Why is the time so long — 540 minutes?

Because the rice must sit in the water overnight (about 8 hours) before cooking. The cooking itself takes only as long as the grains need to become tender.

What does the soup consist of?

60 g rice, ½ liter water, 50 g sugar and 1 deciliter red wine. The rice is washed and blanched, soaked, cooked tender in the water, and finally the sugar and red wine are added.

When was this soup used?

It is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 660, from the chapter on nursing and invalid food — that is, a nourishing, easily digestible soup for the sick. The recipe is meant for one serving.

Should the red wine be cooked with the rice?

No, the sugar and red wine are added only after the rice is tender, at the very end.

Rice Soup with Wine

Rice soup with wine for invalids: 60 g rice soaked overnight in ½ l water, cooked tender, then 50 g sugar and 1 dl red wine added.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 660 (falt i det fri)

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About the dish

A strengthening wine soup for convalescents, from the chapter "A little nursing and invalid food" in "Stor kokebok" (1914). Red wine was often considered strengthening for weak patients.

How to make it

1
Wash and blanch the rice
Wash the rice well and blanch it with boiling water.
2
Soak
Put the rice in the water and let it stand overnight.
3
Cook
Cook the rice in the soaking water until the grains are completely tender.
4
Season
Add the sugar and red wine, and reheat without boiling. Serve.

Changes from the original

"Del." is interpreted as deciliter; the OCR's unclear wine amount is set to 1 dl. The water amount is interpreted as ½ liter. Otherwise unchanged.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 660) → 1949 (korrekturlest, s. 794)~40% av teksten endretfjernetlagt til

60 20 gr. risengryn ½ l. ~~vand~~ vahn 50 gr. sukker 1 ¼ del. rødvin. Grynene vaskes og ~~skoldes, lægges~~ skåldes, legges i ~~vandet~~ vannet natten over, koker i ~~vandet,~~ vannet til grynene er møre, ~~tilsættes~~ tilsettes sukker og rødvin.

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Frequently asked questions

Why is the time so long — 540 minutes?: Because the rice must sit in the water overnight (about 8 hours) before cooking. The cooking itself takes only as long as the grains need to become tender.
What does the soup consist of?: 60 g rice, ½ liter water, 50 g sugar and 1 deciliter red wine. The rice is washed and blanched, soaked, cooked tender in the water, and finally the sugar and red wine are added.
When was this soup used?: It is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 660, from the chapter on nursing and invalid food — that is, a nourishing, easily digestible soup for the sick. The recipe is meant for one serving.
Should the red wine be cooked with the rice?: No, the sugar and red wine are added only after the rice is tender, at the very end.

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