Combine water and milk in a medium heavy-based saucepan. Add salt. Bring to a boil over medium heat, watching carefully as the milk can boil over quickly.

Pour in rolled oats in a steady stream, stirring continuously. Reduce heat to medium-low. Keep stirring to prevent lumps and sticking — porridge burns easily on the base of the pan.

Cook, stirring frequently, for 8–10 minutes until thick and creamy. Add a splash more water or milk if the consistency becomes too thick.

Remove from heat. Stir in vanilla extract, cinnamon and nutmeg. These warm spices are what make Jamaican porridge distinctively different from plain oatmeal.

Ladle into bowls. Drizzle generously with Grace Condensed Milk to sweeten — each person can add their preferred amount. Serve immediately, piping hot.