Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings.
Porridges
A Atole traditional masa-based hot maize-based beverage of Mexican and Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. Avena prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar Arroz caldo or aroskaldo – a variant of congee in Philippine cuisine
B Barley gruel type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a splash of milk. Bogobe jwa logala sorghum porridge cooked in boiling milk, with or without sugar. Boota copassa a Chickasaw phrase meaning 'cold flour'. It consists of parched and pounded zea (maize) before it reaches maturity. A small quantity of meal is thrown into cold water, where it boils and swells as much as common meal boiled over fire. Brenntar Made of specially roasted flour (Musmehl). Particularly prominent in the Swabian Jura and in the Allgäu. Bubur ayam Malaysian and Indonesian chicken congee. It is rice congee with shredded chicken meat served with condiments such as chopped scallion, crispy fried shallot, celery, tongcay (preserved salted vegetables) and fried soybeans. Bubur kacang hijau Malaysian and Indonesian mung bean congee, in which the beans are boiled in coconut milk with palm sugar. Bubur ketan hitam or bubur pulut hitam an Indonesian and Malaysian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar. It is often described as "black rice pudding". Byggrøt / -graut type of porridge traditional in Norway. It is made from barley, milk or water, salt and butter. The ingredients are boiled together for a few minutes; the grits are then poured onto a plate, where sugar and cinnamon are sprinkled on top, and a piece of butter is added in the center. This dish was a staple part of the Norwegian diet during pre-industrial times, sugar and cinnamon being the modern changes to the dish.
C
Candil Indonesian sweet glutinous rice ball porridge, made from sticky rice flour, brown sugar and coconut milk. Cháo bầu Vietnamese rice congee containing pig kidney Chatang traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It can be made from combinations of sorghum flour, broomcorn millet or proso millet flour and glutinous millet flour. Champorado or tsampurado a sweet chocolate rice porridge in Philippine cuisine. Congee type of rice porridge or gruel popular in many Asian countries. Names for congee are as varied as the style of its preparation. Cornmeal porridge type of hot sweet breakfast cereal made from finely ground cornmeal popular in Jamaica. Milk or coconut milk, vanilla, cinnamon and nutmeg are usually added for flavor. Bob Marley sang of sharing cornmeal porridge in his song "No Woman, No Cry." Cream of Wheat an American brand of farina: a porridge-type breakfast food made from wheat semolina. Cuccìa traditional, primarily Sicilian dish containing boiled wheatberries and sugar, eaten on December 13, the feast day of Saint Lucy, the patron saint of Siracusa (Syracuse).
D Dakjuk type of juk (Korean porridge) made with chicken. Dalia type of Indian porridge made with Indian grains such as wheat or barley, and served with nuts and dried fruit.
E Eghajira a sweet, thick drink, normally drunk by the Tuaregs on special occasions.
F
Farex brand name instant baby cereal food served warm or cold as a first food for infants. Produced by the Glaxo company in Australia and New Zealand since the 1930s. Farina cereal food, frequently described as mild-tasting, usually served warm, made from cereal grains (usually semolina). Frumenty was a popular dish in Western European medieval cuisine. It was made primarily from boiled, cracked wheat hence its name, which derives from the Latin word , "grain". Fondé a boiled porridge made with rolled millet flour pellets (araw/arraw) served stirred with condensed milk, sugar, a little butter if available. For older children and adults. Senegal. Fungi (pronounced FOONgee) a boiled porridge made from cornmeal, served sweet or (more often) savory. A standard component of the native 'Fish and Fungi' dish native to the U.S. and British Virgin Islands.
G
Ga'at – a stiff porridge eaten in Eritrea and Ethiopia, often prepared with barley flour. Gachas – an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Garbuzova kasha – a traditional Ukrainian dish from pumpkin, used for dinner or dessert. Gofio escaldado or escaldón – a kind of thick porridge of the Canary Islands made by mixing gofio with the stock from a stew or soup, which is then served alongside the same. Gofio con leche similar to the above, but prepared with hot milk (and sometimes cinnamon) and consumed at breakfast. Gomme (food) – a traditional Norwegian dish used for dinner or dessert; one variety is a white, porridge-like variant made of milk and oat grains or rice. Grit (grain) (going back to Old English or or the Oxford English Dictionary gives the following earliest references: Epinal Gloss. 823 Pullis, grytt. c1000 ÆLFRIC Gloss. in Wr.-Wülcker 141/20 Apludes uel cantabra, hwæte gryttan. c1000 Sax. Leechd. II. 220 oððe grytta. a1100 Ags. Voc. in Wr.-Wülcker 330/33 Furfures, gretta. 11.. Voc. ibid. 505/13 Polline, gryttes. a1225 Ancr. R. 186 þis is Godes heste, þet him is muchele leouere þen þet tu ete gruttene bread, oð er werie herde here.) is an almost extinct word for bran, chaff, mill-dust also for oats that have been husked but not ground, or that have been only coarsely ground—coarse oatmeal. Grits – ground-maize food of Native American origin, common in the Southern United States and mainly eaten at breakfast. Modern grits are commonly made of alkali-treated hominy. Groat (grain) the hulled kernels of various cereal grains such as oat, wheat, and rye. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm (which is the usual product of milling). Gruel – very thin porridge, often drunk. Gungude – also known as congatay or plantain porridge; a Caribbean porridge made from sun-dried plantains or green bananas. It is often fed to infants. Guriev porridge – a Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits.
H Hapanvelli a traditional Southeastern Finnish dish that resembles pea soup but has a more sour flavor. Harees a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat and meat or chicken. Its consistency varies between a porridge and a dumpling. Hasty pudding a pudding or porridge of grains cooked in milk or water. In the United States, it invariably refers to a version made of ground maize. Hasty pudding is notably mentioned in a verse of the early American song Yankee Doodle. Helmipuuro traditional in Finland and in Russia, this porridge is made from monodisperse grains of potato starch that are swelled in boiling milk into translucent "pearls" of about 5 mm in diameter, thus the name helmipuuro ("pearl porridge"). Hobakjuk a variety of juk, or Korean porridge, made with steamed pumpkin or squash and glutinous rice flour or rice soaked in water.
J
Janggukjuk a variety of juk, or Korean porridge, made with pounded non-glutinous rice (as opposed to glutinous rice), beef and brown oak mushrooms. Jatjuk a variety of juk made by boiling finely ground pine nuts and rice flour or soaked rice. Janggukjuk is seasoned with soy sauce, and it literally means soy sauce porridge. Jeonbokjuk juk made with abalone and white rice Juk (food) a Korean porridge category that include congee varieties made of rice and other grains such as beans, sesame, and azuki beans. It is similar to congee varieties in other Eastern Asian countries under different names. Juk is often eaten warm in Korea, especially as a morning meal, but is now eaten at any time of the day.
K Kānga pirau – a fermented corn porridge dish that is made and consumed by the Māori of New Zealand Kasha a buckwheat cereal eaten in Central and Eastern Europe (especially Russia) and the United States. It is a common filling for a knish. This English-language usage probably originated with Jewish immigrants, as did the form קאַשי "kashi" (technically plural, literally translated as "porridges").Steinmetz, Sol. Dictionary of Jewish Usage: A Guide to the Use of Jewish Terms. p. 42. . Khichdi a preparation made in South and Southeast Asia from cooking lentils and rice together. It can be prepared to a pilaf-like consistency, or as more of a porridge or soup. It is a comfort food, can be served to babies, and it is often served to the ill. Koozh the Tamil name for a porridge made from millet. It is commonly sold by street vendors in the state of Tamil Nadu in India. Krentjebrij a Groningen/north Drenthe traditional soup or porridge-like dessert with juice of berries that is eaten either warm or cold. Kutia – a sweet grain pudding, traditionally served in Russia, Ukraine, Belarus and some parts of Poland. Kutia is often the first dish in the traditional twelve-dish Christmas Eve supper (also known as Svyatah Vecherya / Sviata Vecheria / Sviatyi Vechir : Holy Evening).
L
Laba congee a ceremonial congee dish eaten on the eighth day of the twelfth month in the Chinese calendar. The earliest form of this dish was cooked with red beans, it has since developed into many different kinds. Lakh – a very popular boiled porridge made with rolled millet flour pellets (araw/arraw) typically topped at serving with sweetened fermented milk. Usually served in a communal bowl or platter. West Africa, Senegal. (Lakh and araw are from the Wolof, names vary between languages and countries) Lâpa – a kind of rice porridge or gruel eaten in the cuisines of the former Ottoman Empire Lugaw or lugao – the Tagalog name for congee in Philippine cuisine.
M Malt-O-Meal a North American brand of wheat porridge that includes malted barley in addition to semolina. It is served hot and comes in chocolate and maple flavors as well as original. Mămăligă made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta. Maypo a brand of maple-flavored oatmeal. It was developed by the Maltex Corporation in Burlington, Vermont, in 1953. Mazamorra a traditional maize-based Latin American food. Several variations by country exist. Meghli a Levantine nutrient-rich porridge created from sugar, ground rice, and caraway, anise and cinnamon ground spices, slow-cooked to form a thick milk-free porridge. It is served cool and topped with raw soaked and peeled kernels native to the Levantine, like pine nuts, walnuts, almonds and pistachios, often with coconut shavings. Mieum a Korean gruel created by grinding rice or millet to an almost-powder state and boiling with water. Mingau A Brazilian meal made most commonly with cornstarch, sugar and milk. Also often topped with cinnamon. Močnik a traditional Slovenian porridge Manoomin porridge – a wild rice breakfast porridge from Minnesota