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Rice Flour Omelet

Rismelomelett (rice flour omelet) from Erken 1914: a thick porridge of 2 l milk, 125 g butter and 125 g rice flour stirred with sugar, ground almonds and 6 egg yolks, folded with the whites and cooked 1 hour in a water bath in a caramel-lined mold. Served turned out with vanilla or lemon sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 486 (falt i det fri)

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About the dish

Page 486 in "Stor kokebok" (1914). An "omelet" in Erken's sense is here a steamed molded pudding of rice flour, cooked in a water bath in a caramelized mold — a close relative of crème caramel.

How to make it

  1. 1

    Caramel

    Melt the 250 g sugar in a greased pan. When the sugar is light brown, add the 2 tbsp boiling water and bring the caramel to a good boil. Line the inside of the mold with the caramel.

  2. 2

    Cook the porridge

    Bring the milk to a boil with the butter. Whisk in the rice flour and let the porridge come to a boil while stirring.

  3. 3

    Mix in

    Cool the porridge. Stir in the sugar, the ground almonds, and the egg yolks, one at a time. Finally, fold in the stiffly beaten egg whites.

  4. 4

    Cook in a water bath

    Pour the mixture into the caramelized mold, cover with parchment paper, and cook in a water bath for about 1 hour, until the mixture has set.

  5. 5

    Serving

    Turn the pudding out onto a platter and serve with vanilla or lemon sauce.

Changes from the original

Measurements converted to modern units. "Glassur" (glaze) is called caramel. The water-bath cooking is described with a pot and heatproof mold and a specified water temperature. Rice flour can be replaced with finely ground rice.

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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 → 1914 (proofread, p. 486)~81% of the text changedremovedadded
2 l melk. l. melk 125 g gr. sukker (til røren). 125 g smør. gr. smør 125 g rismel. gr. rismel 6 stk egg (delt i plomme og hvite). 60 g mandler (skåldet og malt). gr. skoldede mandler. Glassur: 250 g gr. sukker (til karamellen). 2 ss spiseskeer kokende vann (til karamellen). Smelt de 250 g sukker vand. Sukkeret lægges i en smurt panne. Når sukkeret pande; naar det er lysebrunt, tilsett de 2 ss kokende vann og gi karamellen tilsættes vandet, gives et godt oppkok. Kle formen innvendig med karamellen.. Kok opp melken opkok. Formen dækkes hermed. Melken kokes op med smøret. Visp inn rismelet smørret, melet ivispes, og la grøten få faar et oppkok mens du rører.. Avkjøl grøten. Rør inn sukkeret, opkok, avkjøles, tilsættes sukker, de malte mandlene og eggeplommene, mandler samt eggeblommerne én om gangen. Vend til slutt inn efter én, tilsidst de stivpiskede eggehvitene.. Hell massen stivvispede eggehviter. Massen heldes i den karamelliserte formen, dekk dækkes med smørpapir papir og kok koker i vannbad vandbad i ca. 1 time, til massen har stivnet.. Hvelv puddingen på fat time. Hvælves og server serveres med vanilje- eller sitronsaus. citronsaus.

Note on Modernised

Mål omregnet til moderne enheter. «Glassur» er kalt karamell. Vannbadkokingen er beskrevet med gryte/ildfast form og angitt vanntemperatur. Rismel kan erstattes av finmalt risgryn.

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Frequently asked questions

How long should the rice flour omelet stay in the water bath?
The mold is covered with paper and cooked in a water bath for 1 hour. Allow about 2 hours in total, including preparation and cooling of the porridge.
How do I make the caramel glaze in the mold?
Melt 250 g sugar in a greased pan until light brown, add 2 tablespoons of boiling water, and bring it to a good boil. Pour the caramel around the mold so it is coated, before filling in the mixture.
What is it served with?
The pudding is turned out of the mold and served with vanilla or lemon sauce.
Why must the porridge be cooled before the eggs are added?
Milk, butter and rice flour are cooked into a porridge that must be cooled, otherwise the egg yolks will curdle. The yolks are stirred in one at a time, and the stiffly beaten egg whites are folded in last of all.

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