Oatmeal
Love the combo of steel and regular oats. The original recipe has too much salt - even for me - but the texture is great.
Serves 2 to 3
- 1 1/2cup whole milk, plus a few generous splashes
- 1 1/2cup water
- 1 1/2teaspoon Maldon, or other flaky sea salt (VH: I use 1 tsp - 1.5 was too much)
- 1/2cup rolled oats
- 1/2cup steel-cut oats
- About 2 tablespoons sugar (maple, brown, or white) or maple syrup
- Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.
- Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer.
- After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.
- Taste for seasoning -- it should be on the salty side. Add sugar or syrup. Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.
