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Porridge shot from above, rye porridge on blue plate with butterknob, milk and some frozen lingonberries

Rye flour porridge

Simple creamy breakfast porridge made from whole grain rye flour. Serve with nutter, milk and some berries.
5 from 1 vote
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Cook Time 20 minutes
Course Breakfast
Cuisine Finnish, Swedish
Servings 2
Calories 277 kcal

Ingredients
  

  • 1 cup wholegrain rye flour ( 150 grams)
  • 3½ cups water (840grams)
  • ½ teaspoon salt
  • 1 tablespoon sugar

Instructions
 

  • Bring the water to boil. Whisk your rye flour in the water while continuing to stir.
  • Let the porridge gently boil on low heat while stirring with a whisk regularly so it does not form clumps.
  • Serve the porridge warm. Leftovers can be stored in the fridge. The porridge can be enjoyed as cold also.

Notes

Ps: This porridge can be left to simmer for an hour, the taste develops somewhat deeper and sweet, but it can be eaten after 20-30 minutes of boiling. 
Traditionally served with butter and milk, and some sprinkled sugar on top. Ceylon cinnamon also goes well as topping. Other traditional combinations/toppings are frozen or fresh berries and berry soups. 
Pro tip: mix ½ cup mashed lingonberries in the rye porridge when boiling and you get even more nutrition.

Nutrition

Serving: 1servingCalories: 277kcalCarbohydrates: 52gProtein: 7.5gFat: 1.5gFiber: 10.8gSugar: 6.6gCalcium: 25mg
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