Slow cooked porridge

    Many people might think this is too much fuss for a bowl of porridge as they would prefer to buy the sachet and get it done in the microwave in three minutes; what made me prepare this is the porridge I tasted in Belfast, Northern Ireland, done by an old lady in a manner which apparently is the original one, when the microwave didn't exist. During the last two years I managed to know the incredible qualities of the Oats to absorb huge quantity of milk and literally get filled of it, reaching a soft-granular consistency which is all what the porridge used to look like before the microwave era. The quantity of milk and porridge may vary according to the texture of your oat, I buy any random oat flakes from Asda or Tesco, not whole rolled oat yet not powder or too crushed. A whole rolled oat takes much longer than a broken oat flakes.

    Marcello_s_Kitchen

    Merseyside, England, UK
    4 people made this

    Ingredients
    Serves: 1 

    • 250ml milk (semi skimmed or full fat)
    • 50g oat flakes
    • 1 tablespoon caster sugar
    • 1 pinch salt

    Method
    Prep:2min  ›  Cook:10min  ›  Extra time:15min  ›  Ready in:27min 

    1. Place the milk and the oat flakes in a deep saucepan and start cooking at high heat; keep stirring to prevent the milk sticking on the bottom of the pan. Cook for about 5 to 6 minutes.
    2. At this stage add the sugar and salt; we add them now because the sugar will melt straightaway and will give extra smoothness to the porridge by making it more liquid, this process might spoil the consistency of the porridge if we add it at the end of the cooking.
    3. Cook for 6 more minutes after adding the sugar and salt, always stirring. The porridge will start to thicken up and the milk will probably begin to boil.
    4. When you reach a semi-thick consistency, turn off the hob and place a lid over the pan trying not to cover it completely and leaving a little opening which will allow the steam to float away and not drip down in the porridge (again, changing its texture). Leave the porridge for 15 to 20 minutes, I know it's a long time for a bowl of porridge, but put it this way: it's too hot and you wouldn't eat it right now anyway!
    5. Spoon the porridge into a large bowl and enjoy!

    Tips

    During the 15 to 20 minute wait, give it few additional stirs, this will prevent a film forming on top of the porridge.
    The quantity ratio porridge: milk is roughly 1:5, maybe just slightly less. 50g of porridge with 250ml of milk. Adjust according to the type of oat flakes you use!

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