porridge how do you eat yours?

Opps I just realise the porridge you all mean is different from the porridge our culture means. No wonder it looks so different.

savoury porridge sounds interesting - do you mean like the packets of knorr shrimp porridge you see in Asian supermarkets?

for hot porridge I always make it with all milk and never add salt. I like adding raisins before i cook, and a teaspoon of almond butter after - a trick from The Amazing Adventures of Diet Girl.

I also love 'raw' porridge - mix the dry oats with orange or apple juice, and maybe some raisins, leave overnight. Next day add a grated fresh apple and some cinnamon. The acid in the juice kind of cooks the oats. I love it.