April Bloomfield's English Porridge

By lorik

Ingredients

• Serves 2 to 3
• 1 1/2 cups whole milk, plus a few generous splashes
• 1 1/2 cups water
• 1 1/2 teaspoons Maldon, or other flaky sea salt (if using finer salt, start with 1/2 teaspoon and add to taste)
• 1/2 cup rolled oats
• 1/2 cup steel-cut oats
• 2 About 2 tablespoons sugar (maple, brown, or white) or maple syrup

Details

Adapted from food52.com

Preparation

Step 1

Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium. Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer.

After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them. Taste for seasoning -- it should be on the salty side. Add sugar or syrup.

Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.