Ruispuuro: Finnish rye porridge with blueberries

Ingredients

For 1 serving

• Rye flour40 g
• Reduced-fat milk200 ml
• Blueberries80 g
• Butter3 g
• Salt1 pinch
• Honey1 teaspoon

Contains: gluten, lactose,

In season: June – September

Method

1. In a small saucepan, bring the milk to the boil with a splash of water and the salt over a medium heat, watching that it doesn't boil over.
2. Turn the heat to minimum and pour in the rye flour in a thin stream, whisking to avoid lumps.
3. Cook for 10 minutes over a low heat, stirring often with a wooden spoon, until the porridge is thick, smooth and no longer tastes of raw flour; if it gets too thick add a splash of water.
4. Meanwhile, rinse and dry the blueberries.
5. Spoon the porridge into a bowl, put the butter in the centre and top with the blueberries and honey.