Porridge will be creamier and tastier if you stop cooking it with 1 common ingredient
Porridge has a reputation for being tasteless, but this is because it is not being cooked properly. It can be a delicious and creamy dish if it is made using the "classic Scottish method."
Porridge is one of the most comforting breakfast dishes, but many people mistakenly think it is bland because they are not cooking it properly. Sonya Gellert, a cooking expert from Taste, says the traditional recipe requires no milk.
She said: "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."
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Porridge needs time to cook, and milk simply boils too quickly, so milky porridge will have a horrible bitter taste, and the pot you cook in will be scorched at the bottom.
Proper porridge takes around 20 minutes to make, so it is much better to use water at first and then add milk later if you want a creamier texture.
If you want to add flavour to porridge, you should add a little bit of salt to the mixture, as this will bring out the oats' natural flavours.
Sonya said: "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."
Salt also tightens the oats as they cook, helping to make them creamier. Therefore, there is no need to use milk at all unless you prefer it.
How to make traditional porridge
You will need (for four people):
- 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)
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Instructions
Place the oats in a pan, cover with water and set on a medium heat on the stove.
Wait until the water is boiling then reduce the heat to a simmer, then let it cook for 15 minutes to 18 minutes or until you have a thick and creamy hot mixture.
Make sure to stir the porridge regularly to stop any oats from sticking to the bottom of the pan.
When the cooking time is almost up, you can add a small splash of milk if you want a richer porridge. Some people also add butter to make it richer.
Sonya said: "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."
Pour the porridge into bowls so it is ready to eat, but do not serve it immediately; porridge needs time to set.
Pour the porridge into bowls so it is ready to eat, but do not serve it immediately; porridge needs time to set.
Once the time is up, you can add any toppings you like. Fresh berries, banana slices and brown sugar tend to be the most popular.
Sonya said: "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 creamy, thick porridge will then be ready to eat, and is guaranteed to taste so much better if made using the traditional Scottish method.
