Waterson - Perfect Porridge Recipes: Your GO-TO Cookbook of Comfort Food Dish Ideas!

You may be surprised at the varieties of porridge you can make at home. Did you know that oatmeal and congee aretypes of porridge? Can you make these delicious recipes athome? You sure can!

Porridgecan bemadefromoats, grains,legumesorvegetables. The key to tasty porridge is choosing quality ingredients. Youll develop a technique that works for you,to create a creamier texture with or without the use of cream.

Carefully picking the toppings you use will make yourporridge into a tasty treat, too. It is useful far beyondbreakfast, with meaty meals and those filled with healthy vegetables. The best way to finish off great porridge is with ingenious toppings.

Oats are one of the mainstays of great porridge, as are quinoaor rice. They make smooth porridge that will fill you up any meal of the day. Dilution is important, too. Water or milkwill give your porridge the texture you prefer.

The more stirring you do, the better. You will be breakingthe oats or grains down. Then cook for 15 minutes or so, andyoull have ample time to adjust the taste as it cooks.

Once you have the basic ingredients down, you can becomeinnovative with toppings. There is almost no end to thetoppings that will make your porridge special. Lets getcooking!

This recipe was originally made with semolina, but you can use buckwheat and glutenfree oats to bring it to life. Itscreamy and nourishing and it tastes great.

1/2 cup of rolled oats, gluten-free
2/3 cup of blueberries, wild
1/2 cup of flaked buckwheat
2 cups of milk, cashew or almond
1 pinch salt, kosher
1/2 tsp. of powdered vanilla
1/2 tsp. of cardamom, ground
1 to 2 tsp. of honey, organic
To serve: nut milk and berries

2. Transfer mixture to pan. Constantly stir while boiling on med. heat so porridge wont burn. Stir for five minutes or so,till porridge thickens.

3. Remove from heat. Mixin honey, vanilla, salt andcardamom. Taste. Add additional spices or sweeteners, asdesired.

This is a favorite winter breakfast in many households, builton a traditional British porridge. The bananas and cinnamon give it an awesome flavor.

2 & 1/2 cups of water, filtered
1 cup of oats, rolled
1 tbsp. of sugar, white (granulated)
1 tsp. of salt, kosher
2 sliced bananas
1 pinch of cinnamon, ground
Optional: 1/2 cup of milk, cold

1. Combine water, oats, cinnamon, salt, sugar and bananasin sauce pan. Bring to boil. Reduce the heat to low. Stirfrequently and simmer till liquid is absorbed.

This is a simple but tasty porridge for breakfast. Its cozy and wholesome, made with coconut milk, oats and quinoa.Youll look forward to getting up in the morning for thisporridge.

Makes 5 Servings
1 x 14-oz. can of milk, coconut
1/2 cup of quinoa
1 pinch salt, kosher
1 & 1/2 cups of oats, rolled
1 cup of filtered water or juice
1/2 cup of coconut flakes, unsweetened
Optional: cinnamon
To top: honey, apple slices or peanut butter

3. Add water or juice, salt, oats and cinnamon. Cook forseveraladditionalminutes, so oatswillsoften.Shakecoconut flakes in small skillet on med-high heat till toastedlightly.

Are you hungry for something sweet at breakfast time? Thispear porridge will be a wonderful choice. Its easy to makeand simply delicious. Itll warm you up on those cold falland winter mornings.

Makes 2 Servings
1/2 cup of amaranth grain, uncooked
1/2 cup of water, filtered
1 cup of milk, 2%
1/4 tsp. of salt, kosher
1 tsp. of syrup, maple
1 pear, large
1/2 tsp. of cinnamon, ground
1/4 tsp. of ginger, ground
1/8 tsp. of nutmeg, ground
1/8 tsp. of clove, ground

1 tsp. of maple syrup, pure
2 tbsp. of pecan pieces
To serve: 1 cup of yogurt, Greek, plain

2. Drain, then rinse the amaranth. Combine it with 1 cup of milk, plus salt and water.
3. Bring the amaranth to boil. Reduce to simmer. Cover.Allow to simmer for 20-25 minutes, till it has become soft,but some liquid is still left.

4. Remove from heat. Allow to sir for 5-10 additionalminutes so the amaranth thickens. You can add a little moremilk for thinner texture, if you desire.

7. Add and stir 3/4 of roasted pears into porridge. Divide theyogurt in two individual bowls. Top them with remainingpieces of pears and roasted pecans. Serve.

Congee is a silky porridge that is consumed every day in China, as well as in other countries. This breakfast congee isa simple treat youll look forward to, with its tasty stock.

1. Place rice in large colander. Rinse with cold water. Atfirst, the water will appear milky. As you rinse, it clears. Itsok if itstill has a bit a haziness when youre done.

4. Continue to simmer for an hour and a half. Stir congee asit cooks. This Makes it creamier. If porridge gets stiff, or ifyou prefer thinner porridge, add additional cooking liquid.Congee is ready to eat when rice is at the softness you prefer. Serve hot.