Woke up feeling very nostalgic with this craving for porridge so I decided to make this delicious warm creamy bowl of KLIM Porridge. I like my porridge with brown sugar and butter. How do you like yours? 😅

Prep Time
5min
Cook Time
25min
Total Time
30min
KLIM Porridge recipe

Ingredients

4 Servings
(1 serving = 1 bowl)
  • 1/2cup
    Nestlé KLIM Full Cream Instant Milk Powder
  • 1cup
    maize meal

How to make KLIM Porridge

  1. In a large bowl, add the Nestlé KLIM Full Cream Instant Milk Powder, maize meal, and 1 cup of room temperature water. Mix until combined.

  2. In a large pot, bring 5 cups of water to a boil.

  3. Gradually add the maize flour mixture to the pot, while continuously mixing, to ensure the porridge is lump-free. Mix the porridge for about 2-3 minutes until it starts to thicken slightly.

  4. Reduce the heat to low, cover with a lid, and allow it to simmer for 20 minutes until the maize is cooked.

  5. Serve hot in breakfast bowls, add optional margarine and sugar, and enjoy.

Nutrition (per serving)

Calories

181.9kcal (9.1%)

Protein

6.0g (12.06%)

Carbs

24.9g (9.07%)

Sugars

6.4g (12.84%)

Healthy Fat

2.1g

Unhealthy Fat

4.7g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. For a richer flavor, add a pinch of salt to the porridge while it simmers.

  2. You can substitute margarine with butter for a creamier taste.

FAQS

  1. Can I use a different type of milk powder?

    Yes, you can use any full cream milk powder, but the taste may vary slightly.

  2. How can I make the porridge sweeter?

    Add more sugar or honey to taste after cooking.

  3. Can I add fruits to this porridge?

    Yes, adding fruits like bananas or berries can enhance the flavor and nutritional value.

  4. Is this porridge gluten-free?

    Yes, maize meal is naturally gluten-free, making this porridge suitable for a gluten-free diet.

  5. How do I store leftover porridge?

    Store leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

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