European · Breakfast
Finnish Rye Porridge with Berries
Ruispuuro
A hearty, nutty Finnish rye porridge simmered until thick and creamy, then crowned with juicy bilberries or blueberries. Warm, filling and full of whole-grain fibre.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
Calories come from: Carbs 86% · Fat 4% · Protein 10%
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Ingredients
For 4 servings- 1 2/3 cups160 gRye flakes (rolled rye)
- 3 1/3 cups800 gWater
- 1/2 tspSalt
- 1 1/3 cups200 gBilberries or blueberries, fresh or thawed frozen
- 1 tbsp20 gMaple syrup (optional)
Steps
- 1
Pour the water into a medium saucepan, add the salt and bring to a boil.
- 2
Stir in the rye flakes gradually so no lumps form.
- 3
Lower the heat and simmer gently for 12-15 minutes, stirring often, until thick and creamy; add a splash of hot water if it gets too stiff.
- 4
Take the pan off the heat and let the porridge rest for 2 minutes to thicken a little more.
- 5
Spoon the porridge into four bowls.
- 6
Top each bowl with the berries and drizzle with maple syrup if you like a touch of sweetness.
Swaps, storage and make-ahead
Swaps
- Use rolled oats instead of rye flakes for a milder porridge, simmering for about 5 minutes and adding a little less water.
- Swap the maple syrup for honey if you don't need the dish to stay vegan.
- Replace the bilberries with lingonberries, raspberries or chopped apple, depending on what's in season.
- Cook the flakes in half water and half unsweetened oat or soy milk for a creamier bowl that stays dairy-free.
Storage
Cool and refrigerate leftover porridge, without the berries, within 2 hours in a covered container for up to 3 to 4 days. Reheat with a splash of water, stirring until steaming hot, then add fresh berries.
Make ahead
Cook a batch of porridge up to 3 days ahead and reheat individual portions with a little water. Rinse fresh berries the day before, or move frozen ones to the fridge overnight to thaw.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (291 g) | Per 100 g | |
|---|---|---|
| Calories | 164 kcal | 56 kcal |
| Protein | 4.5 g | 1.5 g |
| Carbohydrates | 37.6 g | 12.9 g |
| of which sugars | 5.4 g | 1.9 g |
| Fiber | 7.2 g | 2.5 g |
| Fat | 0.8 g | 0.3 g |
| of which saturated | 0.1 g | 0 g |
| Sodium | 300 mg | 103 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
