Oatmeal

Method

1. boil4 min
   medium-high, stirring once
   milk + water + salt, until it just breaks into a boil — the water is not dilution, it is insurance: milk proteins and lactose settle and scorch on a dry-ish pan bottom in the minute before the oats absorb anything, and the burnt note carries through the whole pot. Salt goes in now, with the liquid, because once the starch has gelled it seals the grain and surface salt only tastes like salt sitting on top of bland oats.
2. simmer5 min
   low, stirring occasionally
   + rolled oats, rained in while the liquid moves, then dropped to a lazy simmer. The oats hit hot liquid and set their outsides immediately, so each flake stays a flake while its interior hydrates. Stir every 30 seconds or so, not constantly — every pass of the spoon scrubs beta-glucan and amylose off the flakes into the liquid, which is what thickens the porridge, and too much of it turns the pot into paste.
3. rest3 min
   off heat, covered
   cover and pull off the burner. The oats look slightly too loose at five minutes and that is correct: residual heat drives the last of the liquid into the grain and the freed starch sets as it cools a few degrees. Serve it at the moment it looks done in the pan and it will be watery in the bowl; rest it and it thickens to a spoon-coating porridge.
4. mix1 min
   off heat
   + butter, stirred through until it disappears. The fat coats the swollen starch and stops the surface skinning over as it cools, and it rounds the cereal edge that plain water-cooked oats have.
5. top1 min
   at the table
   divide between two bowls + any optionals — sweetener and cream at the edge, fruit and nuts on the surface. Sugar stirred in during cooking competes with the oats for water and slows hydration, so it belongs on top of a finished pot, not in a raw one.