Mannapuuro

Mannapuuro is a traditional Finnish porridge made from semolina, known as manna. It is typically prepared by simmering semolina in milk or a milk–water mixture until the mixture thickens to a creamy consistency. A pinch of salt is usually added, and butter is commonly stirred in at the end for richness.

The basic preparation involves gradually whisking semolina into hot liquid to avoid lumps, then cooking for several minutes while stirring frequently. Sugar is often added to taste, and the porridge can be finished with vanilla, cardamom, or other flavorings as preferred. Because it is commonly eaten by children, it is frequently served with simple toppings such as cinnamon sugar, berry jam, fresh berries, or additional milk.

Mannapuuro is versatile and accommodates various dietary preferences. It can be made with all milk, all water, or a mixture of both. Non-dairy milks, such as almond or oat milk, can be used as substitutes. Some cooks also add raisins or dried fruit during cooking for sweetness and texture.

Serving and storage notes indicate that mannapuuro is typically eaten warm as a breakfast dish, though it can be consumed as a dessert. Leftovers can be reheated with a splash of milk, sometimes resulting in a slightly looser consistency. Semolina porridge is gluten-containing due to the semolina and provides mainly carbohydrates with modest amounts of protein and fat, depending on the liquid used.

Culturally, mannapuuro is a familiar part of Finnish home cooking and school meals, valued for its simplicity, versatility, and comforting texture.