

· By Janessa Rutter
Riisipuuro (Finnish Rice Porridge) - Coeliac Safe
If you want a Nordic vibe breakfast at Christmas or want to jazz up your morning porridge then try this delicious topping made with fresh plums. This recipe is from gluten free blogger Kati Keksi.
Riisipuuro or rice porridge is a traditional breakfast in Finland on the morning of Christmas celebrations. It's topped with butter and a jam made of plums or prunes. At family gatherings an almond is added to the pot, with a special wish granted to the person who finds it in their bowl.
Ingredients
For the porridge
4 x Bask and Co. Gluten Free Porridge serve
Milk of your choice
1 almond (optional)
For the plum topping
6 plums, stone removed and sliced
1/4 tsp cardamom (powdered or seeds are fine, alternatively remove seeds from three cardamom pods)
1 tbsp sugar (optional / to your taste)
1. Make the Bask & Co Porridge as per the instructions.
2. In a small saucepan gently heat the plums. No need to add water, as the plums will break down and liquify.
3. Once liquid forms in the plum mix add the cardamom and sugar, if using.
4. Cook for three to five minutes until plums are fully heated through and softened. For a smoother mixture cook slightly longer and stir vigorously.
5. Serve porridge into bowls, top with butter and plum sauce. Enjoy!
Tip: for the most vibrant colour choose plums with a red flesh like black plums.
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