Prorridge and oats?!
Answers: When i used to have prorridge as a kid it was smooth and creamy, now all you find in the supermarket isles is "oats" is it the same thing?. because i cant get it as smooth as i used to have it. now its like eating cardboard flakes ..lol.
1/4 cup medium oatmeal
1 cup water
pinch of salt
To make porridge creamier, cook with half water, half milk. Porridge is served much runnier in Scotland than elsewhere in Britain, where it is almost paste-like because of using a larger flake oatmeal.
Boil water in a saucepan until bubbling. Add oatmeal in constant stream with left hand while stirring with right. Continue stirring while bringing back to boil to avoid sticking. Once boiling, pull half off heat, cover, simmer very gently for about 10 minutes. Add salt, stir in, cover again, simmer very gently for about another 10 minutes. When porridge is as thick as desired, serve hot.
i think its becoz now a days everything is prossesd............
They still sell porridge? WTF is it even? Have some Malt-O-Meal, cream of wheat. That stuff is really good hot.
If your oatmeal tastes like cardboard flakes then it is not being cooked properly. Having said that, while it can be creamy it will not be as creamy and smooth as cream of wheat, or cream of rice. The texture is different. People who enjoy oatmeal usually are not too fond of cream of wheat or rice, they just don't seem to have the same 'body'.
It's all a matter of taste and that's why we enjoy different varieties.
oats is porride I find cooking with half milk and water and a pinch of salt makes it creamy , but you must keep stirring as leaving it will cause it to become lumpy and slow cooking softens the oats