The glory of porridge (merged)

nesssie1702

I make porridge with oatmeal, soaked overnight in water and made the following day by bringing it to the boil on the hob. I might add some salt. Sometimes add raisins or sultanas. We have ours with soya milk

angeltreats

BernardM wrote: »

Surprised at the number of people who microwave their porridge.

I've never got the hang of microwaving porridge. It goes everywhere and makes an absolute mess.

I make mine with skimmed milk and I like a little swirl of honey or golden syrup.

xrjtg

Here's one method for microwaving porridge that works (and avoids unfortunate exploding).

Add 50g of oats and a tablespoon each of wheatgerm and wheat bran to 300ml of milk in a pyrex jug—stir. Place in the microwave on high and, at least until you get an idea for the timings, watch through the door. Just before the porridge overflows the jug, stop cooking—I find this takes about two and a half minutes in a 900W oven. Stir again then cook as low as possible (90W in my case) for a further three minutes. This should be safe to leave unsupervised.

I find that the timings vary slightly depending on the kind of milk used and would expect them to change yet again if you used water instead—the key points are to use a container large enough to handle some bubbling up, and to learn how long you have until overflowing occurs.

Savvy_Sue

The other way to avoid exploding porridge is to NOT do it on full power, but one or two settings below that. Obviously it takes longer, but it doesn't explode or overflow.

This also applies to when you're heating a mug of milk for hot chocolate etc. I bet it's something to do with surface tension ...

janb5

angeltreats wrote: »

I've never got the hang of microwaving porridge. It goes everywhere and makes an absolute mess.

I make mine with skimmed milk and I like a little swirl of honey or golden syrup.

It only overflows when you dont use a deep bowl. I use one of those deep soup bowls and it is fine in that or small Pyrex bowl. Half a cup of porridge, half a cup of water and topped with skimmed milk. 2-3 minutes on high- fab!

azureblue_2

I've been cheating with Quakers 'Oats So Simple'. Lovely variety of flavours and I always add a handful of raisins too. Yummy.

sams247

Personally I am a big fan of porridge....... but I do like it the 'right' way. It has to be big oats (preferably organic if I can get a deal), and it has to be runny. I make it with milk only (semi skimmed goats milk for me), no water, and add no salt. I top it with maple syrup (just a very little) and that's it. And I love it.

How do you take yours?

floyd

Big organic oats, mainly water and a splash of skimmed milk then add whatever berries I can find.

ubamother

ooo I'm a big thick sliced organic oats fan - half milk, half water, cooked long and slow til thick but pourable with a sprinkling of sugar that dissolves slightly over the top and a blob of golden syrup and an 'edge' of cold milk added last! Add cream if some around, and a real treat is to put a handful of frozen raspberries in the bowl before pouring over the porridge.

Princess_kate

Either made with just milk & mixed dried berries mixed through it or oats mixed with yogurt & fresh fruit in the summer! Delish!