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Rice-Water Porridge

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. 1

    Wash the rice

    Wash the rice well and rinse it with boiling water.

  2. 2

    Cook the porridge

    Put the rice on in the cold water and let it simmer for about 15 minutes.

  3. 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. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 666) → Modernised~84% of the text changedremovedadded
40 gr. risengryn g risengryn. 4 del. vand dl vann (kaldt). 100 gr. g frisk frugt Grynene vaskes frukt (skrelt og skoldes. Grynene sættes skåret i små stykker). sukker (etter smak). Vask risengrynene godt og skyll dem med kokende vann.. Sett grynene over ilden i det kolde vand, smaakoker 1/4 time, tilsættes kalde vannet og la det småkoke i ca. 15 minutter.. Tilsett den skrællede, smaat opskaarne frugt; smaatrækker, skrelte, smått oppskårne frukten og la det trekke svakt til frugten frukt og grynene gryn er ferdig kokt, men mindst minst mulig itukokt. Tilsættes utkokt.. Tilsett sukker efter smak. etter smak og server.

Note on Modernised

Deciliter og gram beholdt i moderne form; «skoldes» gjengitt som skylling med kokende vann. Fremgangsmåten er delt i trinn.

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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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