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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
1 cup Old Fashioned rolled Oats
3 cups milk
1 cup water
1 two inch cinnamon stick
2 Tablespoons. white granulated sugar
1/2 teaspoon each, Vanilla & Salt
pinch of freshly grated Nutmeg
Directions:
Soak Oats in one cup milk 15 minutes
In a 1 1/2 qt.saucepan boil one cup water with cinnamon stick 15 minutes.
Add 2cups milk, and scald the mixture.
Stir in the oat mixture, sugar, and salt. Bring to a gentle simmer, for five minutes, or until it begins to thicken, stirring often to avoid scorching. Remove from heat. Remove and discard cinnamon stick.Cover saucepan until ready to serve. It will continue to thicken.
Final Stroke:
Stir in Vanilla. Serve in bowls, sprinkle each with freshly grated Nutmeg.
Serves 4
Cook's note: When boiling the water, do not let it completely evaporate.There should be about two tablespoons of the cinnamon flavored water left in the saucepan when you add the milk.
I first learned of this recipe in Gourmet Magazine about 30 years ago. It was submitted by 'The Lemon Drop Inn', somewhere in the Carribean. It has been a favorite eversince.
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Porridge-West Indies, Favorite Oatmeal
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
1 cup Old Fashioned rolled Oats
3 cups milk
1 cup water
1 two inch cinnamon stick
2 Tablespoons. white granulated sugar
1/2 teaspoon each, Vanilla & Salt
pinch of freshly grated Nutmeg
Directions:
Soak Oats in one cup milk 15 minutes
In a 1 1/2 qt.saucepan boil one cup water with cinnamon stick 15 minutes.
Add 2cups milk, and scald the mixture.
Stir in the oat mixture, sugar, and salt. Bring to a gentle simmer, for five minutes, or until it begins to thicken, stirring often to avoid scorching. Remove from heat. Remove and discard cinnamon stick.Cover saucepan until ready to serve. It will continue to thicken.
Final Stroke:
Stir in Vanilla. Serve in bowls, sprinkle each with freshly grated Nutmeg.
Serves 4
Cook's note: When boiling the water, do not let it completely evaporate.There should be about two tablespoons of the cinnamon flavored water left in the saucepan when you add the milk.
I first learned of this recipe in Gourmet Magazine about 30 years ago. It was submitted by 'The Lemon Drop Inn', somewhere in the Carribean. It has been a favorite eversince.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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