ohrapurro, barley porridge, served in a bowl and topped with chopped fruit
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Ohrapuuro (Finnish Barley Porridge)

Ohrapuuro (Finnish Barley Porridge) is a traditional Finnish recipe for a classic jelly (clear jam) made from fireweed (rosebay willowherb) blossoms and set with pectin. The full recipe is presented here and I hope you enjoy this classic Finnish version of: Finnish Barley Porridge (Ohrapuuro).

prep time

15 minutes

cook time

60 minutes

Total Time:

75 minutes

Additional Time:

(+15 minutes resting)

Serves:

4

Rating: 4.5 star rating

Tags : Stew RecipesMilk RecipesFinland Recipes

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Ingredients


200g pearl barley
1l water or milk (or a combination)
1/2 tsp salt
Optional additions: Butter or cream for richness, honey or syrup for sweetness, berries or fruit for added flavour and texture.

Method:

Set the barley in a fine-meshed sieve then place under cold running water and wash thoroughly, swirling the barley with your hand until the water runs clear. This removes the excess starch from the grains and prevents them from clumping.

Turn the barley into a saucepan, add the milk or water (or a mix) set over medium-high heat and bring to a boil, stirring frequently.

Reduce to a simmer and cook for 45–60 minutes, or until the barley is tender and the porridge has reached a creamy consistency. Stir occasionally to prevent sticking and scorching. Add more liquid if the porridge becomes too thick during cooking.

The barley should be soft and plump, and the liquid mostly absorbed. The porridge should have a thick, creamy consistency.

Once the porridge is cooked take the pan off the heat and set aside to allow the porridge to rest, covered, for 15 minutes. This allows the flavours to meld and the texture to further thicken.