How long does the rice-water porridge take?

Around 40 minutes in all: the rice simmers about 15 minutes in the water, then it draws further together with the fruit until both rice and fruit are tender.

Why should the rice be washed and scalded first?

Washing and scalding remove dust and loose starch, so the porridge is cleaner in flavor and the rice holds its shape better – in the recipe it should be cooked "as little overcooked as possible."

What kind of fruit can be used?

The recipe calls for 100 g fresh fruit, peeled and cut into small pieces. It is added after the rice has cooked for a quarter of an hour, and sugar is added at the end to taste.

What is this porridge meant for?

It appears under "Nursing and invalid food" in Henriette Schønberg Erken's Stor kokebok (1914, p. 666) – a light porridge cooked in water instead of milk, intended for one serving.

Rice-Water Porridge

Name: Rice-Water Porridge
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 40 g rice; 4 dl water (cold); 100 g fresh fruit (peeled and cut into small pieces); sugar (to taste)

Rice-water porridge for invalid food: 40 g rice cooked in 4 dl water for 15 min, 100 g fresh fruit added and left to draw until everything is tender. Sugar to taste. One serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 666 (falt i det fri)

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About the dish

A light porridge cooked in water instead of milk, from the invalid-food chapter of Stor kokebok (1914). Fresh fruit adds flavor and freshness to the patient's diet.

How to make it

1
Wash the rice
Wash the rice well and rinse it with boiling water.
2
Cook the porridge
Put the rice on in the cold water and let it simmer for about 15 minutes.
3
Add fruit
Add the peeled, finely cut fruit and let it draw gently until fruit and rice are cooked, but as little overcooked as possible.
4
Season to taste
Add sugar to taste and serve.

Changes from the original

Deciliters and grams kept in modern form; "scalded" rendered as rinsing with boiling water. The method is divided into steps.

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. 666) → 1949 (korrekturlest, s. 799)~57% av teksten endretfjernetlagt til

Ingredienser: 40 gr. risengryn 4 del. ~~vand~~ vann 100 gr. frisk ~~frugt~~ frukt. Grynene vaskes og ~~skoldes.~~ skåldes. Grynene ~~sættes~~ settes over ~~ilden~~ varmen i det kolde ~~vand, smaakoker 1/4~~ vann, småkoker ¾ time, ~~tilsættes~~ tilsettes den ~~skrællede, smaat opskaarne frugt; smaatrækker,~~ skrelte, smått opskårne frukt; småtrekker til ~~frugten~~ frukten og grynene er kokt, men ~~mindst~~ minst mulig itukokt. ~~Tilsættes~~ Tilsettes sukker efter ~~smak.~~ behag.

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Frequently asked questions

How long does the rice-water porridge take?: Around 40 minutes in all: the rice simmers about 15 minutes in the water, then it draws further together with the fruit until both rice and fruit are tender.
Why should the rice be washed and scalded first?: Washing and scalding remove dust and loose starch, so the porridge is cleaner in flavor and the rice holds its shape better – in the recipe it should be cooked "as little overcooked as possible."
What kind of fruit can be used?: The recipe calls for 100 g fresh fruit, peeled and cut into small pieces. It is added after the rice has cooked for a quarter of an hour, and sugar is added at the end to taste.
What is this porridge meant for?: It appears under "Nursing and invalid food" in Henriette Schønberg Erken's Stor kokebok (1914, p. 666) – a light porridge cooked in water instead of milk, intended for one serving.

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