Oatmeal in milk

1. There are regular oatmeal flakes, which last longer, and they must necessarily be pep. Ingredients:

• Oat flakes - 1 glass
• Milk - 1 Glass
• Water - 2 Cups
• Salt - 1 Part (on the tip of a teaspoon)
• Sugar - To taste

Instructions

1. There are regular flakes of oatmeal, which last longer, and they must be cleaned from the husks and rinsed. Small flakes are already prepared for cooking, do not require cleaning and are cooked very quickly. Pour water into the pan and boil it. Add salt to taste and pour flakes into the pan. Be sure to mix. 2. Cook almost until ready. If you have ordinary flakes, they should be cooked for 15 minutes. Small flakes will take about three minutes. 3. When your porridge puffs, pour milk into it. Bring the pan to a boil, stir, close the lid and reduce the heat. With fast flakes you will need another 3-5 minutes. 4. Turn off the fire and let our porridge infuse. Add sugar if necessary. Remember that the longer the porridge is, the thicker it becomes. 5. Remained the smallest. Put the porridge in a bowl and season with butter. Porridge will be even tastier if you add washed and peeled raisins or dried apricots to it. You can add fruit. They can be cut into cubes and fried in oil or bake in the oven. Fantasize. All in your hands.

Servings: 3-4