Rye and lemon porridge

Rye and lemon porridge

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Here is a recipe made with leftovers, using up all your odd slices of rye bread. If you save and store them somewhere they won’t go mouldy, after a few weeks you will have enough for rye porridge. This dish has become famous, because Noma and other restaurants have served it for pudding; very delicious. I still really love this sticky, tasty porridge any time of the day. I often had it for breakfast when I was growing up.

Ingredients

Quantity Ingredient
500g rye bread, preferably stale
1 litre water
1/2 lemon, juiced
1 unwaxed lemon, zested, plus extra to serve
cold cream or whole milk, to serve
100ml golden syrup

Method

  1. The night before, put the bread into a bowl, cover with the water and leave overnight. The next day, place the contents of the bowl in a saucepan, slowly bring to the boil and let it simmer, whisking, until smooth. Add the lemon juice and let it simmer again, stirring, for 5 minutes, then take off the heat and stir in the lemon zest and syrup. Serve warm with cream or whole milk, and extra lemon zest.
Tags:
Scandinavian
Danish
Swedish
comfort food
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