Rustic Coarse Style Oatmeal
Time: 10 minutesThe profusion of steel and stone-cut Irish and Scottish-style oats all wish they had the remarkable flavor and texture of these.
Equipment Mise en Place
For this recipe you will need a medium bowl, a medium-sized heavy-bottomed saucepan with a tight fitting lid, and a wooden spoon.
Ingredients
1 cup (6 ounces) Anson Mills Toasted Stone Cut Oats
1 cup spring or filtered water
1/2 teaspoon fine sea salt
Directions
1. Place the oats in a medium-sized bowl and cover them with 3 cups of water. Stir lightly. Let settle, then tilt the bowl and pour the hulls and water off the oats. Repeat this process twice to eliminate all remaining hulls. Drain the oats completely after the last rinse and set them aside. They will be quite wet.
2. Bring the water and salt to a rolling boil in a heavy, medium saucepan. Stir in the oats. Return to a boil, stirring constantly. Reduce the heat to medium-high and continue to cook, stirring, until the oats are thick and creamy, about one minute. Turn off the heat but leave the oats on the burner. Cover and let rest for 4 minutes. Serve hot with butter, brown sugar and cream (or any combination thereof).
Serves 4.