Gotcha! Knew you wouldn’t be able to resist checking out this post… So here it is, how to make the best porridge you’ve ever tasted, very quick and easy to prepare last thing at night.
Ingredients
- 1 cup whole oat grains (dehusked). Get these from your local health-food store. Do yourself a favour and make sure they’re organically grown.
- 4 cups water (add a bit more if you’re adding dried fruit, see below)
- Optional: dried fruit (raisins, figs, apricots, cranberries, etc.) and nuts (walnut pieces, almonds, sunflower seed kernels, etc.). Whole spices for an extra-special dish (a cinnamon stick, couple of cloves, chopped root ginger, etc.).
Method
Wash the grains thoroughly in lots of cold water and make sure to discard any bits of husk that float to the surface - they’ll spoil your porridge if you leave them in. Drain. Put the oats into a heavy ovenproof pot with a well-fitting lid - a cast-iron pot is ideal. Add the water and other ingredients, if any. Bring the pot to the boil on the stovetop, meanwhile heating the oven to 350 deg. F. When it has boiled, cover the pot and put it into the oven. Leave the oven lit for 10-15 minutes, then switch it off (leaving the pot inside) and go to bed.
In the next morning take out the pot and reheat your porridge gently on the stovetop, adding more water or milk or soymilk if necessary. Enjoy! This kind of porridge is a far cry from your normal insipid gruel prepared with oatmeal or rolled oats. You can also cook it in one of those electric slow-cooker things if you have one, but the above method works beautifully, is very economical, and never burns the porridge.
Happy New Year everyone.
Porridge
