Porridge

I just cooked this porridge a few minutes ago. I then swallowed it whole (or something like that) and that was that, which explains my post promptness.

There's nothing like welcoming a crispy winter's morning with a bowl of hot oats transformed into porridge. Or not. Gone were the days where food could nourish the soul, provide comfort to a lonely period or serve as a form of temporary happiness. So I thought.

The olden days, were far from the golden days. We hear a lot about the war-stricken generation often "doing the best with what they had". Now I certainly can't compare us to people who really suffered poverty and lack of freedom but it can be disappointing to realise not everything is up for the munching. However, like gramps illustrates whilst retelling his childhood story, my theory is that us special people need to embrace what IS available to us - and make the most of those wonders. Things could be worse.

This simple recipe, passed onto me by a wonderfully domesticated friend, really excites me because it requires little time and few ingredients - ones that are pure and wholesome.

Rice Porridge

Ingredients
♥ Pre-cooked Brown Rice
♥ Milk
♥ Raw Sugar

Method
1. Place pre-cooked brown rice in a saucepan on the stove.
2. Add milk so that it covers the rice, but doesn't drown it - stop just above the rice line.
3. Add desired amount of sugar (1-5 teaspoons) depending on how sweet your tooth is!
4. Turn on stove, starting at medium heat.
5. Continually stir and cover - the aim is for the milk to dissolve and thicken.
6. Lower heat when you feel is necessary.
7. Porridge is ready when you are happy with the consistency! I like it thick and heavy with a touch of milky liquid.

To finish - sprinkle with cinnamon and top with fruit (optional).

NB. White rice can also be used, as I did today but brown rice has a density and crunch that tastes much more yummmm!

Bring on winter!