Name: Nordic Emmer and Flax Breakfast Porridge
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Scandinavian
Ingredients: 100 g Paigambari daliya; 500 ml whole milk; 250 ml water; half a teaspoon fine salt; 2 tablespoons roasted flax seeds; 1 tablespoon butter, to finish; to taste honey or brown sugar; a generous pinch ground cinnamon

Before you cook

A Nordic breakfast porridge is barely sweet and heavily salted by Indian standards. The salt is what makes the grain taste of itself.

Add the flax at the very end. Roasted flax loses its character in a long simmer, and ground flax turns the porridge gluey.

Method

Rinse the daliya briefly and drain so the porridge does not turn cloudy.
Bring the water to the boil and stir the daliya in steadily.
Simmer ten minutes until the grain has taken up nearly all the water.
Pour in the milk gradually, stirring so the porridge stays smooth.
Cook very gently for fifteen minutes, stirring often to stop it catching.
Add the salt once the grain is soft, and taste before adding more.
Loosen with a splash of hot milk if it has thickened past what you want.
Rest the pan covered off the heat for five minutes before serving.
Spoon into bowls and press a knob of butter into the centre of each.
Scatter the roasted flax and cinnamon over the top and drizzle with honey.

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