Von Gebachenen Reiß Zumachen
"To Make Baked Rice"
From the treasured pages of Koch Puech
Unknown Author
Von Gebachenen Reiß Zumachen
"Siede ihn anß gantz weich, so dickh alß ein Breÿ, Und laß ihn gantz kalt werden, schlage ein gantzes ay darzu, Und zuckher ein wenig darein, aber nicht zu vill, dann machsts, so nimbst man Ambosel, so man will auf ein klein rosinig Zucker, Und man kan auch will auf warm brod machen, anstat Ambosel im ambt ab, Und machs Preßel darauß, Rosab in rothe Amb. Und laß es im schmaltz auß dem heissen schmaltz schön gelblet darauß richts in ein schüssel, oder aber machs ein Suppen mit mandlen, oder Zibeben mit einander, Und gibts schmalz mit zuckher darauf, Und gibts also, bindts."
English Translation
"Boil it (rice) till very soft, as thick as a porridge, and let it become completely cold. Beat a whole egg into it, and add a little sugar, but not too much. Then shape it, as one wishes, into little dumplings; if you wish, roll them in sugar with a bit of raisins. You can also make it with warm bread instead of dumplings in the dish. Press it out, and (you may add) rose water in red dumplings. Let it fry in hot fat until nicely golden, then place it in a dish. Alternatively, make a soup with almonds or raisins together, and add fat (schmaltz) and sugar on top. Serve it thus, and bind it (the soup)."
Note on the Original Text
The original recipe is written in early modern German, replete with spellings and conventions unfamiliar to us today. 'Siede ihn anß gantz weich, so dickh alß ein Breÿ' translates as 'boil it soft, as thick as a porridge.' The abrupt instructional style, with little separation between steps and few explicit measurements, was common—relying on the cook’s intuition and experience. Spelling is variable, reflective of the era’s lack of standardization, and terms for ingredients and tools could differ by region. Altogether, the recipe’s brevity, flexibility, and poetic language evoke a world where cooks were encouraged to improvise and adapt to their kitchens’ particular strengths.
Title
Koch Puech (1696)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1696
Publisher
Unknown
Background
A sumptuous journey for the adventurous palate, this splendid 17th-century cookbook boasts over 1,350 rare and prized recipes—ranging from hearty pies and luscious cakes to savory aspics, exquisite soups, and creative fish dishes. A true treasure trove for any culinary enthusiast seeking both variety and sophistication.
Kindly made available by
Wien Bibliothek
This dish hails from a late 17th-century German manuscript, a period in which rice was still something of a luxury in much of Central Europe, often appearing in both sweet and savory forms. The 1696 "Koch Puech" is remarkable for its diversity, showcasing both the cosmopolitan tastes of wealthy German households and the creative, resourceful spirit of the kitchen. The recipe is delightfully versatile, meant either as a fried treat, a comforting dish for dipping into warm soup with almonds, or as a sweet snack. The blending of eggs, sugar, and rice showcases the period’s taste for mild sweetness and custard-like textures, inviting a sense of cozy indulgence.
Historically, this recipe would have been prepared over an open hearth or in a wood-fired oven. A heavy iron pot or cauldron, wooden stirring paddles, and a flat iron pan for frying would be essential. A mortar and pestle would be used to make fine breadcrumbs, and a sturdy knife for chopping optional nuts or dried fruit. Simple ceramic or wooden bowls served to mix and present the final dish.
Prep Time
10 mins
Cook Time
40 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 7 ounces short-grain rice
- 2 1/2 cups water
- 1 large egg
- 1/2 ounce white sugar (adjust to taste)
- Breadcrumbs (about 1 3/4 ounces, or substitute thin slices of fresh bread)
- 1 3/4 ounces clarified butter (or neutral oil)
- Optional: 1 ounce blanched almonds or raisins
Instructions
- Begin by boiling about 7 ounces of short-grain rice in water until exceptionally soft, almost like a thick porridge.
- Allow the mixture to cool completely.
- Once cold, stir in one whole egg and about a tablespoon (1/2 ounce) of sugar—adjust sugar to taste, but the historical recipe suggests moderation.
- Take small handfuls of the thick rice mixture and shape them into small cakes or patties.
- Traditionally, these would be coated with fine breadcrumbs (or pounded toasted bread), and optionally dusted with a little more sugar for added sweetness.
- As an alternative, you can use thin slices of fresh bread, letting the rice mixture soak in, as described for a variation.
- In a pan, heat about 1 3/4 ounces of clarified butter (or another neutral fat).
- Fry the patties on both sides until beautifully golden.
- Serve hot in a dish, optionally garnished with more melted butter and a sprinkle of sugar.
- For a more elaborate presentation, serve the rice cakes in a sweet soup with blanched almonds or raisins, and finish with a final flourish of melted butter and sugar on top.
Estimated Calories
200 per serving
Cooking Estimates
It takes about 10 minutes to prepare the ingredients and about 40 minutes to cook the rice and fry the cakes. Each serving is around 200 calories, and the recipe easily makes 4 rice cakes.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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