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Rye porridge with sugared lingonberries RYE PORRIDGE WITH LINGONBERRIES
100 ml (about 30 g) rolled rye flakes
250 ml water
(salt)
(pat of butter)
sugared lingonberries or lingonberry jam

Bring the water to the boil in a small, thick-bottomed saucepan. Slowly pour in the rye flakes, stirring with a wire whisk. Lower the heat and cook the mixture for about 2 - 3 minutes, stirring continually with a wooden spoon.

Lower the heat to the minimum  —  or turn it off completely  —  cover the pan with a lid and let the porridge simmer on the cooling stove until it is smooth and thickened, for about 15 to 25 minutes. Stir every now and then to prevent the porridge from burning on the bottom or forming a skin on the surface.

Season the porridge with a dash of salt and a little butter, if you like. Spoon the porridge on a deep plate and top with sugared lingonberries or lingonberry jam.
Serves 1.

Recipe source: family recipe.


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