{"id":12212,"date":"2016-12-05T15:33:53","date_gmt":"2016-12-05T13:33:53","guid":{"rendered":"http:\/\/www.evildressmaker.com\/?p=12212"},"modified":"2016-12-05T15:33:53","modified_gmt":"2016-12-05T13:33:53","slug":"512-kermainen-riisipuuro-creamy-rice-porridge","status":"publish","type":"post","link":"http:\/\/www.evildressmaker.com\/?p=12212","title":{"rendered":"5\/12 Kermainen riisipuuro \/ Creamy rice porridge"},"content":{"rendered":"

En tied\u00e4 voiko t\u00e4t\u00e4 edes en\u00e4\u00e4 kutsua reseptiksi.\u00a0T\u00e4m\u00e4\u00a0on niin \u00e4lytt\u00f6m\u00e4n herkullinen kikkakolmonen, ett\u00e4 on pakko jakaa n\u00e4in ihan erillisen postauksen voimin, vaikka samalla v\u00e4h\u00e4n ehk\u00e4 nolottaa t\u00e4m\u00e4n helppous (lupaan ett\u00e4 joulukalenterin taso nousee loppua kohti!)<\/strong><\/span>. Riisipuuro on ollut minun jouluperinteit\u00e4ni jo useita vuosia. Ensimm\u00e4iset keittelen jo n\u00e4in joulukuun alkupuolella ja sy\u00f6n sit\u00e4 aamupuurona melkeimp\u00e4 uuteen vuoteen saakka. Riisipuuro on parasta tietysti luumusopan kanssa.<\/p>\n

Kermainen riisipuuro<\/strong><\/span>
\nKeit\u00e4 riisipuuro pakkauksen ohjeen mukaan. Siin\u00e4 menee se tunti, tai reilu. Anna puuron j\u00e4\u00e4hty\u00e4 mutta ei t\u00e4ysin\u00a0kylm\u00e4ksi. Vatkaa puoli purkillista kermaa vaahdoksi. Voit halutessasi lis\u00e4t\u00e4 v\u00e4h\u00e4n sokeria vaahtoon, mutta vain v\u00e4h\u00e4n. Sekoita kermavaahto puuron sekaan nopeasti k\u00e4\u00e4nnellen. Ja sitten lautaselle ja \u00e4\u00e4nt\u00e4 kohti. T\u00e4st\u00e4 ei riisipuuro parane. Jos haluat voit pist\u00e4\u00e4 joukkoon sen perinteisen mantelin jonka l\u00f6yt\u00e4j\u00e4\u00e4 kohtaa tulevana vuonna onni.<\/p><\/blockquote>\n

\"inenglish\"<\/a><\/p>\n

Rice porridge is traditional Finnish Christmas food. It is served as breakfast, but also as a meal everywhere around the country at Christmas fairs, restaurants and Christmas parties. Traditionally it’s served with plum and raisin soup. I prefer plum soup without raisins. This recipe is almost too easy so I don’t know if it should even be called a recipe at all. I’m almost embarrassed about the easyness (I promise the quality of posts will improve towards the Christmas!)<\/strong><\/span>. Here in Finland you get the traditional rice porridge recipe with the package when you buy porridge rice, which is different to long grain rice. Grains are small and round and very sticky. I don’t know availability in other countries. I suppose sushi rice would be\u00a0rather similar.<\/p>\n

Creamy rice porridge (basic recipe from the package)<\/strong><\/span>
\n2 dl of water
\n2 dl of round porridge rice
\n1 liter of milk, preferably semi-skimmed or non-skimmed
\n1\/2 teaspoon\u00a0of salt
\n1 dl of whipping cream<\/p>\n

Use preferably teflon pan, if not available, use pan with as thick bottom as possible, otherwise milk will burn. Boil water and pour rice into boiling water. Allow to boil until all water has been sucked by rice. Add all milk and allow to simmer slowly about an hour or so. Stir often to minimize the milk sticking to the bottom of the pan. When mixture looks quite even and has thickened (this takes about an hour, perhaps even longer)<\/strong> <\/span>add salt and allow to cool awhile. Don’t let it go completely cold though. Up till here is just regular recipe from the package and now comes the best part. Whip about 1 dl of whipping cream (add little bit of sugar if you like)<\/strong><\/span>. Mix it with the porridge.<\/p><\/blockquote>\n

Then just eat, with your favourite fruit soup. Some people don’t like soup but rather\u00a0sprinkle sugar and cinnamon powder on top instead. Tradition is\u00a0to put one almond in the porridge. That person who finds the almond on their plate will get good luck and fortune next year. I don’t bother with the almond but I eat this porridge every Christmas. First time I make it beginning of December and continue eating it as a breakfast almost up till New Year. Do you have similar foods in your country?<\/p>\n

\"riceporridge\"<\/a><\/p>\n

Savikulhon ostin kes\u00e4ll\u00e4 Isokyr\u00f6n markkinoilta. Sen on
\nvalmistanut\u00a0<\/strong><\/span>Sep\u00e4n Galleria Hankasalmella<\/a>, joka on tehnyt n\u00e4it\u00e4
\njo 70-luvulta l\u00e4htien. \/<\/strong><\/span>
\nThis is traditional style red clay bowl, like it would have been\u00a0<\/strong><\/span><\/em>in the old days.
\nThis is however modern, made by \u00a0<\/strong><\/span><\/em>Sep\u00e4n Galleria<\/a>, from Hankasalmi.
\nThey have been making \u00a0these since 1970’s, but the style
\nis much older. I bought it last summer from Isokyr\u00f6 1700’s market.\u00a0<\/strong><\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

En tied\u00e4 voiko t\u00e4t\u00e4 edes en\u00e4\u00e4 kutsua reseptiksi.\u00a0T\u00e4m\u00e4\u00a0on niin \u00e4lytt\u00f6m\u00e4n herkullinen kikkakolmonen, ett\u00e4 on pakko jakaa n\u00e4in ihan erillisen postauksen voimin, vaikka samalla v\u00e4h\u00e4n ehk\u00e4 nolottaa t\u00e4m\u00e4n helppous (lupaan ett\u00e4 joulukalenterin taso nousee loppua kohti!). Riisipuuro on ollut minun jouluperinteit\u00e4ni jo useita vuosia. Ensimm\u00e4iset keittelen jo n\u00e4in joulukuun alkupuolella ja sy\u00f6n sit\u00e4 aamupuurona melkeimp\u00e4 uuteen… <\/p>\n

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