To Scots, Porridge is "THE" Scottish dish. to cook, it must be stirred clockwise with the right hand, using a Spurtle (a straight round wooden stick like a wooden spoon with half one side of the spoon cut off). Salt may be added, but not sugar (styled an English affectation).
To make Porridge creamier, cook with half water, half milk.
Porridge is served much runnier in Scotland than elsewhere in Britain where it is almost paste-like because of the use of a larger flake oatmeal.
1/4 cup medium oatmeal
1 cup water
pinch of salt
Boil water in a saucepan until bubbling.
Add oatmeal in constant stream with left hand while stirring with right.
Continue stirring while bringing back to boil to avoid sticking.
Once boiling, pull half off heat, cover, simmer very gently for about 10 minutes.
Add salt, stir in, cover again, simmer very gently for about another 10 minutes.
When porridge is as thick as desired, serve hot.