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Riskrem (Norwegian Rice Cream)

Erken's riskrem 1914: rice porridge cooked in ½ l milk with vanilla, flavored with ground almonds, sugar, and butter, cooled and blended with ¼ l stiffly whipped cream and 6 gelatin sheets dissolved in ¾ dl water. Set in a mold, 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

Riskrem from the dessert chapter of "Stor kokebok" (1914). Erken sets the cream with gelatin and ground almonds, unlike today's simple riskrem.

How to make it

  1. 1

    Cook the porridge

    Wash and rinse the rice, add it to boiling milk together with the vanilla bean, and cook until the grains are completely tender.

  2. 2

    Season

    Stir in the blanched, ground almonds, the sugar, and the butter while the porridge is still warm. Remove the vanilla bean.

  3. 3

    Cool

    Let the porridge become completely cold.

  4. 4

    Blend in the cream and gelatin

    Fold in the stiffly whipped cream. Soak and dissolve the gelatin in the water, cool it until lukewarm (not hot), and stir it in last.

  5. 5

    Set and serve

    Pour the cream into a mold, let it set cold, and serve with red sauce.

Changes from the original

Unclear OCR quantities have been interpreted as ½ l milk, ½ vanilla bean, ¼ l cream, and ¾ dl water. 6 gelatin sheets correspond to about 6 modern sheets (approx. 10 g). The method has been divided into steps.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 485) → 1949 (korrekturlest, s. 557)~38% av teksten endretfjernetlagt til
60 gr. risengryn 1/2 ½ l. melk 1/2 ⅛ stang vanilje 50 gr. mandler 35 gr. sukker 30 gr. smør 6 plater gelatin 1/4 ½ l. fløte 3/4 ⅔ del. vand vann. Grynene vaskes, skoldes, sættes skåldes, settes over ilden varmen i den kokende melk med og vaniljen, koker, koker til grynene er kokt; mens det endnu ennu er varmt, røres de skoldede, skåldede, støtte mandler, sukkeret og smørret smøret i; avkjøles godt, tilsættes tilsettes den stivvispede fløte og tilsidst tilsist gelatinen, opløst oppløst i vandet. vannet. Gelatinen maa må ikke haves has for varm i. Heldes Helles i form. Serveres med rød saus.

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Frequently asked questions

Why does the dish take so long (about 5 hours)?
Cooking the rice in milk with vanilla goes quickly, but the riskrem must be cooled well before the whipped cream and gelatin are folded in, and then set in a mold. It is the chilling time that makes up most of the time.
What do I need to watch out for when adding the gelatin?
The 6 gelatin sheets are dissolved in ¾ deciliter of water, but the mixture must not be too warm when it is stirred in — otherwise the stiffly whipped cream may collapse. The gelatin is added last of all.
What is riskrem served with?
With red sauce, that is, a berry sauce — just as is still common with riskrem to this day.
What flavors the cream in this 1914 recipe?
Half a vanilla bean is cooked with the milk, and afterward 50 grams of blanched, ground almonds, 35 grams of sugar, and 30 grams of butter are stirred in while the porridge is still warm.

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