(also known in American English as '''hot cereal''' or '''mush'''), is a simple dish made by boiling Oat s (normally crushed oats, occasionally Oatmeal ) or another meal in Water , Milk or both. Oat and Semolina porridge are by far the most popular varieties. Some other meals used for porridge include Rice , Wheat , Peasemeal , Barley , and Cornmeal .
In many cultures, it is eaten as a Breakfast , often with the addition of Sugar or Cream . As the traditional breakfast of Scotland (where it is also spelled , after a popular brand name of oats) it is made with salt. Some manufacturers of Breakfast Cereal sell "ready-made" versions; aficionados question whether these can truly be called porridge. '''Gruel''' is a thin porridge made with water.
Porridge is one of the easiest ways to digest grains or legumes, and is used traditionally in many cultures to nurse the sick back to health. This is especially true of Rice Congee in traditional Chinese Medicine . Mixed with herbs such as Cilantro , which has Chelation properties, people who have heavy-metal poisoning from working in factories or mines are prescribed to eat this dish on a regular basis to maintain health.
It is standard in some cultures to eat a bowl of porridge the day after a night of communal heavy drinking such as New Year .
- Oatmeal Porridge - can be made with Steel-cut Oats (traditional in Ireland and Scotland ) or with Rolled Oats (traditional in England and the United States ); known simply as in the British Isles and as '''oatmeal''' or '''oatmeal mush''' in the United States; also a traditional Scandinavian and Icelandic breakfast.
- Maize porridge
- --- Grits , ground Hominy Grits or ground Posole - traditional in the southern United States
- --- Atole - Mexico —water, milk
- --- Polenta - Italy
- --- Mămăligă - Romania
- --- Atole De Chocolate or Champurrado - Spain —sugar, milk, chocolate
- --- Cornmeal Mush - traditional dish in southern and mid-Atlantic US states
- --- Ugali - Tanzania , Pap - South Africa , Sadza - Zimbabwe is staple food over a wide part of the African continent.
- Pease Porridge (also Peasemeal porridge) - made from dried Peas , traditionally English and Scottish
- Barley porridge
- Wheat porridge
- --- Cream Of Wheat or Farina
- --- Semolina
- --- Polentina (could also be made from corn) - Italy —raisins, milk, sugar
- --- Wheatena - a brand name for a whole-wheat porridge
- --- Uppama or Uppma - a fried semolina ( or ''' Shuji ''') porridge traditional in southern India ; flavored with Clarified Butter (''' Ghee '''), fried onions, toasted Mustard Seed s, Curry Leaves ; often mixed with vegetables and other foods, such as potatoes, fried dried red chilis, fried cauliflower, and toasted peanuts or cashew nuts.
- Rice porridge
- --- Congee (also ''jook'' (Cantonese) or Xifan (Mandarin)) - with chicken or duck's eggs and pork, cilantro, fried Wonton noodles, with fried bread (yao ja gwai (Cant.) or you tiao (Mand.)
- --- Bubur - Malay
- --- Okayu - Japan —salt and green onions
- --- Juk (죽) - Korea —with seafood, pine nuts, mushrooms, etc.
- --- Kao Dom - Thailand —cilantro, preserved duck eggs, fish sauce, sliced chili peppers, pickled mustard greens or salt cabbage preserves, red pepper flakes
- --- Cháo – Vietnam – ground beef ( Cháo Bò ) or chicken ( Cháo Gà ); contains water and Fish Sauce ; often served with Scallion s and fried sticks of bread
- --- Arroz Caldo or Lugaw - Philippines —saffron, fish sauce, ginger
- --- Champurado - Philippines—evaporated milk, chocolate powder, sugar, milk
- --- Risgrøt - Norway —made with rice with added Vanilla , cooked with milk and served with cinnamon, sugar and butter.
- --- Riisipuuro , Risgrynsgröt - Finland / Sweden —a Christmas food, eaten with cinnamon and sugar
- Buckwheat porridge
- ---ground Buckwheat grouts and Butter in Russia n ethnic areas and in the Caucasus region mixed with Yoghurt
- Quinoa porridge
- ---ground Quinoa flakes mixed with Cocoa or Cinnamon from ancient Mayan culture. Quinoa is now revitalized as a " Supergrain " in some Vegan cultures
- Millet porridge
- ---oshifima or otjifima, a stiff Pearl Millet porridge is the staple food of northern Namibia .
- ---often seasoned with Cumin and Honey in the Middle East
- --- Munchiro Sayo is a part of Ainu Cuisine (a native people of northern Japan)
- --- Tolegi is a Sorghum porridge eaten as a midday meal during the summer in New Guinea
- Rye porridge
- ---ruishiutaleita - Finland - traditional Finnish breakfast
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