Sorghum porridge

🥣 Smooth finely milled sorghum flour porridge with milk, four breakfast bowls; unfermented and not whole-grain porridge.

Ingredients

• 120 g finely milled food-grade sorghum flour
• 800 ml drinking water: 250 ml cold and 550 ml to heat
• 400 ml pasteurised or UHT milk
• 20 g sugar, adjustable or omitted
• 1 optional small pinch salt

Preparation

Check dry food-grade flour and prepare heavy saucepan, whisk and spoon.

Whisk flour into 250 ml cold water until smooth, crushing small lumps.

Bring remaining 550 ml water to simmer, lower heat and pour slurry slowly while whisking.

Simmer gently ten minutes, stirring base frequently.

Add 400 ml milk and cook eight to ten minutes gently until smooth and flour tastes cooked.

Add sugar and optional salt. Check spoonable consistency and thin with a little hot water if needed.

Divide four bowls and cool to comfortable serving temperature; porridge thickens on cooling.

Cool leftovers promptly, refrigerate and use within twenty-four hours after thorough reheating, loosening with water or milk.