1 1/2 cups whole grains or mixed grains cereal (see the recipe note)
4 cups water or milk (or a combination; dairy or non-dairy), plus more as needed
Salt
Stir-ins and toppings from the list that follows
Instructions
Combine the grains and water or milk in a large saucepan with a tight-fitting lid. Add a pinch of salt and set to boil over high heat. Stir now and then as it begins to get hot. Once it boils, adjust the heat so the mixture bubbles steadily—somewhere above a simmer—and cook uncovered until the grains soften and the water thickens. Stir and check frequently; the transformation can take 5 to 20 minutes depending on the grain but happens quickly once it starts.
Test for doneness. The grains should not yet be edible but somewhat soft and suspended in thickened liquid. If they look dry or are sticking, add a little more water or milk. Lower the heat to a gentle bubble, cover, and cook, stirring and checking for doneness and liquid every 5 minutes or so. You want the grains to be fully tender and barely indistinguishable from the thickened liquid. The porridge should drop easily from a spoon and be piping hot. Otherwise its soupiness is your choice; add small amounts of liquid to get it one stage wetter than you ultimately like it. (The porridge will thicken a little on the plate.)
While the porridge cooks, get your stir-ins and toppings handy. If you’d like, use heatproof plates and warm them in a microwave or 200°F oven for serving. When you’re ready to eat, season the porridge in the pot or spoon it onto plates and add flavorings individually.
Sweet and Savory Stir-Ins and Toppings for Porridge on a Plate Choose and combine from this list to taste: