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Preparation – 15 minutes
Set aside a small splash of buttermilk in a small bowl and heat the rest of the buttermilk in a medium saucepan over a low heat.
Once the buttermilk is warm, add the rice. Cook gently until the rice is almost cooked.
Stir the flour into the reserved cold buttermilk to make a paste, and stir this into the warm buttermilk together with the unrefined sugar. Beat until smooth, with a whisk, to avoid lumps.
Finishing the buttermilk porridge – 15 minutes + waiting time
Let the buttermilk porridge cook gently until the rice is fully cooked and the porridge has thickened. It will thicken even more as it cools.
Season with the zest of half an orange and more sugar, to taste. Let the buttermilk porridge cool completely in the refrigerator.
Peel the pears and cut them into pieces, serve the buttermilk porridge with the pear pieces and extra sugar. Enjoy!
Is buttermilk porridge called anything else?
Buttermilk porridge is also called buttermilk flour porridge, or flour porridge for short. It’s a traditional Dutch porridge made from buttermilk and flour.
Can I omit the rice?
You can omit the rice, in which case use more flour to thicken the porridge. Use 7 tablespoons of flour instead of 3 tablespoons.