Slow cooker porridge

[grannyjanny]

Does anyone have a recipe for the above please.
Janet

[grannyjanny]

[jennym]

Not done porridge in slow cooker, have done it in a wide necked flask and also saucepan wrapped in towel.
I like mine very rich, so use 1 mug of porridge oats, 2 and a half mugs of milk and a tablespoon of sugar. In the saucepan, I bring it to the boil, turn off the gas, put the lid on and wrap a thick towel round it, it's done in 2 hours maybe quicker but have never looked. With the flask, same thing really, mix brought to boil, poured in and left. You do need one of those really wide necked flasks though, or they're a b***er to clean  ;D
To serve, spoon out into bowls, sprinkle brown sugar on top, then a little of the top of the milk. A proper breakfast! The amounts I show serve 3 big portions.

[lolabelle]

i make mine in the electric steamer , either using half milk and water or just water,, put into the rice cooking container then steam for 20min ish delish

[grannyjanny]

Thanks folks. I had a last look before I went to bed. On another site it was suggested to make the porridge in a bowl put a couple of cups of water in the SC . Cook on low over night. OH said it was lovely. I do miss my porridge but I am gluten intolerant.
Janet

[littlebabybird]

Janet
we have millet porridge
or mixed millet and rice
they taste different but have the same feelgood feeling

lbb

[grannyjanny]

Thanks LBB. I've got some & do enjoy it but I still miss my proper porridge. Any tips on bread please.
Janet

[littlebabybird]

Any tips on bread please.

yeah abandon all hope now.

the readers dgest one is about the best.
i'll try and find it
lbb

[littlebabybird]

by The Readers Digest Association, Inc. 2004

200g (7 oz) brown rice flour
200g (7 oz) potato flour
100g (3½ oz) soya flour
1 tsp salt
1 sachet easy-blend dried yeast, about 7 g
1½ tsp honey
1 tsp extra virgin olive oil
400ml (14 fl oz) hand-hot water
1 tsp bicarbonate of soda
2 tsp cream of tartar



Sift the rice, potato and soya flours into a large bowl with the salt. Remove about one-quarter of the mixture and set aside. Stir the yeast into the mixture left in the bowl and make a well in the centre.
  Add the honey and olive oil to the well, together with the hand-hot water. Stir the dry ingredients into the liquid to make a smooth, thick batter.
  Cover the bowl with cling film and leave in a warm place for 30 minutes to allow the yeast to become active. Towards the end of this time, preheat the oven to 200ºC (400ºF, gas mark 6).
  Mix the bicarbonate of soda and cream of tartar with the reserved flour mixture, then sift it on top of the yeast batter. Stir gently until combined; the mixture will look foamy. Transfer it to a well-greased non-stick 900g (2 lb) loaf tin.
  Bake for 25–30 minutes or until firm, crisp and golden brown. Turn out onto a wire rack to cool.

[tonybloke]

Proper porrige;
1 cup oats, 2 and 1/2 cups full milk, good pinch salt. place in heavy bottomed pan,  leave to soak overnight !!! then put on a gentle heat, bring up to a simmer,  simmer about 20 mins, serve in bowl, nob of butter in the middle, sprinkle with golden granulated sugar, pour a little full milk aroud the side of the porrige.
Has that tempted you? ;)

[grannyjanny]

Sounds wonderful TB. If I were to eat that I would be asleep within 30 mins, spend most of the day running to the loo & kicked out of bed for snoring. ;D
Thanks LBB. I can't have soya so can I substitute that one.
Janet

[PurpleHeather]

I cup oats
2 cups water
2 minutes microwave.