914: rice porridge cooked in 2.5 l milk with butter, mixed with sugar and 5 eggs, baked in a greased mold dusted with rusk crumbs about 1 hour, and served with red (berry) sauce. 12 servings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 485 (falt i det fri)

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About the dish

From the "Dessert" chapter of Henriette Schønberg Erken's "Stor kokebok" (1914), among a series of desserts based on rice and rice flour.

How to make it

  1. 1

    Rinse the rice

    Wash the rice in cold water and rinse it in a little boiling water.

  2. 2

    Cook the porridge

    Bring the milk to a boil, add the rice and the butter, and cook to a thick porridge. Take the pot off the heat.

  3. 3

    Mix in the rest

    Stir in the sugar, the beaten eggs, and the lemon essence.

  4. 4

    Fill the mold

    Pour the batter into a greased and crumbed mold and sprinkle crushed rusk over it.

  5. 5

    Bake

    Bake the cake about 1 hour in a moderately hot oven (about 175 °C (345 °F)).

  6. 6

    Serve

    Serve with red sauce. Serves 12.

Changes from the original

Measurements are modernized to dl/liters and grams; "citrondraape" is interpreted as a few drops of lemon essence/flavoring; "støtt kavring" as crushed rusk crumbs. The method is broken 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
1914 (proofread, p. 485) → Modernised~82% of the text changedremovedadded
300 gr. risengryn 2 1/2 l. melk g risengryn. 2,5 l melk. 125 gr. sukker g sukker. 5 egg stk egg. 125 gr. smør 1 citrondraape g smør. 3 dråper sitronessens (eller revet sitronskall). 1 spiseske støtt ss knust kavring Grynene vaskes (til å strø over). Vask risengrynene i koldt vand, skoldes kaldt vann og skyll dem i 3 litt kokende vand. Naar melken koker, haves vann.. Kok opp melken, ha i grynene samt smørret i; dette kokes og smøret, og kok til grøt, tages en tykk grøt. Ta kjelen av ilden. Nu haves varmen.. Rør inn sukkeret, de vispede egg samt citrondraapen i. Røren heldes sammenvispede eggene og sitronessensen.. Hell røren i en smurt og strøet form, den støtte kavring strøes over, strødd form og strø knust kavring over.. Stek kaken stekes ca. 1 time. time i middels varm ovn (ca. 175 °C).. Serveres med rød saus. — Til 12 personer.

Note on Modernised

Mål er modernisert til dl/liter og gram; «citrondraape» er tolket som noen dråper sitronessens/sitronaroma; «støtt kavring» som knuste kavringsmuler. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long should the rice cake bake?
The cake is baked about 1 hour in a greased and crumbed mold. Reckon on about 2 hours total, since the rice porridge must be cooked first.
Why should the rice be scalded in three changes of boiling water?
The rice is washed in cold water and scalded in three changes of boiling water to remove dirt and excess starch, so the porridge turns out clean and fine. Then it is cooked in the milk together with the butter into a porridge.
When should the eggs be added?
The porridge is taken off the heat first, and then the sugar, the beaten eggs, and the drop of lemon are stirred in. That way the eggs don't set before the cake is baked.
What is the cake served with?
Henriette Schønberg Erken recommends a red sauce (berry/fruit sauce) with it. The recipe is from "Stor kokebok" 1914, p. 485, and makes 12 servings.

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