Porridge for breakfast, the first time I used the new induction hob for that. Worked very well. Started with 2.5 cups of salted water & ½ a cup of rolled oats (normal, not the quick type) and brought to the boil. Reduced heat to a slow simmer and stirred with a spurtle for 20 minutes.
This cooked the starch out of the grains and gave the product a lush, creamy texture without any additives such as milk or cream.
Served with a drizzle of honey, a dollop of custard & a trickle of pouring cream.
And a pot of Daintree Rainforest-grown tea, for without tea, there is nought but darkness & chaos.
