Milk Porridge
Ingredients
Directions
Prepare
Mix condensed milk with water and a pinch of salt to make 1 pint of milk.
In a saucepan, combine the milk with farola, stirring well.
Heat the mixture until it boils.
Serve
Pour into soup plates and add a little cold milk if desired.
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
- Farola
- Thickens the milk as it cooks, giving the porridge its body and texture.
- Condensed milk
- Provides richness and sweetness, and forms the liquid base of the porridge.
The step that matters
Stirring while the farola is added and heated. Starchy grains like farina can clump and scorch on the bottom of the pan if they are not stirred well when combined with the liquid. Stirring keeps the starch dispersed so it hydrates evenly and thickens smoothly as the mixture comes to a boil.
“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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