Riisipuuro (Finnish Rice Porridge) with Cranberries Soup

 

Riisipuuro, which can be translated as Rice Porridge, is quite similar to Rice Pudding. In fact, they are nearly the same, differing mainly in the cooking method. In Finland, the rice is first boiled in water, and then milk is added.

During the Finnish Christmas, it's a common sight on family tables, usually served over a berry soup and generously sprinkled with cinnamon. Sometimes, a hidden almond in one of the bowls brings good luck to the person who discovers it.

INGREDIENTS (Serves 4):

For Rice Porridge:

• 1/2 cup short-grain rice
• 1 cup water
• 2 cups milk

For Berry Soup:

• 2 cups cranberries (fresh or frozen)
• 1 cup water
• 1 cup sugar

First we prepare Rice Porridge.

In a saucepan, bring 1 cup of water to a boil.

Add the rice and stir continuously until all the water is absorbed.

Pour in the milk and bring it to a boil again.

Once the milk starts rising and is about to overflow, reduce the heat to minimum, cover the saucepan, and let the rice simmer for about 45 minutes or until it turns into a porridge with very little liquid. Be attentive to prevent the rice from sticking to the bottom of the saucepan.

Now we will prepare the Berry Soup.

In a separate pot, bring 1 cup of water to a boil.

Add the cranberries and sugar, stirring until the sugar dissolves.

Turn off the heat, use an immersion blender to blend the mixture, and then strain the result. Some whole cranberries can be left as decoration.

Now we prepare to serve.

In a deep plate, pour the berry soup to cover the bottom with a certain depth.

Ladle a portion of rice porridge with the soup on top.

Sprinkle with cinnamon (and optionally add a bit of butter).

Serve warm or at room temperature according to personal preference.

It's really delicious.