I’m allergic to oats so I can’t make the real Scottish porridge with finely-ground oatmeal. This rice porridge is very similar. I use organic ground rice (harina) from Bob’s Red Mill. I bring it back from the US.
I added chia seeds and pink Himalayan salt and threw it in the rice cooker with double the water.
I had to stir partway through with a silicone spatula as it was sticking to the bottom but in hot weather, I prefer to use the rice cooker than slave over a hot stove.
The chia gives a nice crunch.