Breakfast Porridge Recipe
Ingredients
| Water | 600 Milliliter | |
| Oatmeal | 120 Milliliter | |
| Salt | 5 Milliliter | |
| Cream | ||
| Sugar or salt, for serving | ||
Directions
Put the water in the pressure cooker without the trivet and bring to the boil.
Stir in the oatmeal and salt and bring to the boil again, uncovered, stir well and lower the heat.
Put on the lid and gently bring to high (15 lb) pressure.
Cook for 30 minutes, keeping the heat slightly lower than usual. (If the porridge froths up and through the vent, remove the cooker from the heat and wipe around the top carefully, then continue to cook.)
Reduce pressure slowly.
Serve porridge with cream and sugar or salt as desired.
If the porridge is too thick, dilute it with a little boiling water; if it is too thin, stir it in the uncovered pan over gentle heat until the right consistency is reached.
Stir in the oatmeal and salt and bring to the boil again, uncovered, stir well and lower the heat.
Put on the lid and gently bring to high (15 lb) pressure.
Cook for 30 minutes, keeping the heat slightly lower than usual. (If the porridge froths up and through the vent, remove the cooker from the heat and wipe around the top carefully, then continue to cook.)
Reduce pressure slowly.
Serve porridge with cream and sugar or salt as desired.
If the porridge is too thick, dilute it with a little boiling water; if it is too thin, stir it in the uncovered pan over gentle heat until the right consistency is reached.
Chef
