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English style oat porridge, for Americans:
Oats sold in the US are almost always “quick oats,” which have been processed by flattening the grains between steel rollers to increase their surface area and thereby reduce the cooking time. Oat porridge made this way is wholesome and loses no nutritional value, but has a coarse texture. English style oat porridge is different.
You will need to obtain the “quick oats” and put them in a blender or food processor, and grind them until they have the consistency of coarse flour. This usually does not take long at all.
Once this has been done, cooking is simple and fast but does require more vigilance and effort than with “quick oats.”
For each serving, measure out one half cup by volume (this is approximately 120ml) of oats and one cup (approximately 240ml) of water. Add the oats to the water in a small saucepan and mix completely with a wire whisk. Some people add just a pinch of salt. Heat on high until the mixture comes to a boil. You must stir the mixture continuously, vigorously, with the wire whisk until it boils. Otherwise the texture will be lumpy and it may scorch on the bottom. As soon as it begins to boil, it is fully cooked and ready to serve.
Oat porridge prepared this way has a much smoother texture than “quick oats” that some find pleasing.
Traditionally this sort of oat porridge would be served for breakfast, with a bit of milk and treacle (molasses) or brown sugar.
Oats sold in the US are almost always “quick oats,” which have been processed by flattening the grains between steel rollers to increase their surface area and thereby reduce the cooking time. Oat porridge made this way is wholesome and loses no nutritional value, but has a coarse texture. English style oat porridge is different.
You will need to obtain the “quick oats” and put them in a blender or food processor, and grind them until they have the consistency of coarse flour. This usually does not take long at all.
Once this has been done, cooking is simple and fast but does require more vigilance and effort than with “quick oats.”
For each serving, measure out one half cup by volume (this is approximately 120ml) of oats and one cup (approximately 240ml) of water. Add the oats to the water in a small saucepan and mix completely with a wire whisk. Some people add just a pinch of salt. Heat on high until the mixture comes to a boil. You must stir the mixture continuously, vigorously, with the wire whisk until it boils. Otherwise the texture will be lumpy and it may scorch on the bottom. As soon as it begins to boil, it is fully cooked and ready to serve.
Oat porridge prepared this way has a much smoother texture than “quick oats” that some find pleasing.
Traditionally this sort of oat porridge would be served for breakfast, with a bit of milk and treacle (molasses) or brown sugar.