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.

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
Rinse the rice
Wash the rice in cold water and rinse it in a little boiling water.
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
Season
Stir in the butter, sugar, the blanched and finely chopped almonds, and the almond essence.
4
Mold and cool
Pour the porridge into a mold rinsed with cold water and let it become completely cold and firm.
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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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
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Time machine – what changed?

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From1914 1949 Modernised

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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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