On 11/05/2012 2:47 PM, l, not -l wrote:
> This morning I had porridge made from rye flakes as part of my breakfast.
> For those unfamiliar with rye flakes, they are rolled rye kernals, similar
> to rolled oats. I sometimes eat oat porridge; but more often eat rye flake
> or rolled barley porridge; I haven't had the wheat porridges (Cream of
> Wheat, Farina, Maypo) in years
> Waiting for my porridge to cook, I wondered what other grains folks use to
> make porridge and what inclusions/flavorings they prefer. Usually I sweeten
> porridge with Splenda and add butter/margarine, chopped walnuts and fruit
> (blueberries today).
> What grains do you make porridge from and how to do enhance it?
I have porridge almost every morning, usually Cream of Wheat, sometimes
oatmeal, and sometimes a multi grain mix like Red River. I don't think
they need much enhancing because I add a little very dark brown sugar.