I have not been to visit with ya’ll in 2 weeks! My goodness, where does the time go? I have been busy with my Christmas baking and have also made a trip to visit my son and his adorable little family down in southern Indiana.
I was asked by one of my readers who is also an old customer from Morton Street Coffee to share my porridge recipe. With the chilly winter weather upon us, it certainly tis the season to warm up with something warm in your tummy. According to Wikpedia, the definition of porridge is: a dish made by boiling ground, crushed, or chopped cereal in water, milk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar, or served as a savoury dish. So, I guess oatmeal, cream of wheat, etc. would technically be considered porridge.
The recipe that I used at Morton Street Coffee for porridge came from an issue of Midwest Living magazine about 5 years ago. Here it is:
WHOLE GRAIN BREAKFAST PORRIDGE
1/2 cup wild rice
1/2 cup oats (steel cut or regular– I used regular)
1/4 cup pearl barley
1/2 cup farina or cream of wheat cereal
One 2-inch piece of orange peel
1 cinnamon stick
2 tablespoons of packed brown sugar
1/4 t. salt
1/4 cup dried fruit (cranberries, cherries, raisins, dried apricots–whatever your heart desires)
If you do not want your dried fruit to get mushy during the cooking process, stir it in afterward
5 cups water
Here is the kicker to my recipe–I make it in a rice cooker. I have an AWESOME rice cooker because we used it at the coffee shop. If you do not have one and do not want to purchase one, I would make this in the crock pot. It is technically the same process as the Slow Cooker Oats recipes that are all over Pinterest. I would prepare it the first time while you can be watching it and checking on it so you know how long it takes in your crock pot. You would hate to make it at night the first time and get up in the morning only to find that your porridge has overcooked, dried out , and burned!
Here is my Rice Cooker. Ain’t she a beaut!!
O.K. So I put all the ingredients in my cooker. Stirred it all around in there, shut the lid, and set it for Porridge. It has a porridge button on it!!! If you have a rice cooker and it does not have a porridge setting. Set it for 50-55 minutes. That is it, folks! Go read a book, clean the bathroom, make some Christmas cookies, watch a Hallmark movie or whatever you want. And presto, in about an hour………You have Porridge! Those of you using your slow cooker, it is going to take 5-7 hours. And remember—every time you lift the lid, you loose 15 minutes of cooking time, so a glass lid is preferable as you can look at it without lifting the lid.
If you use different types of rice, you will end up with different colors of porridge. At Morton Street Coffee, we used black rice and the porridge was PURPLE!!! It weirded people out the first time they tried it but everyone agreed it was delicious and so very nutritious.
I had one bowl for lunch after I made this and packaged it all up so I can easily heat 4 more servings up as I want it. Look at those bowls—are they not the cutest things! I got them from here. If you click on “here”, it will take you right to the Fishs Eddy website. They have the cutest glassware, dinnerware, and serveware.
I topped my porridge with some milk and had a warm and satisfying lunch while making Christmas cookies.
You could also sprinkle some chopped walnuts, pecans, or pumpkin seeds on top for some added deliciousness.
I will be back soon to share all my Christmas cookie baking with you and the Christmas stocking that I am making for a little girl that is getting ready to experience her first Christmas!