Pease Porridge Hot

Pease porridge hot, pease porridge cold,

Pease porridge in the pot, nine days old;

Some like it hot, some like it cold,

Some like it in the pot, nine days old

 



A few weeks ago, I read an interesting article in a British newspaper, The Guardian, on how to make perfect porridge. The author points out that the body digests oatmeal slowly, allowing for a release of energy over a longer period of time, and a fuller feeling. 

 

I feel far more virtuous after consuming a bowl of homemade porridge than I ever did eating boxed, processed cereals.

 

Coincidentally, around the same time as the article appeared, Movita asked me how I made porridge when the children were growing up as she had a yen for it again. Her sister also still enjoys an occasional bowl. Well, I don't make it quite like I used to (rolled oats, brown sugar, a beaten egg, etc.). For one thing, tastes change over the decades. And for another, better ingredients are more readily available around here now. Years ago, it was not possible to pop to the store and pick up steel cut oatmeal or Demerara sugar.

 

And as you can see if you read the article, there are many different approaches to cooking porridge and you have to find the blend of ingredients and techniques that suit you personally.

 

 

I start with Scottish oats. Or Scottish or Irish steel cut oats. They seem more substantial and less gluey when cooking than regular rolled oats.

 

 

The proportions of liquid to oatmeal can vary.

I use 1/2 cup water, 1/4 cup of milk, and 1/4 cup of oatmeal for a ratio of 3:1.

 

A dash of cinnamon

 

 

A wee pinch of salt

 

Bring to a boil, stirring to prevent lumps. Then let simmer gently, stirring occasionally, for 5-8 minutes (longer if using steel cut oatmeal).

 

 

Add a bit of additional milk if the porridge seems to be getting too thick.

 

 

Place hot porridge in a bowl and top a sprinkling of Demerara sugar

 

Add cold milk to form a moat around the hot porridge and enjoy!