There is no more classic breakfast menu than porridge. However, because the menu is so simple, everyone even has their own recipe (including how to enjoy it). We'll describe three types of porridge from three different ingredients (oats, rice/rice, and barley) in addition for you to explore different ways to improve the quality of the bowl of porridge you enjoy; if you have ever enjoyed plain porridge then this time the taste buds on your tongue will snap.
Each recipe can be served for 4 people.
Ingredients
Wheat Porridge/ Oatmeal
- 1 cup (160 grams) rolled oats (skinless whole oats that have been flaked in a roller)
- 3 cups (600 ml) milk, soy milk or water
- Coarse salt (sea salt)
- Sprinkles/Toppings (honey, brown sugar, fruit, yogurt, etc.)
Cooking time: 10-15 minutes
Rice Porridge
- 4 cups of rice
- 8 cups water or beef stock/water (for thick porridge; add water if you want the porridge thinner)
- 2 eggs (optional)
Cooking time: 15-20 minutes
Barley Porridge
- 2 cups barley/barley seeds
- 6 cups of water
- 1 teaspoon salt
- 1 cup milk
- Heavy cream (heavy cream)
- Brown sugar, cinnamon, toasted chopped walnuts (optional)
- Fresh fruit for serving (optional)
Cooking time: 60-75 minutes
Simple Porridge with Banana and Nuts
- Skim milk (low-fat milk)
- 2 bananas
- Vanilla Essence
- Nutmeg
- Cinnamon
- Porridge (economical instant porridge)
- Nuts and seeds for topping
Step
Method 1 of 4: Wheat Porridge/ Oatmeal
Step 1. Put the oats and water in a large saucepan, heat over medium heat
Water is the easiest option because milk can burn or scorch at the bottom of the pan, spoiling the porridge and giving your kitchen a stinky smell. However, you can add milk at a later stage if you don't think the porridge is thick enough like cream.
Rolled oats - whole, skinless oats that have been flaked with a roller - are the best because they are whole, natural, and haven't been overly processed. However, you can also use steel-cut oats-the first grain of the grain that's still coarse-or quick oats-oats that have been ground and thinned; they may not have the exact same taste you will encounter
Step 2. Add a pinch of salt and stir
Use a wooden spoon to stir it; some people even use the tip of a spoon as if stirring porridge with a pencil. Keep stirring until the porridge starts to bubble.
Never use metal utensils on nonstick (Teflon) pans. Metal can scratch/scratch the surface of the pan and allow its very fine flakes to get into the food. Always use a wooden spoon or plastic spatula
Step 3. Simmer continuously for 5 minutes or so
Turn down the heat immediately after the porridge boils (this is very important, especially if you are using milk, to prevent it from scorching). Stir frequently so that the porridge becomes soft and has a creamy consistency.
If you like thin porridge, add more milk or water until the porridge looks like you imagined. If you are making porridge for a group, let each person add more milk/water to taste once the porridge is served in the bowl
Step 4. Add a little brown sugar and honey, if you like
Most people want the porridge to be sweet before adding other toppings. Some people even add butter! Once the porridge is served, consider adding a little sugar and honey to each dish. A spoonful or so per plate is enough to make the porridge sweet.
If you're trying to limit your sugar intake or opt for a more savory porridge, skip this step. Later, you can also add whatever you like
Step 5. Sprinkle to add flavor, then serve
There are plenty of toppings to embellish a plate of plain porridge, making breakfast easy yet delicious. Here are some ideas:
- Sprinkled with honey and Greek yogurt (Greek yogurt)
- Add blackberries and raspberries, which are boiled to remove the juice.
- Add a sliced banana or two and a little maple syrup.
- Add a tablespoon or two of cocoa powder and peanut butter.
Method 2 of 4: Rice Porridge (Congee)
Step 1. Place leftover rice (eg from a rice cooker) in a large saucepan
This recipe can also be made with raw rice, although it will take longer. You just need to make sure the pot you use is big enough to hold a lot of water, apart from rice
You can also make this dish using a rice cooker or microwave. With these two appliances, the cooking time will vary. In principle, rice porridge is rice cooked with more water and boiled slowly
Step 2. Add water or stock (meat water) into the pot until it is ±2.5cm higher than the surface of the rice
As most rice porridge is made to make use of leftover rice, measurement is not standard in this timeless recipe. However, with rice you need twice as much water; enough to cover the rice and then approx 2.5cm more.
- If the rice is still raw, you will need about 4 times as much water. During the process, the rice will expand and absorb water.
- If you want a porridge that is more savory and rich in flavor, broth is a great option, but barely essential.
Step 3. Boil the rice and simmer gently for 10 minutes
Stir constantly until the rice grains crumble and make the texture softer. As soon as the porridge boils, reduce the heat and let it stay hot.
Cover the pot, and resist the urge to open it more than once or twice. The more often you open it, the more steam and heat escapes, which will slow down the process
Step 4. Add the eggs
Be sure to crack the eggs with a fork, otherwise you may end up with the yolk flakes floating around the pulp. In the traditional rice porridge recipe, eggs are mixed directly into the porridge, to enrich the porridge's flavor as well as its texture.
Congee – the name for traditional Chinese rice porridge – is not rice porridge with floating flakes of scrambled eggs. To make sure the porridge will have a smooth texture, beat the eggs first and then add them to the porridge
Step 5. Stir constantly until the porridge thickens and becomes soft
Since the broth or water will crush the grains of rice, the porridge will slowly begin to thicken and form a mass. The rice grains will become soft and the water will appear thickened. If you see it that way, then you have cooked it properly.
Make sure you keep stirring the porridge; Stirring is the best way to get all the ingredients to cook evenly and nothing sticks to the bottom of the pan
Step 6. Add soy sauce or other herbs/spices according to your taste
Soy sauce is a very common addition to rice porridge, and some people like to add a little stimulant in the form of chili sauce, or a bottle of factory-made chili sauce.
Method 3 of 4: Barley Porridge
Step 1. Mix 2 cups of barley with 6 cups of water and 1 teaspoon of salt
Bring all three ingredients to a boil in a large saucepan over medium heat. As soon as it boils, reduce the heat. If you let the temperature rise too high the barley will burn and the water will evaporate too quickly.
If you're not serving porridge for 4 people, this recipe can be made in half. However, there is no need to modify the topping ingredients too much; if you like sweet porridge, you'll need a lot of sugar
Step 2. Simmer the barley slowly, for about 45-60 minutes, until the barley becomes soft
In a figurative sense, barley is a tough nut (literally, barley is a grain with a nutty flavor). Because barley is harder to thicken, it takes longer to soften than oats and rice. Stir the porridge every 10 minutes or so, checking for texture. Each type of pot/pan will vary slightly in the time it takes to cook.
As much as possible make sure the pan is closed. After about 10 minutes, remove the lid from the pot and stir the porridge a few times with a wooden spoon. If most of the water has been absorbed, it means that the barley porridge is cooked
Step 3. Strain the cooked barley
Even if you want a thinner porridge, you'll still need to sift through the cooked barley first. When compared, the filtered residual water tastes not as good as a cup of milk.
The easiest way to filter is to use a food filter made of plastic or metal. If you have to, hold the lid on the edge of the pot and tip/tilt the pan over the sink to drain the water
Step 4. Combine the cooked barley and remaining ingredients in a medium-sized saucepan, heat over medium heat
A cup of milk, 1 tablespoon of brown sugar, teaspoon of cinnamon will make bland barley a delicious regular breakfast. Adjust the sweetness to your taste.
Milk is a necessary ingredient (the fatter the milk, the softer the taste), but you can experiment with brown sugar and cinnamon, and explore with other ingredients such as honey, fruit juice/juice, or yogurt
Step 5. Cook, stirring occasionally, for about 15 minutes or so
This is the time it usually takes until the milk has been almost completely absorbed by the barley. The next important step is that the barley will absorb some of the sweetness from the cinnamon.
When all the ingredients look thick and sticky like mush, it means the food is done! If you want the porridge to be a little thinner, you can add more milk
Step 6. Serve the porridge into four bowls
You have just served the barley porridge from the basic recipe. To make it even richer, sprinkle each plate of porridge with walnuts, a splash of heavy cream, and fruit, if desired. This step is not tiring!
If you're the curious type, try a sprinkling of yogurt, peanut butter, chocolate, honey, or other additives that you think will make the porridge a champion's breakfast
Method 4 of 4: Simple Porridge with Banana and Nuts
Step 1. Put skim milk (non-/low-fat milk) in a saucepan, then bring to a boil
Step 2. Enter two bananas that are quite ripe and have been cut into pieces
Step 3. Add vanilla essence, nutmeg, and cinnamon (or other herbs/spices according to your taste)
Step 4. Enter the porridge (economical instant porridge)
Step 5. Stir constantly for 4-5 minutes while the porridge boils slowly
Step 6. Serve in two bowls
Step 7. Add a mix of nuts and seeds that you like as a topping with a little milk added
Try cashews, sunflower seeds, flaxseeds, pumpkin seeds, etc., all of which you can roast in the oven while the oven is baking something else.
