Whipped porridge is a Finnish tradition and is normally made with farina (cream of wheat used to make cereal or pudding). Traditional versions contain homemade juice from tart berries like lingonberries, red currants, or cranberries. I chose readymade cranberry juice because cranberries are low in Ph but high in pectin, which provides stability/structure for whipping to hold its peaks. Meanwhile, gluten free whipped porridge is something you should try at least once. It’s definitely something kids will enjoy making.
Gluten Free Whipped Porridge
- 1-1/4 cups tart juice Ocean Spray Light Cranberry; or another cranberry, pomegranate, cherry, or raspberry juice, divided
- Sweetener of choice sugar, stevia, Swerve, honey, agave syrup, xylitol, monk fruit, etc, to taste (optional)
- 1/4 cup cream of rice cereal
Make the cream of rice cereal according to instructions, but substitute tart 1 cup juice like cranberry for 1 cup water/milk. Add sugar now, if using. (You want any sugar granules to dissolve.) Bring to a boil.
Slowly pour in the cream of rice cereal while constantly whisking. Cook for 1 minute or until thick.
Place in the refrigerator until cold and set, about 1 hour.
Add the porridge to the bowl of your mixer and beat for about 10 minutes or until the granules of rice break down into a creamy, almost cheesy texture. As you mix add up to 1/4 cup additional juice as desired. It thickens again when refrigerated. (That long of mixing heats the mixture up.)
Distribute among three 6-ounce ramekins sprinkle with chopped almonds/nuts and cover with plastic wrap. You can even freeze them to make popsicles.