There are plenty of recipes in The Legend of Zelda: Tears of The Kingdom. Making the perfect meal can have plenty of unique gameplay benefits, from more health to increased stamina or sneaking skills. Experimenting with recipes is a great way to learn all about the different parts of the game. However, you’re here to make some porridge, and we’re here to tell you how. Here’s how to make porridge in Tears of The Kingdom.
How to Make Porridge in TotK
To make porridge in Tears of the Kingdom, you need three ingredients. You then just need to cook them over any portable pot or fire you see. You can add meat or fish if you want to make them stronger.
- Fresh Milk
- Hylian Rice
- Wild Greens/ Any Herbs
Making porridge is a great way to heal when you’re low on health, but finding the ingredients can be tricky. If you’ve been to Hateno Village, you can purchase Hylian Rice and Fresh Milk from the General Goods Store called East Wind. It’s on the right-hand side when you walk into town.
The coordiantes are (3444, -2134, 0121)
As for wild greens, you probably have a stockpile of Hylian Herbs or Sundelions in your inventory to use. These can be found all over grassy fields, especially in central Hyrule.
Gllom-Borne Illness Porridge Quest
If you mix Sundelions into your porridge, you can create a Sunny version of the porridge that will stave off the nasty effects of Gloom when you’re in the Depths. This is perfect if you want to explore down there for prolonged periods of time.
Related: How to Complete ‘Gloom-borne Illness’ in Tears of the Kingdom (TOTK)
You can also get Fresh Milk from the farmer Dantz at the pasture in Hateno Village if you trade in three acorns. This way, you don’t need to spend your hard-earned Rupees.
That’s what you need to know to make porridge in Tears of The Kingdom. You can cook with Portable Pots or when any pot is over a fire. So always be on the lookout for a place to rest up and cook some delicious food. While you’re here, be sure to check out how to get Cece’s Hat, a resident of Hateno Village.
