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YummlyPorridge With Pinhead Oats, Mixed Dried Fruit, Whole Milk, Salt, Crème Fraiche, Runny HoneyYummlyPerfect Porridge With Porridge Oats, Skimmed Milk, Flax Seeds, Oats, Skimmed Milk, Flax Seeds, Porridge Oats, Skimmed Milk, Flax SeedsYummlyPorridge Oats With Oats, Almond Milk, Liquid Stevia, Cinnamon, Cardamom, Banana, Chopped Walnuts, Vegan Yogurt, Compote, Almond ButterYummlyBaked Porridge With Porridge Oats, Hazelnuts, Dried Figs, Soft Brown Sugar, Ground Cinnamon, Milk, Double Cream, Vanilla ExtractYummlyPorridge Cookies With Flour, Salt, Canela, Baking Soda, Ginger, Baking Powder, White Sugar, Brown Sugar, Butter, EggsOrder Porridge nearby
African Touch2009 E Dublin Granville Rd · Closed · Opens Tomorrow 11 AM · (614) 948-6824Fufu, Waakye, Chofee, Boflott, Tilapia, Red Red, Meat Pies, Fried Yam, Tuo Zaafi, Rice Balls, Jollof Rice, Red Snapper, Fried Rice..., Banku and Okra, Abunuabunu Soup, Banku and Tilapia, Fish Peppered Soup, AT Special Beef Suya, Hausa Koko (Porridge), Cooked Yam and SpinachLearn how to make porridge on the hob and in the microwave using our easy recipe. Serve with a dollop Greek yogurt and honey for the perfect breakfast.
- Breakfast, Main Course
- 29 sec
- 175
- Overview
- Oatmeal Porridge
- Rice Porridge
- Barley Porridge
- Oatmeal Porridge
- Rice Porridge (Conge
- Barley Porridge
- Simple Porridge with Bananas and Nuts
Ah, porridge. Breakfast doesn't get more classic than that. However, because it's so simple, everyone has their own way of making it (and eating it). We'll cover three different types of porridge (oatmeal, rice, and barley) in addition to exploring ways you can spruce up your standard bowl – if you've been eating your porridge plain, you're in for a tastebud explosion.
Each recipe serves 4 people.
8 cups water or broth (for thick porridge; more if you want it thinner)
Brown sugar, cinnamon, chopped toasted walnuts (optional)
Fresh fruit for serving (optional)
Place the oats and water in a large pan over medium heat.
Using water is easiest as milk can easily scorch on the bottom, ruining your porridge and smelling up the kitchen. You can, however, add milk towards the end if you’re concerned about your porridge not being creamy enough.
Rolled oats are best as they’re whole, natural, and haven’t been through much processing. However, steel-cut or quick oats are okay, too – they just might not have the exact taste you're going for.
Add a pinch of salt and stir.
Use a wooden spoon to stir – some people even use the top of the spoon like they’re stirring their porridge with a pencil. Keep stirring until it starts to bubble.
Never use metal on a non-stick pan. The metal can scrape away the sides, resulting in microscopic bits of the pan getting into your food. Always use a wooden spoon or a rubber spatula.
Place leftover cooked rice into a large pot.
This recipe can also be made with uncooked rice, though it takes much longer. Just make sure there’s enough room in the pot for plenty of water, too.
You can also make this dish with a rice cooker or in the microwave. With those, times may vary. Essentially, congee is just cooked rice with much more water, allowed to stew.
Cover with water or broth by about one inch.
As most rice porridge is used to get rid of leftover rice, measurements are not a standard of this timeless recipe. However, with cooked rice, you want about twice as much water – enough to cover the rice and then about an inch more.
If the rice is uncooked, you’ll need about 4 times as much water. The rice expands and absorbs the water while cooking.
Combine 2 cups barley with 6 cups water and 1 teaspoon salt.
Bring these ingredients to a boil in a large pan over medium heat. Once they reach a boil, bring down the heat to low. Keeping the temperature up too high will result in the barley burning and the water evaporating too quickly.
If you don't have 4 people to serve, this recipe is easily cut in half. However, don't necessarily modify the toppings too much – if you like it sweet, you may need just as much sugar!
Simmer until the barley is tender, about 45-60 minutes.
Barley is a tough nut to crack (figuratively, of course. Literally barley is a grain with just a nutty flavor). Because of it's tougher consistency, it takes longer than oats or rice to make tender. Stir every 10 minutes or so, checking on how it's doing. Every pot will differ slightly in the time needed to cook.
Keep the lid on as much as possible. When 10 minutes is up, take it off and give it a few stirs with a wooden spoon. When the water is mostly gone, the barley is done.
Put skimmed milk on to boil in a pan.
Add two bananas (reasonably ripe).
Add a touch of vanilla essences, nutmeg and cinnamon (or other spices that you like).
Keep stirring for 4-5 minutes whilst it simmers.
Add a mix of your favourite nuts and seeds on top with a little extra milk.
Try cashews, sunflower seeds, hemp seeds, linseed, pumpkins all of which you can roast in the oven, when the oven is in use for something else.
Jan 2, 2015 · Learn the key tips for creamy and delicious porridge, from choosing the right oats and water to adding salt and stirring. Discover 10 healthy and tasty toppings for porridge, from marmalade and hazelnuts to yoghurt and berries.
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May 1, 2022 · Learn how to make a creamy and cozy bowl of porridge with steel cut oats, water, milk, and maple syrup. Find out the best oats-to-milk ratio, the difference between oatmeal and porridge, and the best toppings for this versatile breakfast dish.
Sep 19, 2022 · Learn how to make porridge with oats, water, sugar, salt, bananas, and cinnamon. This easy and delicious breakfast dish is a winter favorite that builds on a traditional British recipe.
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- Breakfast
Jan 19, 2014 · Looking for how to make the perfect porridge? Then follow Jamie's own recipe for the ultimate breakfast winter warmer. Twist it up with his different topping...
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