Ruispuuro with Apple Slices
A hearty and warming rye porridge, typically made with water or milk, served with tender, slightly sweetened apple slices. This is a comforting and nutritious breakfast or light meal, emphasizing the use of Finnish rye.
🧂 Ingredients
- 200 g Rye flour
- 800 ml Water or Milk
- 0.5 tsp Salt
- 2 medium Apples(peeled, cored, and sliced)
- 1 tbsp Butter
- 1 tbsp Sugar or honey(for apples, optional)
- 0.5 tsp Cinnamon(for apples, optional)
👨🍳 Instructions
- 1
In a medium saucepan, whisk together the rye flour and water or milk until smooth. Ensure there are no lumps.
💡 Tip: Using a whisk is essential for a smooth porridge. - 2
Add the salt to the mixture.
💡 Tip: Salt enhances the flavor of the porridge. - 3
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly.
⏱️ 5 minutes - 4
Reduce the heat to low and continue to cook, stirring frequently, for about 15-20 minutes, or until the porridge has thickened to your desired consistency.
⏱️ 15-20 minutes💡 Tip: The porridge will continue to thicken as it cools. - 5
While the porridge is cooking, prepare the apples. In a separate small pan, melt the butter over medium heat.
⏱️ 2 minutes - 6
Add the sliced apples to the pan. Cook for 5-7 minutes, stirring occasionally, until the apples are tender but still hold their shape.
⏱️ 5-7 minutes💡 Tip: You can add sugar or honey and cinnamon to the apples for extra sweetness and flavor. - 7
Serve the hot rye porridge in bowls, topped with the warm apple slices. Drizzle with a little extra milk or cream if desired.
💡 Pro Tips
- ✓For a smoother porridge, you can sift the rye flour before mixing.
- ✓Adjust the liquid amount to achieve your preferred porridge thickness.
- ✓This porridge can also be served cold the next day, often with a splash of milk.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a spoonful of lingonberry jam or cloudberry jam on top.
- Stir in a knob of butter into the porridge just before serving for extra richness.
- Use a mix of rye and oat flour for a slightly different texture.