Ruispuuro omenahillokkeella
Rye Porridge with Apple Compote
A hearty and comforting Finnish breakfast or dessert made from rye flour, served with a sweet and slightly tart homemade apple compote.
🧂 Ingredients
- 1 cup Rye flour
- 4 cups Water
- 0.5 tsp Salt
- 4 medium Apples(peeled, cored, and diced)
- 0.25 cup Sugar(or to taste)
- 0.5 tsp Cinnamon
- 1 tbsp Lemon juice
👨🍳 Instructions
- 1
For the apple compote: Combine diced apples, sugar, cinnamon, and lemon juice in a saucepan. Add a splash of water if needed.
💡 Tip: Use a mix of apple varieties for complex flavor. - 2
Cook the apple compote over medium-low heat, stirring occasionally, until apples are tender and the mixture has thickened, about 15-20 minutes.
⏱️ 20 minutes - 3
While the compote is cooking, prepare the rye porridge: Whisk rye flour with 1 cup of cold water in a bowl until smooth. This prevents lumps.
💡 Tip: Ensure there are no lumps before adding to hot liquid. - 4
Bring the remaining 3 cups of water to a boil in a saucepan. Gradually whisk in the rye flour mixture.
💡 Tip: Whisk continuously to avoid clumps. - 5
Reduce heat to low and simmer, stirring frequently, for about 10-15 minutes, or until the porridge has thickened to your desired consistency. Stir in salt.
⏱️ 15 minutes💡 Tip: The porridge will thicken further as it cools. - 6
Serve the warm rye porridge topped with the apple compote.
💡 Pro Tips
- ✓For a smoother porridge, you can sift the rye flour.
- ✓Adjust sugar in the compote based on the sweetness of the apples.
- ✓A pinch of cardamom can be added to the apple compote for extra flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a dollop of Finnish sour cream (kermaviili) or plain yogurt.
- Add a handful of berries to the apple compote.
- For a richer porridge, use milk instead of some of the water.