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Molded Rice Pudding

Risformgrøt (molded rice pudding) from Erken 1914: 250 g rice cooked into porridge in 2 l milk for about 1½ hours, seasoned with butter, sugar, chopped almonds and almond essence, set in a rinsed mold and served cold with red sauce or fruit syrup.

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

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About the dish

A molded rice pudding from the dessert chapter of "Stor kokebok" (1914); the recipe begins at the bottom of page 485 and the method appears at the top of page 486.

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

    Add the rice to the boiling milk and let it cook into a smooth porridge, about 1½ hours. Stir often.

  3. 3

    Season

    Stir in the butter, sugar, the blanched and finely chopped almonds, and the almond essence.

  4. 4

    Mold and cool

    Pour the porridge into a mold rinsed with cold water and let it become completely cold and firm.

  5. 5

    Serve

    Turn the pudding out and serve cold with red sauce or simply with fruit syrup.

Changes from the original

"1 mandeldraape" (1 almond drop) is interpreted as a few drops of bitter almond essence. The cooking method is described in modern steps; the mold is moistened with cold water before the porridge is filled in.

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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
1949 (proofread, p. 557) → Modernised~77% of the text changedremovedadded
250 gr. risengryn g risengryn. 2 l melk. 50 gr. smør g smør. 50 gr. g søte mandler 2 l. melk (skåldet og finhakket). 60 gr. sukker 1 mandeldråpe. Grynene vaskes g sukker. 2 dråper bitter mandelessens. Vask risengrynene i koldt vann, skåldes kaldt vann og skyll dem i 3 litt kokende vann, settes over varmen vann.. Ha grynene i den kokende melk, melken og koker la det koke til jevn grøt, ca. 1½ time. Tilsettes Rør ofte.. Rør inn smør, sukker, de skåldede, finhakkede mandler mandlene og mandeldråpen. Has mandelessensen.. Hell grøten i vætet form. Serveres kold en form skyllet i kaldt vann og la den bli helt kald og stiv.. Hvelv grøten ut og server kald med rød saus eller kun bare med saft til. Til 10 å 12 personen saft.

Note on Modernised

«1 mandeldraape» er tolket som noen dråper bitter mandelessens. Kokemetoden er beskrevet med moderne trinn; formen fuktes med kaldt vann før grøten fylles i.

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Frequently asked questions

How long does the rice need to cook?
The rice cooks in the boiling milk for about 1½ hours, until it becomes a thick porridge. The total time of about 5 hours includes cooling and setting in the mold.
Why should the rice be blanched in three changes of boiling water?
That is how the original 1914 recipe does it: the rice is washed in cold water and blanched in three changes of boiling water before being cooked in milk. This removes loose starch and gives a cleaner flavor.
What is served with the molded rice pudding?
It is served cold with red sauce (a berry or fruit sauce) or simply with fruit syrup.
How do I get the pudding neatly out of the mold?
The porridge is poured into a mold moistened with water (a "rinsed mold"); it then releases more easily once cold and firm.

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