Put the dry ingredients in a small skillet. Add the water and stir before turning on the burner. Cook on a high heat while stirring constantly. When the mixture gets nice and thick, it's done. Eat with milk, and maybe a little extra sugar on top.
The trick to good porridge is to use the right amount of water. Excessive water will leave behind a more starchy paste and give your porridge a bland taste. A good porridge should also have some structure left in the grain. It turns to mush, like an overcooked noodle, when you have too much water.
Most packaged hot cereals use too much water in their cooking instructions. Taking the same hot cereal and preparing it in an "al dente" fashion with less water, lets the flavor of the grain come through. It can turn a blah meal into something down-right nummy.
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