Ruispuuro omenahillokkeella (Rye Porridge with Apple Compote)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.