Any question answered...

The starch in the porridge absorbs liquid when heated gently, and by adding fructose and glucose the process is reversed. Stir continuously, and the the grains of starch will reabsorb the liquid when the sugars have dissolved.

PS
Overheating will break up the the grains of starch and the porridge will remain runny.

Thanks... regards the PS I'd have thought removing all moisture would dry it out completely..