Recipe

Thanksgiving porridge

20 min • 4 to 6 servings •

David

Creamy rice pudding served in a bowl with a caramelized topping, placed on a kitchen counter with a wooden spoon beside it.

Sometimes it is OK to indulge yourself… just as long as it is not too often. I would suggest that this is a twice-a-year indulgence (unless you have bionic arteries).

It is a perfect way to start Thanksgiving or Christmas day (or both). It is advisable to eat with a friend or family member proficient in CPR.

Ready

Porridge (rolled oats)

Water

Milk

Cream (whipping in the US, double cream elsewhere)

Expensive single malt whisky

Brown sugar

Salt

Set

Bowl

Pan

Wooden spoon

Go!

Start this recipe the night before the breakfast at which it will be eaten.

Meaure out the required amount of oats for you and your guests into a bowl. Pour over the whisky, at least two shots per serving. (It can, of course, be more.)

Cover and leave to infuse overnight.

You should have around 2.5 times the liquid to the oats for this recipe, but this is totally dependent on your taste. Calculate the amount of liquid you need and make it up of equal amounts of milk, water and cream.

Transfer the oats to your pan and add the liquid, ½ tablespoon of sugar (more or less to taste) per portion and a dash of salt.

Heat gently, stirring constantly. Do not let it come to a rapid boil, but continue to simmer for about 5 minutes once the porridge starts bubbling.

Let it to rest for a further 5 minutes before eating.

Serve with either more cream or milk floating on top of the porridge.

Recommendations

If you have a light disposition, of course go easy on the whisky. If you are tee-total, leave it out for a delicious, creamy porridge.
Why not follow this with a Bloody Mary to get the day off to a perfect start.

cereal Christmas oats porridge thanksgiving

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