The Internet Cookbook: Sweet English Breakfast Porridge

Probably more than any other food, hot breakfast favorites really seem  to trigger memories.  Whether it is simple childhood favorites or newer dishes that speak to a more “adult”  sophisticated palate, we tend to equate breakfast foods with comfort.  This oatmeal recipe from is so good, breakfast is definitely a memorable experience!

I prefer steel cut Irish oats to rolled oats and make this in my rice cooker. I use 2 cups water and 2 cups milk to one cup of McCANN’S Steel Cut Irish Oatmeal. Cook in the rice cooker on the porridge cycle, then follow the recipe as written. One taste and you will never want instant oatmeal again! I now make this once a week (and not always for breakfast!).

3 thoughts on “The Internet Cookbook: Sweet English Breakfast Porridge”

  1. Hey, I didn’t name this dish, LOL! Although I do love the play on words inherent in your comment! Actually, though, I like calling it porridge. It sounds so European! Much better than calling it oatmeal. . .

    Back when Johnson wrote the first dictionary, there were a lot of snarky perceptions about the Scots’ eating of oats – it was considered food for horses, not humans. At least that’s changed! 🙂

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