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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)

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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. 1

    Stir the porridge

    Stir the cold rice porridge with melted butter, sugar, orange juice, and the blanched, chopped almonds.

  2. 2

    Fold in the cream

    Fold in the stiffly whipped cream.

  3. 3

    Gelatin

    Finally, stir in the dissolved, lukewarm gelatin and mix everything together well.

  4. 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.

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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)~80% of the text changedremovedadded
4 dl kald risengrøt («1 tallerkenfull»). 1 ss tallerkenfull risgrøt 1 spiseskje smør (smeltet). 50 g sukker. gr. sukker 35 g gr. søte mandler (skåldet og hakket). 4 plater gelatin (ca. 7 g, bløtlagt og oppløst). 2 dl kremfløte (stivvispet). del. fløte 2 ss spiseskjeer appelsinsaft. Rør den kalde risengrøten Grøten røres med smeltet det smeltede smør, sukker, appelsinsaft og sukkeret, saften, de skåldede, hakkede mandlene.. Vend inn mandler, den stivvispede fløten.. Rør til slutt inn den oppløste, lunkne gelatinen fløte, og bland alt tilsist tilsettes den opløste gelatin. Det hele røres godt sammen.. Hell fromasjen sammen og has i en glasskål, la den stivne kaldt og server med rød saus. glassvase. Rød saus serveres til.

Note on Modernised

«1 tallerkenfuld risgrøt» er anslått til ca. 4 dl kald risengrøt; 2 dl fløte og 4 gelatinplater (ca. 7 g) beholdt. Fremgangsmåten er delt i trinn.

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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.

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