Prep. time: 10 minutes
Cooking time: 40-60 minutes

(Riisipuuro)
What could be more comforting than bowl of steaming rice porridge?

Unlike similar dishes from other countries, sugar isn't added to the mixture but sprinkled on top just before serving. Some prefer it with a fruit broth known as “fruit soup” or a bilberry compote.

In Finland rice porridge is traditionally served at Christmas time. Traditionally an almond is hidden in the pot of porridge. Whoever finds the almond in her or his serving will have good fortune.

Little cooking tips
Use a special porridge saucepan or a saucepan with an extra thick bottom to prevent the porridge from burning on the bottom.

Simmering should be done very slowly, using the lowest heat possible. This yields the best result: a velvety smooth porridge which is neither too thick nor watery. It should be just pourable in consistency, not stiff or lumpy.

Sometimes rice porridge is served for breakfast. Suitable for freezing.

1. Bring water to the boil in the saucepan. Add the rice and cook, stirring, until water is wholly absorbed in it.
2. Add the milk and bring the mixture to the boil again, stirring frequently.
3. Cover the pan with lid. Let simmer over very low heat until completely cooked - about 40 to 60 minutes, or until the rice and milk have thickened into a soft-textured, velvety smooth porridge.
4. Stir every now and then to prevent the porridge from burning on the bottom or forming a skin on the surface. 
5. Add a smal pinch of salt.
6. Serve with cinnamon, sugar and a pat of butter