The Basic Technique

• In its basic form, porridge is as simple as a dish can be. Bring your water to a boil, salt it lightly, and stir in your grain. You'll need 2 to 4 cups of water for every cup of grain, depending on the type of porridge you're making. Some finely milled porridges are prone to clumping in the hot water and are better when stirred first into cold water, and some oatmeal enthusiasts argue the same, but it's largely a matter of personal preference. Stir the porridge until it thickens to a soft and creamy texture, which can take just a few minutes for quick-cooking oats or wheatlets, or 20 to 30 for longer-cooking steel-cut oats or millet.

Alternative Methods

• Most grains will stick and scorch if they're left to their own devices, and oats are an especially notorious offender. Unless you own a self-stirring Italian risotto pot, you may want to consider alternative preparation methods. Rice cookers are an obvious option, given that they're designed for the purpose of cooking grains. Advanced models have special porridge settings, and even basic versions will do the job admirably. You might need to unplug your pot once the porridge is done to prevent scorching, and a few grains -- notably oats -- are prone to boiling over. For a lower-vigilance option, long-cooking porridges such as steel-cut oatmeal can be prepared overnight in your slow cooker.

Mix It Up

• Although purists might quibble over anything beyond the basics of grains, water and a pinch of salt, breakfast is a lot more fun if you dress up your porridge with additional flavors and textures. Substituting milk for some or all of your water is a starting point, bringing extra richness to your porridge at the cost of a greater risk of scorching. Adding dried fruit to long-cooking porridge, or fresh fruit to quick-cooking porridge, adds flavor, texture and visual interest. Warm spices are always appropriate, and a sprinkling of toasted nuts or seeds over the top provides both a nutritional boost and a textural contrast.

Savory Options

• Not all porridges are served at breakfast, and not all are sweet. The Scots eat their oatmeal with a pinch of salt, rather than sugar, and beneath its gourmet trappings, risotto is simply a savory porridge. So is the jook or congee that's served in authentic Chinese restaurants, with its shredded dried squid and other non-sweet toppings. Closer to home, the grits served with ham and eggs in the South are also a form of porridge. Improvise your own savory bowl of lunchtime porridge by topping the grains with your choice of crisp bacon or shredded meats, a dollop of sour cream or a sprinkling of shredded cheese, and your choice of vegetables or fresh herbs.