Easy baking recipes: Delia Online

Food News, Videos, Reviews and Gossip - Lifehacker If you have a rice cooker with a porridge setting, you can use that too. I find about 3:1 water:steel cut oats is my favorite ratio. Oatmeal also reheats well if you add water or milk to it when reheating, so making a big batch on the weekends can feed you for the week from the microwave. In Modernist Cuisine, they use a mason jar inside of a pressure cooker to cook thick, moist foods quickly (onions, polenta, etc). This bowl-in-a-slow cooker method seems very similar, though if your batch is big enough, it's probably overkill since a slow cooker probably won't scorch your food unless it's super, super thick, unlike the pressure cooker. I've been pondering using my rice cooker to do the same thing - I just stumbled on this crock pot recipe, tried it, and seriously, have been enjoying a nice hot breakfast for the past two mornings that I set up the night before. Also, great tips on reheating oatmeal, too, thanks!

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