Recipe Instructions:
1 1/2 cups water
1 1/2 cups whole milk, plus a few generous splashes
1 1/2 teaspoons Maldon or other flaky sea salt (if using finer salt, start with ½ teaspoon and add to taste)
1/2 cup rolled oats
1/2 cup steel-cut oats
2 tablespoons plus 1 pinch sugar (maple, brown, or white) or maple syrup
in a medium pot (a 2-quart pot should do it) combine the water, milk, and salt and set over high heat. As soon as the liquid comes to a gentle simmer, add the rolled oats and steel-cut oats and reduce the heat to medium.
Cook the oats at a steady simmer, stirring frequently and reducing the heat as necessary to maintain the simmer.
After about 20 minutes, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.
Taste for seasoning—it should be on the salty side. Stir in the sugar. Spoon the porridge into warm bowls and let sit for 1 minute. Carefully pour a little cold milk around the edges of each bowl so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each. Let it melt, then serve right away.
