The Porridge Manifesto (or something)

Now porridge is an interesting dish. Seemingly simple and uncomplicated, a good bowl of porridge is warm comfort itself. But it is not as simple a meal to get right as one may think. There are a number of factors that must be considered when preparing the perfect bowl of this most underestimated of breakfast foods.

Type of porridge
While quick oats may be good enough for on-the-fly at home preparation, when I pay upwards of $5 for my porridge, I expect good quality rolled oats that maintain their roughness and don’t resemble a slimy sludge once heated. Rice porridge is also a good alternative for the gluten-intolerant, as is plain white rice heated with milk.

Type of milk
This is very much a personal preference and for me the ideal is hot water with a little skinny milk. But full cream milk, soy milk, cream or coconut milk are just as good, if a little less kind on the Tsubis.

Temperature
Hot, hot, hot! There is NO excuse for lukewarm porridge. None. That is all.

Embellishments – a subject worthy of its own list.
- Due to the current banana crisis, my favourite porridge additive has been unvaryingly impossible to come by so I’ve been branching out into the world of fruit compotes. These vary greatly in palatability and are therefore a risky addition to what may otherwise be a perfect bowl of porridge. Too sour and they require a mountain of sugar to redeem the flavour of the dish. Too cold and they mess with the delicate balance of temperature. But if done right, a good fruit compote will add a new element to the porridge and help bring out its grainy goodness.
- Honey and cinnamon – old favourites that never go out of style.
- Brown sugar – not as good as honey, in my opinion, but for those that find honey too sweet it adds a pleasant and unassuming flavour.
- White sugar – One word… No.
- Nuts & grains – Flaked almonds are excellent under any circumstances. Quinoa is also good for those wanting to feel like they’ve eaten something really healthy.
- Chocolate – belongs in a croissant, not on your cereal.