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.

Riskrem (Norwegian Rice Cream)

Name: Riskrem (Norwegian Rice Cream)
Prep time: 40 min
Cook time: 4 h 20 min
Total time: 5 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 60 g rice; 0.5 l milk; 0.5 pcs vanilla bean; 50 g almonds (blanched and ground); 35 g sugar; 30 g butter; 6 sheets gelatin (approx. 10 g); 0.75 dl water (for the gelatin); 2.5 dl heavy 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
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
Season
Stir in the blanched, ground almonds, the sugar, and the butter while the porridge is still warm. Remove the vanilla bean.
3
Cool
Let the porridge become completely cold.
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
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 485) → Modernised~86% of the text changedremovedadded

60 ~~gr. risengryn 1/2 l. melk 1/2 stang vanilje~~ g risengryn. 0,5 l melk. 0,5 stk vaniljestang. 50 ~~gr.~~ g mandler (skåldet og støtt). 35 ~~gr. sukker~~ g sukker. 30 ~~gr. smør~~ g smør. 6 plater gelatin ~~1/4 l. fløte 3/4 del. vand Grynene vaskes, skoldes, sættes over ilden~~ (ca. 10 g). 0,75 dl vann (til gelatinen). 2,5 dl kremfløte. Vask og skyll grynene, ha dem i ~~den~~ kokende melk sammen med ~~vaniljen, koker,~~ vaniljestangen og kok til grynene er ~~kokt; mens det endnu er varmt, røres~~ helt møre.. Rør inn de ~~skoldede,~~ skåldede, støtte ~~mandler,~~ mandlene, sukkeret og ~~smørret i; avkjøles godt, tilsættes den stivvispede fløte~~ smøret mens grøten ennå er varm. Fjern vaniljestangen.. La grøten bli helt kald.. Vend inn stivvispet fløte. Bløtlegg og ~~tilsidst gelatinen, opløst~~ løs opp gelatinen i ~~vandet. Gelatinen maa ikke haves for varm i. Heldes~~ vannet, avkjøl den til den er lunken (ikke varm) og rør den inn til slutt.. Hell kremen i ~~form. Serveres~~ en form, la den stivne kaldt og server med rød saus.

Note on Modernised

Utydelige OCR-mengder er tolket som ½ l melk, ½ stang vanilje, ¼ l fløte og ¾ dl vann. 6 gelatinplater tilsvarer ca. 6 moderne plater (ca. 10 g). Fremgangsmåten er delt i trinn.

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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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