[Sca-cooks] Re: grain in milk dishes

[Jeff Gedney]

>If you're cooking in milk, never let it boil- most you want it to 
>do is simmer. Otherwise, particularly with foods with any acid in 
>them, it will seperate.

I've found that putting the grains into a steam tray or other dish, and adding milk and baking in a slow oven works pretty well. 
(I set it to 250)
You want to cover it with foil or use a lid, and you pretty much want to stir/fluff every 10 mins or so. 

Capt Elias

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If you want to build a ship, don't drum up the men to gather 
wood, divide the work, and give orders.  Instead, teach them
to yearn for the vast and endless sea. 
  - Antoine de Saint Exupery