Can I use leftover rice porridge for this cream?

Yes, the recipe is made precisely for that — it uses "1 plateful of rice porridge," that is, a plate of finished, cooled rice porridge.

In what order should the ingredients be stirred in?

First melted butter, sugar and orange juice into the porridge, then the blanched and chopped almonds and the stiffly whipped cream (2 dl), and last of all the dissolved gelatin (4 sheets). Then everything is mixed together well and poured into a glass dish.

What is served with the rice cream?

Red sauce, that is, a sweet berry or fruit sauce, according to the original recipe in Henriette Schønberg Erken's "Stor kokebok" (1914), p. 485.

Why is the total time 180 minutes?

The mixing itself goes quickly, but the cream must stand in a cool place to set from the gelatin before serving — allow a couple of hours.

Rice Bavarian Cream

Risfromasj (rice Bavarian cream) from Erken 1914: cold rice porridge stirred with melted butter, sugar, orange juice and chopped almonds, folded with 2 dl whipped cream and set with 4 gelatin sheets in a glass bowl, served with red sauce.

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

Be the first to rate

About the dish

A simple leftover dessert from the dessert chapter of "Stor kokebok" (1914), in which cold rice porridge becomes a Bavarian cream in a glass bowl.

How to make it

1
Stir the porridge
Stir the cold rice porridge with melted butter, sugar, orange juice, and the blanched, chopped almonds.
2
Fold in the cream
Fold in the stiffly whipped cream.
3
Gelatin
Finally, stir in the dissolved, lukewarm gelatin and mix everything together well.
4
Serve
Pour the cream into a glass bowl, let it set in a cool place, and serve with red sauce.

Changes from the original

"1 plateful of rice porridge" is estimated at about 4 dl of cold rice porridge; 2 dl cream and 4 gelatin sheets (about 7 g) are kept. The method is divided into steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 485) → 1949 (korrekturlest, s. 557)~27% av teksten endretfjernetlagt til

1 ~~tallerkenfuld~~ tallerkenfull risgrøt 1 ~~spiseske~~ spiseskje smør 50 gr. sukker 35 gr. søte mandler 4 plater gelatin 2 del. fløte 2 ~~spiseskeer appelsinsaft~~ spiseskjeer appelsinsaft. Grøten røres med det smeltede smør, sukkeret, saften, de ~~skoldede,~~ skåldede, hakkede mandler, den stivvispede fløte, og ~~tilsidst tilsættes~~ tilsist tilsettes den opløste gelatin. Det hele røres godt sammen og ~~haves~~ has i en ~~glasvase.~~ glassvase. Rød saus serveres til.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Can I use leftover rice porridge for this cream?: Yes, the recipe is made precisely for that — it uses "1 plateful of rice porridge," that is, a plate of finished, cooled rice porridge.
In what order should the ingredients be stirred in?: First melted butter, sugar and orange juice into the porridge, then the blanched and chopped almonds and the stiffly whipped cream (2 dl), and last of all the dissolved gelatin (4 sheets). Then everything is mixed together well and poured into a glass dish.
What is served with the rice cream?: Red sauce, that is, a sweet berry or fruit sauce, according to the original recipe in Henriette Schønberg Erken's "Stor kokebok" (1914), p. 485.
Why is the total time 180 minutes?: The mixing itself goes quickly, but the cream must stand in a cool place to set from the gelatin before serving — allow a couple of hours.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!