Porridge is a delicious and healthy breakfast. It can eaten on its own, with sugar, or dressed up with toppings from honey and jam to fruit and raisins. Cooking expert Sonya Gellert from Taste has explained how to make proper porridge, claiming that milk has no place in the pot for the authentic recipe.
She explained: “The Scottish Highlands are home to the World Porridge Making Championships, and it’s a serious sport. The creamy oats I speak of are made with water. Yes, plain old H2O forms the base of these oats. In fact, it’s the traditional way. Oats don’t need milk to create a smooth porridge.” The reason milk should be left out is because it boils too quickly, and could make the porridge taste bitter.
Adopting patience is key, as porridge demands roughly 20 minutes simmering with water before daring to introduce milk for those craving extra creaminess.
As it turns out, adding just a tad of salt magnifies the often-overlooked nuances of the oats, according to Sonya, who advises: “Believe me, if you haven’t tried it before, a little pinch of salt in your porridge works beautifully to enhance the flavours and bring added depth to your oats. It’s a delicious contrast to any sweet toppings. This, again, is a nod to Scottish tradition.”
Thus, grabbing salt instead of milk might leave purists smug with a silkier blend, all while honouring the Scottish roots of this meal.
How to make traditional creamy porridge
Ingredients
- One mug of large porridge oats
- Enough water to cover the oats (about 750ml)
- Pinch of salt
- Tablespoon of butter
- Tablespoon of brown sugar
- Splash of milk (optional)
Method
Wait until the water boils, then reduce to a simmer, cooking for 15 to 18 minutes until you achieve a thick, creamy consistency.
Remember to give the porridge a regular stir to prevent any oats from sticking to the bottom of the saucepan.
Should you wish for a creamier texture, consider adding a small splash of milk towards the end of the cooking time. It’s not unheard of to pop in a bit of butter for extra richness.
Sonya advises: “A small spoonful or slice to top your porridge forms a delicious, golden puddle as it melts into the oats. Give it a swirl through and, et voila, a buttery bowl of oats awaits.”
Ladle the porridge into bowls, but hold off on serving; it’s essential to allow it to settle.
Serve up the porridge into bowls to eat, yet hold back from immediate serving; a moment’s patience lets it set just right.
When it’s nearly ready, throw on your favourite toppings like fresh berries, banana slices, or a sprinkle of brown sugar.
Sonya suggests: “A little sprinkle of brown sugar goes a long way to improve your porridge. With its rich, caramel, molasses-like flavour, a pinch of brown sugar brings sweetness to your bowl and balances well with the salt.”
Your rich and luxurious porridge is now prepped and poised to delight the palate, sure to impress when prepared with this tried-and-tested Scottish method.