Ah, a bowl of oatmeal.Breakfast is more classic than that.Everyone has their own way of making it, and eating it.If you have been eating your porridge plain, you're in for a tastebud explosion, as we'll cover three different types of porridge in addition to exploring ways you can improve your bowl.Four people are served by each recipe.
Step 1: The oats and water should be in a pan.
Milk can ruin your porridge and smell up the kitchen if you use water.You can add milk at the end if you're worried about not being creamy enough.oats are best if they are whole and natural.Steel-cut or quick oats might not have the same taste as you're looking for.
Step 2: Stir with a pinch of salt.
Some people use the top of a wooden spoon to stir their food.When it starts to bubble, keep stirring.Don't use metal on a pan.Micro particles of the pan getting into your food can be caused by the metal getting away from the sides.A wooden spoon or rubber spatula is always used.
Step 3: Bring to a steady boil for a while.
If you use milk to prevent it from scorching, bring the heat down to low once it reaches that bubbling point.It needs to be stirred as often as possible to get it to a smooth consistency.Add more milk or water to make it look like you pictured it.Once it's all in bowls, let each person add more liquid as they see fit to their individual serving.
Step 4: If you want, you can add a dash of brown sugar and honey.
A sweet base is what most people like to start with.Some people add butter.Adding a few touches to everyone's dish is a good idea.A small amount of each should do it.skip this part if you're trying to watch your sugar intake or prefer a more savory dishYou can always add in what you want.
Step 5: You can have a flavor and serve it.
There are many ways to make a plain ol' dish of breakfast delicious.Adding a banana or two and some maple syrup will bring out the juices.
Step 6: Take the rice out of the pot.
It takes much longer to make this recipe with uncooked rice.Make sure there is enough room in the pot for water.You can make this dish in the microwave or rice cooker.Time may vary with those.Congee is just cooked rice and allowed to stew.
Step 7: It's best to cover by about one inch.
As most rice porridge is used to get rid of leftover rice, it's not a good idea to measure it.You want more water to cover the rice and then about an inch more.If the rice is not cooked, you will need more water.The water is absorbed by the rice while it is cooking.It's not necessary if you're looking for a richer taste.
Step 8: Bring it to a boil and cook it for 10 minutes.
To give it a smooth consistency, keep stirring and nudging the grains apart.When it reaches a boil, bring the heat down to low and let it cook.If you want to resist the urge to check your pot more than once or twice, cover it.The steam and heat escapes when you open it.
Step 9: Put the eggs in.
If you don't break up the eggs with a fork, you could end up with bits of yolk in your breakfast.The eggs are blended into the rice to give it flavor.It's not about rice porridge with bits of scrambled egg floating about.To make sure it's smooth, add the eggs before you cook and whisk them up afterwards.
Step 10: When the porridge is smooth, keep stirring.
Slowly, the rice will start to congeal and become one mass.The water will appear thick and the grains will smooth out.You're on the right track if you see this.It's best to cook it evenly and not leave anything on the bottom of the pan.
Step 11: If you want, you can add soy sauce or other condiments.
Some people like to add a little kick to their congee with chili sauce or Sriracha.
Step 12: Combine 2 cups barley with 6 cups water.
Bring these ingredients to a boil in a pan.Bring the heat down once they reach a boil.The water will evaporate quickly if the temperature is kept up too high.This recipe can be cut in half if you don't have 4 people to serve.If you like it sweet, you may need more sugar.
Step 13: Continue to cook until the barley is tender.
It's a tough nut to crack.There is a grain with a nutty flavor.It takes longer than oats or rice to tender because of it's tougher consistency.If you want to check on how it's doing, stir every 10 minutes.The time needed to cook each pot will be different.The lid should be on as much as possible.Give it a few stirs with a wooden spoon when 10 minutes is up.The water is mostly gone.
Step 14: The cooked food needs to be drained.
If you're looking for a runnier meal, drain the cooked barley.A cup of milk will taste better than the water that's left.The easiest way to do this is with a plastic or metal colander.If you're in a bind, you can tip the pan over into the sink to get rid of the water.
Step 15: In a medium saucepan, combine the cooked barley with the rest of the ingredients.
A cup of milk, a small amount of brown sugar, and a dash of cinnamon will turn your breakfast into a feast.As you see fit, modify the sweetness.The milk is necessary, but you can experiment with other things like honey, fruit juice, or yogurt, too.
Step 16: For about 15 more minutes, cook, stirring occasionally.
It takes a long time until the milk is completely absorbed.Some of the cinnamon-y flavor will be taken on by the barley.It's done when it has a thick consistency.If you want it to be a little thinner, you can add more milk.
Step 17: The bowls should be divided between them.
You just have basic food.If you would like, top each dish with walnuts, heavy cream, and fruit.There is no getting tired of that!If you're curious, try yogurt, peanut butter, cocoa, honey, or any other addition that you think would make the breakfast of champions.
Step 18: Skimmed milk can be put in a pan.
Step 19: There are two bananas that are ripe.
Step 20: If you like cinnamon, you can add a touch of it.
Step 21: Add cheap food.
Step 22: For 4-5 minutes, keep stirring.
Step 23: Put the bowls in.
Step 24: Add some nuts and seeds with some extra milk.
When the oven is in use for something else, try cashews, sunflower seeds, linseed, pumpkin, and all of the other seeds that can be roasted there.
Step 25: Finished.