Redcurrant Rice Porridge Recipe

Berries are widely used in different dishes in Finland, such as savory or sweet dishes, desserts, cakes, pies, jams, porridges, or as side dishes eaten with the main foods. 

This simple recipe can be made with Finnish berries, such as red currant (punaherukka) or black currant (mustaherukka).

I was inspired to experiment after enjoying this dish made with redcurrant berries and rice. I tried it with blackcurrant berries, and it was a delightful twist. 

Ingredients:

• 1 dl redcurrant juice

• 1 dl sugar

• 1 dl rice (puuro-riisi)

• Water to cook the rice (3 to 5 dl water)

Instruction:

• Rinse the rice under running water and transfer it to the pot.

• Mix all the rest of the ingredients in the pot of water and cook until the rice is soft and well-cooked. 

• Add more water if needed, and stir continuously so the rice doesn't stick to the bottom of the pot. 

• Once the rice is well cooked, turn off the heat and let it sit for a few minutes. Then, transfer it to a serving dish and let it cool in the refrigerator for at least 30 minutes before serving.

• Enjoy it as a cold dessert dish or for breakfast/light dinner. 

Tips:

Some people like their rice porridge denser, but some prefer it looser and liquid; you can adjust the amount of water you use to cook the rice. 

If you like the strong taste of berries, add more redcurrant juice and more sugar to adjust the sour flavor of the berries. 

If you don't have the juice, you can buy fresh red currant berries in the supermarket freezer. Cook them, strain the seeds and skin away, and use the juice to prepare this dish.