One of Tiikat’s favourite things to eat is rice porridge with sweet blueberry soup, a traditional Finnish dish. It’s comforting and super tasty, no wonder Tiikat adores it!
Rice porridge is like a healthier rice pudding and is delicious eaten for breakfast, for Tii-time or as a dessert. It is often eaten with a sprinkling of sugar and cinnamon on top, yum!
Fun Fact: In Finland rice pudding is eaten as part of the Christmas Eve celebrations!
Cooking time: 30 minutes
What you need:
- 1 cup (175g) of uncooked short-grain or pudding rice (risotto or paella rice also work)
- 4-5 cups (1000-1200ml) full fat milk
- Ground cinnamon (optional)
- Sugar (optional)
- Measuring cup, or measuring jug and scales
- Wooden spoon
- Put the rice into the saucepan with a pinch of salt and enough water so the rice is just covered. Cook over a medium heat until the water has been absorbed by the rice.
Make sure you stir frequently to stop the rice sticking to the bottom and burning!
- Add half of the milk to the saucepan and continue cooking the rice over a medium heat, stirring occasionally, until the milk has absorbed.
- Add the rest of the milk to the saucepan and continue to cook over a medium heat, stirring often to prevent burning.
- Keep cooking until the rice thickens and achieves a creamy appearance.
Hint: If your rice isn’t fully cooked when the milk has all been absorbed, just add some more milk and keep cooking.
- Your rice pudding is ready to serve. You may want to add a sprinkling of cinnamon and sugar on top like we have.
What other toppings could you serve with your creamy rice?
Rice porridge is delicious with many different toppings, such as fruit, nuts or maple syrup. If you are eating it for pudding, you could even try drizzling some chocolate on top for a tasty treat!
Get creative and experiment to find out what you like best!
Tip: Why not make a selection of mini portions, each with a different topping to try?
You could also try making some berry soup (see recipe) to have with your rice porridge, the way Tiikat likes it best!
We like to double (or triple!) the recipe, so we can use some porridge to make Karelian pies (see recipe), and still have plenty left to try with different toppings for breakfast, tii-time and pudding!