Toasted four grain cereal recipe, taken from 101 Cookbooks - except I could only find two kinds of grains in Cambodia. For my morning mix, I throw almonds, raisins, honey and maybe a little cream on top. Done.
Four grain cereal blend:
1 cup / 3.5 oz / 100g rolled oats
1 cup / 3.5 oz / 100g rolled rye
1 cup / 3.5 oz / 100g rolled barley
1 cup / 3.5 oz / 100g rolled spelt
Make a jar of four grain cereal blend, to keep on hand, by combining the rolled oats, rye, barley, and spelt. Store in an airtight container. Makes four batches.
1 tablespoon butterThe night before you want to enjoy your cereal, melt the butter over medium-high heat in a saucepan. Add 1 cup / 3.5 oz / 100 g of the four grain cereal mixture, and stir well to coat. Add the salt and continue to cook, stirring often, until the grains have really toasted and are quite fragrant - roughly 5-7 minutes. Remove from heat, add the water, and leave overnight.
1/4 teaspoon fine grain sea salt
2 2/3 cup / 560 ml water, plus more to your preference
The next morning, heat the cereal over medium-high until it comes to a simmer. Leave it for about 10 minutes, or until the cereal is cooked through. Here's the thing - the cereal will thicken more the longer it simmers, so timing is truly a judgement call here. If you prefer a thinner cereal, feel free to adjust with more water. When the consistency seems right, taste, and add more salt if needed.