Did You Know (6)
Jan 22, 2009 | From the kitchen of Rose
That oatmeal doesn’t have to be mushy? And that the rice cooker is perfect for making stone cut oatmeal?!
I adore the nubbly-creamy texture, flavor, and warm comfort of stone cut oatmeal but it takes about 40 minutes to cook and I don’t want to have to remember to stir in occasionally to keep it from scorching. If you have an electric rice cooker with a porridge setting, all you have to do is combine the water, oats, salt, and I like to add a little brown sugar, turn it on (mine plays Mary Had a Little Lamb to let me know the cooking has started!) and wait til you hear the finished signal.
These cold days, I also like to add a little milk to a bowl and set it in my oven with the pilot light—if you have an electric oven and a very low setting that works too. That way milk cold from the frig doesn’t cool off the hot cereal. Alternatively you can heat the milk before adding it. For an extra treat I sometimes add a small mellow dollop of crème fraîche but that really is a perfect example of Rose gilding the lily!
Here’s my recipe for oatlmeal for one:
Stir together the following:
2/3 cup cold water
1/8 teaspoon salt
1/4 cup stone cut oatmeal such as McCann’s Irish Oatmeal
Optional: light brown Muscovado sugar
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Erika K
07/11/2011 11:36 AM
I kind of like Melissa's suggestion for overnight oatmeal. I have one question, though. I have to use gluten free oatmeal (we use Bob's Red Mill), and it is whole rolled oats.
Is it possible to use either the rice cooker method or this overnight method for the rolled oats? Would it help if I threw the oats in the food processor first to chop them up a bit, or would that even matter?
Would love a quicker way to do oats in the morning when school's started (for three hungry girls). Thanks for your suggestions.
Erika K
Cuisinart 14 cup food processor
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Beth
02/02/2009 03:06 PM
I favor the crock pot method so it is hot when i get up. I eat it with feta cheese crumbled in it (which melts a bit when you stir it in..), some warm milk and a bit of Muscovado sugar...I was brought up in an Albanian household and we ate feta on everything, but this particular recipe has stuck(...although my boys still give me the GROSS comment when I eat it) The feta I have is from a friend's goat cheese operation. Its wonderful...and good for you, too!
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Keri
02/02/2009 01:39 PM
Mmm...Kathy that sounds delicious. How do you flavor the tofu?
I usually make steel cut oatmeal as Melissa posted because it's my toddler's favorite breakfast and I need to get it on the table fast during the work week. But I do find that the oatmeal develops a bit of a weird slimy consistency when cooked this way. It does reheat easier, though, as the grains don't clump up.
One of my favorite pancakes is Marion Cunningham's oatmeal pancakes--rolled oats soaked overnight in buttermilk with just a few other ingredients. They're super yummy.
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Rose
01/26/2009 07:25 PM
definitely have to try this!
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kathy harsany
01/26/2009 05:46 PM
I've always made this with whole milk instead of water - topped with toasted walnuts and cubes of saute'd tofu, a great winter dinner.
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Sheri
01/24/2009 08:15 PM
We must have very similar rice cookers, as mine also plays Mary when you press the start button. Does yours have a timer feature? I'm in love with the timer. I set the cooker before bed last night and woke up this morning to a fragrant pot of steel cut oats. I usually do 1C of oats + 4C water + a pinch of salt.
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Rose
01/22/2009 06:12 PM
when it's less cold out also love the contrast of hot cereal and cold milk.
prior to the rice cooker i used a saucepan that has insulated walls into which you pour water which i used on a cook top with a flame tamer. it took about the same amount of time. you want to keep it at a low simmer to avoid scorching and of course with the double boiler effect it didn't need stirring but it did require a little heat monitoring.
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Patrincia
01/22/2009 06:08 PM
How long does the rice cooker method take to make vs. the stove top method?
I adore steel-cut oats (with cold milk and a splash of cream on top). I too use the overnight method - super easy and delish!
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Ed
01/22/2009 02:46 PM
Or use a crock pot on low overnight. We tend to use five cups water to one of whole grains (oat groats, brown rice, millet, quinoa, etc). There are lots of good combinations.
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Melissa
01/22/2009 11:22 AM
Even easier: use the overnight method. Boil 4 cups of water in a small saucepan. Carefully stir in one cup of steel-cut oats (toasted first, if you wish) and a pinch of salt. Turn the heat off, put the lid on, and leave it be till morning. Then all you need to do is reheat the perfectly-cooked oatmeal (the whole batch still in the pot on low to medium-low heat, or a single serving in the microwave) in the morning. Whatever's left keeps in the fridge for a few days, so you can even cook once and eat for a few mornings.
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