Finnish Rye Porridge with Apple Wedges
Ruispuuro Omenalohkoilla
A hearty and wholesome breakfast porridge made from rye flour, cooked until thick and creamy, and served with tender, slightly spiced apple wedges. A comforting and nutritious start to the day.
🧂 Ingredients
- 200 g Rye flour
- 800 ml Water
- 0.5 tsp Salt
- 2 medium Apples(peeled, cored, and cut into wedges)
- 1 tbsp Butter
- 0.5 tsp Cinnamon
- 1 tbsp Brown sugar(optional, for apples)
- to serve Milk or cream
- to serve Honey or maple syrup
👨🍳 Instructions
- 1
In a medium saucepan, whisk together rye flour, water, and salt until smooth.
💡 Tip: Ensure there are no lumps of flour. - 2
Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, reduce heat to low and simmer, stirring frequently, for about 20 minutes, or until the porridge has thickened.
💡 Tip: Stirring is crucial to prevent sticking and ensure even cooking. - 3
While the porridge is simmering, prepare the apple wedges. In a small skillet, melt butter over medium heat.
- 4
Add the apple wedges to the skillet along with cinnamon and brown sugar (if using). Cook for 5-7 minutes, stirring occasionally, until the apples are tender but still hold their shape.
💡 Tip: Don't overcook the apples; they should be soft but not mushy. - 5
Ladle the hot rye porridge into bowls.
💡 Tip: The porridge will be quite thick. - 6
Top each bowl of porridge with a generous portion of the cooked apple wedges.
💡 Tip: Arrange the apple wedges attractively. - 7
Serve immediately, with milk or cream and a drizzle of honey or maple syrup, if desired.
💡 Tip: A splash of cold milk can cut through the richness of the porridge.
💡 Pro Tips
- ✓For a smoother porridge, you can sift the rye flour before mixing.
- ✓If the porridge becomes too thick during cooking, add a little more hot water.
- ✓Feel free to add other spices to the apples, such as nutmeg or cardamom.
- ✓This porridge can also be made ahead of time and reheated gently with a little extra liquid.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of dried cranberries or raisins to the porridge during the last 5 minutes of cooking.
- Serve with a dollop of Finnish quark (rahka) or Greek yogurt.
- For a sweeter porridge, stir in a tablespoon of sugar or honey towards the end of cooking.