When I make rye porridge, I use about 50g of coarsely milled rye. How much water/milk should I use in grams? Thanks!

Oh and I almost forgot. My measurements yield a pretty thick porridge, so have that in mind if you like yours runny.

Does that mean coarsely ground ? I sometimes make rye porridge with whole kernels (they take ages to cook, I don't recommend it), and for 50g of those (about 1/4 cup), I need about 250g of liquid (about 1 cup) sometimes more. For cracked kernels you might be able to get away with a bit less, because the cooking liquid doesn't have to first soften the bran to get to the starch inside. I usually mix milk and water (2/3 and 1/3). Hope that helps.