Ingredients
- 1 1/2 cup whole milk, plus a few generous splashes
- 1 1/2 teaspoon maldon or another flaky sea salt
- 1/2 cup steel-cut oats
- 1/2 cup rolled oats (not "quick-cooking" or "instant")
Preparation
Baking Directions:
Combine the 1 ½ cups milk, 1 ½ cups water and the salt in a medium pot (a 2-quart pot should do it) and set over high heat.
As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.
Cook the oats at a steady simmer, stirring frequently and tweaking the heat as necessary to maintain the simmer.
After about 20 minutes simmering, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.
Turn off the heat.
Have a taste.
It's good and salty, isn't it?
Now you want to add sugar or syrup to your taste.
I like my porridge to taste a little salty at first, then fade into sweet.
Spoon the porridge into warm bowls and let it sit for a minute.
Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way around.
Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.
Serving Directions:
This recipe feeds four, but it's great reheated.
Make the whole batch even if you're just feeding one or two.
Reheat leftovers over low heat along with a splash of water or milk.
