Oat Porridge
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Oat porridge is a bowl of rolled oats cooked first in water and then in milk, ready in about fifteen minutes. Starting with water lets the oats soften and swell on their own, and the milk goes in only after five minutes, so it adds creaminess without scorching on the bottom of the pot. Frequent stirring and a very low simmer do the rest. Sweeten it with honey or maple syrup, or keep it plain with salt.
Instructions
Put the oats and water in a pot, cover with a lid and bring to the boil.
Once the water is bubbling, give the oats a stir and turn the heat down as low as it will go, just enough to keep a simmer. Put the lid back on and stay close to the stove, because porridge boils over quickly.
Stir about once a minute. After five minutes, take off the lid, stir thoroughly and pour in the milk.
Mix the milk through and keep stirring until it is fully blended and the porridge looks creamy and even.
Serve hot, topped to taste with raisins, sugar, brown sugar, maple syrup, a pinch of salt, honey or inverted sugar syrup.
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