Porridge
Creamy stovetop porridge made with rolled oats, milk and water and a pinch of salt, stirred until thick and finished with a drizzle of honey.
Method
- 1
Put the oats, milk, water and salt in a medium saucepan and stir well.
- 2
Set over medium heat and bring to a simmer, stirring often so the oats do not catch on the base.
- 3
Turn the heat down low and let it bubble gently, stirring frequently, until the oats are soft and the porridge is thick and creamy.
- 4
Take the pan off the heat and let it stand so it thickens a little more.
- 5
Stir in a splash of milk if you prefer it looser.
- 6
Spoon into warm bowls and drizzle with honey.
Notes
- Use about 40 g of oats to 300 ml of liquid per person. All water gives a lighter, more traditional porridge, all milk a richer one.
- A pinch of salt does not make porridge salty. It brings out the nutty flavour of the oats.
- Pinhead or steel-cut oats need around 25 minutes. Soak them overnight in the water to shorten the cooking.
Equipment
Medium saucepan, Wooden spoon