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

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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