Rolled Oats
Ingredients
Directions
Cook the oats
In a double boiler, combine the water and oats.
Set the upper compartment over direct heat and bring to a boil, stirring constantly for about 5 minutes.
Transfer the upper compartment to the base of the double boiler filled with boiling water.
Cook slowly for 30 minutes to 1 hour.
Make ahead
For convenience, prepare at night and reheat for breakfast.
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
- Provide the starch that thickens the water into a soft, porridge-like texture as they cook.
- Cold water
- Hydrates the oats so they soften and swell during cooking.
The step that matters
Bring to a boil while stirring constantly. Oats can scorch and stick to the bottom of the pan over direct heat before the mixture thickens. Constant stirring spreads heat evenly and keeps the starch from clumping.
“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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