Friday, 2 May 2014

Two in one

Around christmas we wrote a couple of posts about rice porridge: a basic recipe and a rice-cooker version. Well here is another one. I was inspired when my son watched a children's tv-show where they made Ålandian* oven pancake, and one of the ingredients is leftover rice porridge.

When we wrote the posts about the christmas porridge, i got a comment that it's really easy to make it in a steaming pan. Since i actually own a steaming pan i have been wanting to try it, and now was a perfect chance.

Rice porridge in a steaming pan

The ingredients are almost the same as the basic recipe only I substituted the water with more milk. I made half a batch because my steaming pan is not big enough for a whole one.


1 dl round porridge rice
6dl milk
a pinch of salt

Fill the lower part of the pan with water so that the upper part doesn't touch the surface. When the water is boiling, put the butter in the steaming pan and let it melt. Add the rice and salt. After a couple of minutes, pour in the milk. Let the porridge steam for about an hour, stirring every now and then.

Ålandian oven pancake

If you don't finish all of your rice porridge you can use the leftovers to make ålandian oven pancake. It is a local dish from the island of Åland in the Finnish archipelago.

3 eggs
1/2 dl sugar
2 1/2 dl rice porridge
1 dl flour
1/2 l milk
1 tsp salt
3 tsp cardamom

Mix all of the ingredients in a bowl. Pour the mixture into a pan you have covered with oven paper. Bake for 30 minutes in 225°C. Serve just like that or with some strawberry jam and whipped cream.

*Åland is an island between Finland and Sweden. It belongs to Finland but is self-governing, and the majority of the people who live there speak Swedish. It's absolutely gorgeous in the summer, a big island with lots of small, smaller, and tiny islands sprinkled around, and little boats scooting back and forth between them.

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