PERFECT SCOTTISH PORRIDGE

Ellen Bales

By
@Starwriter

Remember the old nursery rhyme:
Pease porridge hot,
pease porridge cold,
pease porridge in the pot, nine days old

Well, porridge is no longer made from pease (a kind of yellow pea), but from oats and is popular in the north of Scotland for breakfast. It's a very hearty and simple meal.
Recipe & photo: britishfood.about.com


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Comments:

Serves:

2

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

4 oz
pinhead or rolled oats
9 1/2 oz
water or milk or a mixture of both

Directions Step-By-Step

1
Place the oats in a heavy saucepan and add the milk or water.
2
Bring to a slow boil, stirring all the while until the porridge begins to thicken.
3
After about 7 minutes, or sooner if thick enough, remove from the heat and leave to stand for 1 minute.
4
Serve in warmed bowls with either maple syrup, brown sugar, golden syrup, or a teaspoon of jam, as desired.
5
NOTE: By all accounts, pinhead oats are the same as steel-cut and Irish oats. You can usually find them in any supermarket. Look for Bob's Red Mill. They are more meaty in texture than rolled oats or instant.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Rice/Grains
Regional Style: UK/Ireland
Dietary Needs: Vegetarian, Low Fat, Low Sodium
Hashtags: #oatmeal, #cereal