The Icelandic Porridge Recipes

THE ICELANDIC OAT PORRIDGE

Steps:

• You just put the milk, water and the oats all in a pot, stir it a little so it mixes.
• Heat it on medium high heat and wait for it to boil. As it is heating, put the salt (I maybe say 1/8 teaspoon salt, but in depends how salty you want it).
• When it has boiled, you are ready to eat ;).

NORDIC BREAKFAST PORRIDGE

Steps:

• For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt.
• For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork.
• Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.

THE ICELANDIC PORRIDGE

Steps:

• put the milk, water and oatmeal in a pot, heat it up. stir it a little when its begining to boil, add the salt. then when it has boiled, you are ready to eat.

SCANDINAVIAN-STYLE RICE PORRIDGE

Steps:

• Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.
• Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.