Porridge of Rolled Oats
Ingredients
Directions
Start the porridge
Fill a saucepan two-thirds full of water, add salt, and bring to a boil.
Stir in the rolled oats using a wire whisk.
Simmer
Once it begins to boil, reduce heat to simmer for 30 minutes.
Do not stir again; use a wooden paddle to prevent sticking at the bottom.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rolled oats
- Their starch swells in the hot water and thickens the porridge into a creamy texture.
- Water
- Hydrates the oats and carries heat so they cook into a soft, spoonable porridge.
The step that matters
Simmering without scorching. Oat starch thickens as it cooks and can settle and stick to the bottom of the pan during the 30-minute simmer. Limiting stirring and using a wooden paddle helps prevent sticking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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