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Rice Pudding (Baked)

Classic baked rice pudding from Erken 1914: rice porridge cooked from 200 g rice and 1.5 l milk, stirred with butter, sugar, almonds, and raisins, enriched with 3 eggs, and baked in a mold about 1 hour. Served with red (berry) sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 486 (falt i det fri)

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About the dish

From the dessert chapter of Henriette Schønberg Erken's "Stor kokebok" (1914), page 486. Rice pudding was a typical way to use up – or make – rice porridge, and was served as a festive dessert with red sauce (berry sauce).

How to make it

  1. 1

    Cook the porridge

    Wash the rice well and scald it with boiling water. Add it to the boiling milk and let the porridge cook slowly until the grains are tender, about 2 hours. Stir the bottom often.

  2. 2

    Stir in butter and season

    Pour the porridge into a bowl and immediately stir in the cold butter. Then stir in the salt, sugar, the blanched and ground almonds, and the cleaned raisins.

  3. 3

    Eggs

    Let the porridge grow completely cold. Then stir in the egg yolks, and finally fold in the stiffly beaten egg whites gently.

  4. 4

    Bake

    Pour the mixture into a greased mold dusted with rusk crumbs or sugar. Bake in a hot oven, about 200 °C (390 °F), for roughly 1 hour until the pudding is golden and firm.

  5. 5

    Serving

    Serve warm or lukewarm with red berry sauce.

Changes from the original

Measurements are converted to modern units (liters/deciliters, grams, tbsp/tsp). "Ground almonds" is given as finely chopped/ground blanched almonds. The baking temperature is given in degrees, since the original only says "hot oven." The amount of salt is specified.

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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
Modernised → 1914 (proofread, p. 486)~78% of the text changedremovedadded
200 g risengryn. 1,5 l melk (helmelk). gr. gryn 80 g gr. smør (kaldt). 0,5 ts salt. 1½ l. melk salt 40 g sukker. gr. sukker 20 g gr. mandler (skåldet og malt). 40 g gr. sultanarosiner (renset). 3 stk egg (delt i plomme og hvite). Vask risengrynene godt egg. Risengrynene vaskes, skoldes og skåld dem med kokende vann. Ha dem sættes over ilden i den kokende melken og la grøten koke sakte melk, koker, til grynene er møre, ca. 2 timer. Rør ofte i bunnen.. Hell grøten opp i en bolle og rør Grøten heldes op, blandes straks inn med det kalde smøret. Rør deretter inn kolde smør, irøres salt, sukker, de skåldede og skoldede, malte mandlene mandler og de rensede rosinene.. La rosiner. Naar grøten bli helt kald. Rør så inn eggeplommene, er kold, irøres eggeblommerne og vend til slutt forsiktig inn de stivpiskede eggehvitene.. Hell massen stivvispede hviter. Heldes i en smurt og strøet form drysset med strøkavring eller sukker. Stek og steker i varm ovn, ovn ca. 200 °C, i omtrent 1 time til puddingen er gyllen og fast.. time. Serveres varm eller lunken med rød saftsaus. saus.

Note on Modernised

Mål er omregnet til moderne enheter (liter/desiliter, gram, ss/ts). «Malte mandler» er angitt som finhakkede/malte skåldede mandler. Steketemperatur er angitt i grader, siden originalen bare sier «varm ovn». Mengde salt er presisert.

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Frequently asked questions

How long must the rice porridge cook before it is mixed?
The rice is washed, scalded, and cooked in the boiling milk until completely tender – about 2 hours. Then the porridge is immediately mixed with the cold butter.
Why must the porridge be cold before the eggs are added?
The egg yolks and the stiffly beaten whites are stirred in only once the porridge is cold, so the eggs don't coagulate and the whites don't collapse. That way the pudding rises better in the oven.
How long is the pudding baked, and what is it served with?
It is poured into a greased and crumbed mold and baked in a hot oven for about 1 hour. Served with red sauce.
What does the recipe contain?
200 g rice, 80 g butter, 1½ l milk, salt, 40 g sugar, 20 g blanched and ground almonds, 40 g sultana raisins, and 3 eggs. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 486, and makes 8 servings.

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