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Brief Overview
Uunipuuro, or baked porridge, is a comforting Finnish dish that quietly captures the essence of the north. It is warm, filling and unfussy, the kind of food that feels like home even if you have never been to Finland. Popular across the country, it is especially loved during the colder months.
While porridge in many places is a quick stovetop affair, Uunipuuro is slow cooked in the oven. This longer cooking time transforms it into something more custard like, with a tender texture and deep, mellow flavour that is unlike any porridge you have had before. It is breakfast, dessert and nostalgia all in one.
Want to dive deeper into Finnish Cuisine? Don’t miss our post on 22 Traditional Finnish Foods to Try
What Is Uunipuuro?
Uunipuuro is a baked version of rice or semolina porridge, gently cooked in milk until it becomes soft and lightly browned on top. It is typically served warm, often with a bit of sugar or a spoonful of jam to bring out its subtle sweetness. The texture is smooth yet hearty.
It is most commonly made with a type of short grain rice similar to what you would use for risotto. This allows the grains to absorb the milk slowly and release starch, giving the porridge its creamy body. The top forms a light skin during baking, adding contrast to the silky inside.
Ingredients and Taste
The ingredients are simple: milk, water, a pinch of salt and short grain rice. That is it. Some versions include a knob of butter or a sprinkle of sugar, but the base stays humble. The richness comes from the milk and the way the rice slowly releases its starch.
The taste is clean and gently sweet, with a whisper of toasted milk where the top has browned. It does not demand attention with bold flavours. Instead, it rewards patience with quiet warmth and depth. It is the kind of dish that lets you slow down and simply enjoy.
What makes Uunipuuro special is not complexity but care. It is about the method and the transformation that happens in the oven. That mellow sweetness and creamy texture can feel surprisingly luxurious given how little goes into it.
A Taste of History
Porridge has long been a staple in Finnish kitchens, part of a food culture shaped by cold winters and long, quiet mornings. Uunipuuro evolved as a way to let the oven do the work while the household got on with other tasks. It is slow food in the best sense.
While it is less common in modern fast paced routines, Uunipuuro still holds a special place in Finnish homes. It is tied to childhood, to school breakfasts and to the warmth of a home kitchen filled with the scent of baked milk. It is both practical and deeply nostalgic.
Historically, families would prepare Uunipuuro in large ceramic dishes, sliding them into the oven after bread baking. The residual heat would cook the porridge gently over hours. That connection to the rhythm of the home is part of what gives the dish its character.
Today, Uunipuuro is enjoying a quiet revival, appreciated for its simplicity and the comfort it brings. Whether eaten plain, with berries or just a drizzle of honey, it remains a quietly enduring part of Finland’s food story, offering warmth in every spoonful.
Finnish Uunipuuro (Baked Porridge)
Ingredients
- 1 litre whole milk
- 200 ml water
- 200 g pearl barley or short grain rice
- 1 tsp salt
- 1 tbsp butter plus more for serving
- Optional toppings: sugar cinnamon, lingonberry jam or fresh berries
Instructions
- To begin, preheat your oven to 150°C (fan 130°C). Take a large, ovenproof baking dish or casserole and lightly grease it with butter. This prevents sticking and helps develop a lovely crust during baking.
- In a medium bowl, combine the pearl barley or rice with water. Let it soak for 10 minutes. This softens the grains and helps them absorb liquid evenly, producing a smoother porridge.
- Drain the soaked grains and add them to the prepared baking dish. Pour in the milk and stir in the salt. Mix gently to distribute the grains evenly throughout the dish.
- Add a tablespoon of butter in small dots over the surface. This enriches the flavour and encourages a golden, baked finish on top.
- Carefully place the baking dish, uncovered, on the middle oven rack. Bake for 2 hours, stirring once halfway through to prevent the grains from settling at the bottom.
- Check the porridge after 90 minutes. The texture should be thick, with the top just beginning to brown. If it seems too dry, add a splash of warm milk and gently stir.
- If you prefer a caramelised crust, increase the oven temperature to 180°C for the final 15 minutes. Watch closely to prevent overbaking.
- Once done, remove from the oven and let it rest uncovered for 10 minutes. This helps the porridge firm up slightly and enhances its creamy consistency.
- To serve, spoon the porridge into bowls. Top with a small pat of butter, a sprinkle of sugar, cinnamon or a generous spoonful of lingonberry jam. For extra richness, add a splash of cold milk around the edges.
- Uunipuuro is traditionally enjoyed warm and unadorned, but feel free to add your favourite toppings. It pairs beautifully with tart berries and even a spoon of thick yoghurt. Serve directly from the baking dish for a rustic presentation.
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