Danish Rye Cereal
Submitted by jpaprocki
Whole rye berry porridge simmered with cinnamon, caraway, and vanilla, finished with plump raisins. A chewy, nutty Scandinavian breakfast topped with ricotta. Slow-cooked comfort in a bowl.
YIELD
6 servingsPREP
5 minCOOK
1 hrsREADY
1 hrsForget instant oatmeal. This Danish breakfast porridge is built from whole rye berries that simmer for a full hour until they’re chewy, nutty, and deeply satisfying.
Cinnamon, caraway seeds, and vanilla create a warm, almost bread-like aroma while the rye berries soften. Raisins go in during the last 15 minutes so they plump up without dissolving.
Top each bowl with a spoonful of creamy ricotta and a sprinkle of sugar. The cool cheese against the warm, spiced grain is the kind of contrast that makes you slow down and actually enjoy breakfast.
Kitchen Tips
- Rye berries are sold whole and unprocessed at health food stores or in the bulk grain aisle. They look like wheat berries but darker.
- Stir occasionally and watch the water level. Rye berries absorb a lot of liquid and can scorch on the bottom if the pot goes dry.
- Make a double batch. This reheats well throughout the week with a splash of water or milk to loosen it up.
- The caraway is subtle but key. It gives this porridge that distinctive rye bread character.
Ingredients
Directions
Combine all ingredients except raisins, ricotta and sugar in saucepan; mix well.
Heat to a boil. Reduce heat to simmer and cook, covered, for 1 hour.
Stir occasionally; add more water, if needed, to prevent scorching.
During last 15 minutes of cooking time, add raisins.
Top each serving with a dollop of ricotta cheese and sugar, if desired.
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