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Rice flour pudding

Porridge of milk, butter and rice flour mixed with egg yolks, almonds and whisked whites, cooked 1 hour in a water bath in a caramel-lined tin; serves 6–8. From Erken’s Stor kokebok (1949), p. 557.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 557 (falt i det fri)

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About the dish

The pudding is cooked in a tin first coated with caramelised sugar, and turned out for serving with vanilla or lemon sauce.

How to make it

  1. 1

    Make the glaze

    Put the sugar in a greased pan. When it is light brown, add the water and bring to a good boil. Coat the tin with the glaze.

  2. 2

    Cook the porridge

    Bring the milk to the boil with the butter, whisk in the flour and bring the porridge to the boil. Cool.

  3. 3

    Add the rest

    Stir in the lemon zest, sugar, ground almonds and the egg yolks one at a time. Finally fold in the stiffly whisked egg whites.

  4. 4

    Cook in a water bath

    Pour the mixture into the tin, cover with paper and cook in a water bath for 1 hour. Turn out and serve with vanilla or lemon sauce.

Changes from the original

«½ l.» is converted to 5 dl. Almonds appear in the method but not in the ingredient list, and carry no amount. «Nysylt» is unclear and kept.

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Frequently asked questions

What is the glaze?
Caramelised sugar with a little water, used to coat the tin.
What is it served with?
Vanilla or lemon sauce.

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