water Water (chemical formula ) is an Inorganic compound, inorganic, transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living ...

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

Atole ''Atole'' (, from Nahuatl '' ātōlli'' ), also known as ''atolli'' and ''atol de elote'', is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate ''atole'' is known as ''champurrado'' or ''atole''. It typically accom ...

masa ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into ...

Central American Central America ( es, América Central or ) is a subregion of the Americas. Its boundaries are defined as bordering the United States to the north, Colombia to the south, the Caribbean Sea to the east, and the Pacific Ocean to the west. Cen ...

masa ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into ...

piloncillo Panela () or rapadura (Portuguese pronunciation: ) is an unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other na ...

Philippine cuisine Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ...

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

Bogobe jwa logala Bogobe jwa logala is sorghum porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) ...

Brenntar BrenntarSwabian Jura and in the

Allgäu The Allgäu (Standard German: , also Allgovia) is a region in Swabia in southern Germany. It covers the south of Bavarian Swabia, southeastern Baden-Württemberg, and parts of Austria. The region stretches from the pre-alpine lands up to the A ...

. *

Bubur ayam Bubur ayam ( Indonesian for "chicken congee") is an Indonesian chicken congee. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, '' tongcay'' (preserved salted veget ...

Malaysian and

Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...

chicken congee. It is rice congee with shredded

chicken meat Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just "chicken") and chicken eggs have becom ...

served with condiments such as chopped

scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, c ...

, crispy fried

shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the ...

,

celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, ...

, '' tongcay'' (preserved salted vegetables) and fried

soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu a ...

s. *

Bubur kacang hijau Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge (''bubur'') made from mung beans (''kacang hijau''), coconut milk, and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added. Sli ...

Malaysian and

Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...

mung bean congee, in which the beans are boiled in coconut milk with palm sugar. *

Bubur ketan hitam Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut ...

or bubur pulut hitam an

Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...

and

Malaysian Malaysian may refer to: * Something from or related to Malaysia, a country in Southeast Asia * Malaysian Malay, a dialect of Malay language spoken mainly in Malaysia * Malaysian people, people who are identified with the country of Malaysia regard ...

sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar. It is often described as "black rice pudding". * Bygggrøt / -graut type of porridge traditional in Norway. It is made from

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

, milk or water, salt and butter. The ingredients are boiled together for a few minutes, the grits is then poured onto a plate, where sugar, cinnamon is 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. File:Atole.jpg,

Atole ''Atole'' (, from Nahuatl '' ātōlli'' ), also known as ''atolli'' and ''atol de elote'', is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate ''atole'' is known as ''champurrado'' or ''atole''. It typically accom ...

File:Bubur ayam chicken porridge.JPG,

Bubur ayam Bubur ayam ( Indonesian for "chicken congee") is an Indonesian chicken congee. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, '' tongcay'' (preserved salted veget ...

, with additional toppings File:Bubur Pulut Hitam.jpg, Bubur ketan (pulut) hitam File:Musmehl.jpg, ''Musmehl'', main ingredient of Brenntar

C

* Cháo bầu

Vietnamese Vietnamese may refer to: * Something of, from, or related to Vietnam, a country in Southeast Asia ** A citizen of Vietnam. See Demographics of Vietnam. * Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam ** Overse ...

rice congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...

containing pig

kidney The kidneys are two reddish-brown bean-shaped organs found in vertebrates. They are located on the left and right in the retroperitoneal space, and in adult humans are about in length. They receive blood from the paired renal arteries; blo ...

*

Chatang ''Chatang'' () or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutino ...

traditional

gruel Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a ...

common to both

Beijing cuisine Beijing cuisine, also known as Jing cuisine, Mandarin cuisine and Peking cuisine and formerly as Beiping cuisine, is the local cuisine of Beijing, the national capital of China. Background As Beijing has been the capital of China for centuries, ...

and

Tianjin cuisine Tianjin cuisine (Tientsin cuisine), also known as Jin cuisine, refers to the native cooking styles of Tianjin, the largest port city in North China, Northern China. Though heavily influenced by Beijing cuisine, Tianjin cuisine differs by being mo ...

, and often sold as a snack on the street. It can be made from combinations of sorghum flour,

broomcorn millet ''Panicum miliaceum'' is a grain crop with many common names, including proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet. Archaeobotanical evidence suggests millet was first domesticated abou ...

or

proso millet ''Panicum miliaceum'' is a grain crop with many common names, including proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet. Archaeobotanical evidence suggests millet was first domesticated abo ...

flour and glutinous millet flour. * Champorado or tsampurado a sweet

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

porridge in

Philippine cuisine Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ...

. * Congee type of rice porridge or

gruel Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a ...

popular in many Asian countries. Names for congee are as varied as the style of its preparation. *

Cream of Wheat Cream of Wheat is an American brand of farina, a type of breakfast porridge mix made from wheat middlings. It looks similar to grits, but is smoother in texture since it is made with ground wheat kernels instead of ground corn. It was first ...

an

American American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, pe ...

brand of farina: a porridge-type breakfast food made from wheat

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

. *

Cuccìa Cuccìa is a traditional, primarily Sicilian dish containing boiled wheatberries and sugar, which is eaten on December 13, the feast day of Saint Lucy, the patron saint of Syracuse. The dish is consumed in Sicily and in isolated pockets of Sout ...

traditional, primarily Sicilian dish containing boiled

wheatberries A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. Botanically, it is a type of fruit called a caryopsis. Wheat berries have a tan to reddish-brown color and are available as either ...

and sugar, which is eaten on December 13, the feast day of

Saint Lucy Lucia of Syracuse (283–304), also called Saint Lucia ( la, Sancta Lucia) better known as Saint Lucy, was a Roman people, Roman Christian martyr who died during the Diocletianic Persecution. She is venerated as a saint in the Catholic Church, ...

, the

patron saint A patron saint, patroness saint, patron hallow or heavenly protector is a saint who in Catholicism, Anglicanism, or Eastern Orthodoxy is regarded as the heavenly advocate of a nation, place, craft, activity, class, clan, family, or perso ...

of Siracusa (Syracuse).

D

* Dakjuk type of juk (Korean porridge) made with

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

. * Dalia type of Indian porridge made with Indian oats and served with nuts and dried fruit.

E

* Eghajira a sweet, thick drink, normally drunk by the

Tuaregs The Tuareg people (; also spelled Twareg or Touareg; endonym: ''Imuhaɣ/Imušaɣ/Imašeɣăn/Imajeɣăn'') are a large Berber ethnic group that principally inhabit the Sahara in a vast area stretching from far southwestern Libya to southern ...

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 Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

). *

Frumenty Frumenty (sometimes ''frumentee'', ''furmity'', ''fromity'', or ''fermenty'') was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word ''frumentum'', ...

was a popular dish in

Western Europe Western Europe is the western region of Europe. The region's countries and territories vary depending on context. The concept of "the West" appeared in Europe in juxtaposition to "the East" and originally applied to the ancient Mediterranean ...

an

medieval cuisine Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in t ...

. It was made primarily from boiled, cracked

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

hence its name, which derives from the

Latin Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...

word ''frumentum'', "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.

G

*

Ga'at Genfo (, ''gänəfo''), Ga’at (, ''ga'atə''), or Marca (Oromiffa: Marqaa) is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or puls ...

– a stiff porridge eaten in Eritrea and

Ethiopia Ethiopia, , om, Itiyoophiyaa, so, Itoobiya, ti, ኢትዮጵያ, Ítiyop'iya, aa, Itiyoppiya officially the Federal Democratic Republic of Ethiopia, is a landlocked country in the Horn of Africa. It shares borders with Eritrea to the ...

, often prepared with barley flour. *

Gachas Gachas is an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic, paprika and salt. Origin Gachas are based on a very ancient Iberian flour-based staple food preparation. Gachas may hav ...

– an ancestral basic dish from central and southern

Spain , image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , i ...

. 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 Canary Islands made by mixing

gofio Gofio is a sort of Canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. Gofio has been an ...

with the stock from a stew or soup, which is then served alongside the same. * Gofio con leche - similar to above but prepared with a hot milk (and sometimes cinnamon) and consumed as a breakfast. *

Gomme (food) Gomme () is a traditional Norwegian dish usually served as a spread or a dessert. Gomme is commonly a form of sweet cheese made of long-boiled milk and having a yellow or brown colour. It is can be used as a cheese spread on slices of bread, l ...

– a traditional Norwegian dish used for dinner or dessert, one variety is a white, porridge-like variant made of milk and

oat The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human con ...

grains or

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

. *

Grit (grain) Grit (going back to Old English ''grytt'' or ''grytta'' or ''gryttes''The ''OED'' gives the following earliest references: ''Epinal Gloss''. 823 Pullis, grytt. c1000 ÆLFRIC ''Gloss.'' in Wr.-Wülcker 141/20 ''Apludes'' uel ''cantabra,'' hwæte gr ...

(going back to

Old English Old English (, ), or Anglo-Saxon, is the earliest recorded form of the English language, spoken in England and southern and eastern Scotland in the early Middle Ages. It was brought to Great Britain by Anglo-Saxon settlers in the mid-5th c ...

''grytt'' or ''grytta'' or ''gryttes'') is an almost extinct word for

bran Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with germ, it is an integral part of whole grains, ...

, chaff, mill-dust also for oats that have been husked but not ground, or that have been only coarsely ground—coarse oatmeal. *

Grits Grits are a type of porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are of ...

– ground-maize food of Native American origin, that is common in the

Southern United States The Southern United States (sometimes Dixie, also referred to as the Southern States, the American South, the Southland, or simply the South) is a geographic and cultural region of the United States of America. It is between the Atlantic Ocean ...

and mainly eaten at breakfast. Modern grits are commonly made of alkali-treated corn known as '' hominy''. *

Groat (grain) Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oat, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm ...

the

hulled Husk (or hull) in botany is the outer shell or coating of a seed. In the United States, the term husk often refers to the leafy outer covering of an ear of maize (corn) as it grows on the plant. Literally, a husk or hull includes the protective ...

kernels of various cereal grains such as oat,

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

, and rye. Groats are

whole grain A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associated ...

s that include the

cereal germ Cereal germ or Wheat germ: The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Ce ...

and fiber-rich

bran Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with germ, it is an integral part of whole grains, ...

portion of the grain as well as the endosperm (which is the usual product of milling). *

Gruel Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a ...

– very thin porridge, often drunk. * Gungude – also known as ''congatay'' or ''plantain porridge'', is a Caribbean porridge made from sun-dried

plantain Plantain may refer to: Plants and fruits * Cooking banana, banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking ** True plantains, a group of cultivars of the genus ''Musa'' * ''Plantaginaceae'', a family of flowerin ...

s or green bananas. It is often fed to infants. *

Guriev porridge Guryev porridge (Guriev kasha) is a Russian sweet porridge (''kasha'') prepared from semolina and milk with the addition of candied nuts (hazelnut, walnuts, almonds), honey and dried fruits (or fruit preserves). Traditional preparation of the de ...

– a Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. File:Ga'at food.jpg,

Ga'at Genfo (, ''gänəfo''), Ga’at (, ''ga'atə''), or Marca (Oromiffa: Marqaa) is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or puls ...

File:Gomme.jpg, Gomme File:Kasza jeczmienna 02.jpg, Groats are often soaked before cooking to soften them, and are used in soups and porridges File:Gurievskaya porridge photo 05-2017.jpg,

Guriev porridge Guryev porridge (Guriev kasha) is a Russian sweet porridge (''kasha'') prepared from semolina and milk with the addition of candied nuts (hazelnut, walnuts, almonds), honey and dried fruits (or fruit preserves). Traditional preparation of the de ...

H

*

Hapanvelli Hapanvelli (Finnish language, Finnish lit. 'sour gruel') is a traditional South-East Finland, South-Eastern Finnish dish that resembles pea soup but has a more sour flavour. It takes roughly an hour to prepare hapanvelli, which is made from a rye s ...

a traditional Southeastern

Finnish Finnish may refer to: * Something or someone from, or related to Finland * Culture of Finland * Finnish people or Finns, the primary ethnic group in Finland * Finnish language, the national language of the Finnish people * Finnish cuisine See also ...

dish that resembles

pea soup Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of pe ...

but has a more sour flavor. *

Harees ''Harees'', ''jareesh'' ( ar, هريس), boko boko, or harisa () is a dish of boiled, cracked, or coarsely-ground wheat, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is a popular dish known throu ...

a Middle Eastern dish of boiled, cracked, or coarsely-ground

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

and meat or

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

. Its consistency varies between a porridge and a dumpling. *

Hasty pudding Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it often refers specifically to a version made primarily with ground ("Indian") corn, and it is mentioned in the lyrics of "Yankee Doodle", a tradit ...

a pudding or porridge of

grains A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes ...

cooked in milk or water. In the

United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territori ...

, 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 "Yankee Doodle" is a traditional song and nursery rhyme, the early versions of which predate the Seven Years' War and American Revolution. It is often sung patriotically in the United States today. It is the state anthem of Connecticut. Its ...

''. *

Helmipuuro Helmipuuro (Finnish) is a type of porridge traditional in Finland. The 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 ''helmipu ...

traditional in

Finland Finland ( fi, Suomi ; sv, Finland ), officially the Republic of Finland (; ), is a Nordic country in Northern Europe. It shares land borders with Sweden to the northwest, Norway to the north, and Russia to the east, with the Gulf of B ...

and in

Russia Russia (, , ), or the Russian Federation, is a transcontinental country spanning Eastern Europe and Northern Asia. It is the largest country in the world, with its internationally recognised territory covering , and encompassing one-eig ...

, this porridge is made from monodisperse grains of

potato starch Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. T ...

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 Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

porridge, made with steamed pumpkin or

squash Squash may refer to: Sports * Squash (sport), the high-speed racquet sport also known as squash racquets * Squash (professional wrestling), an extremely one-sided match in professional wrestling * Squash tennis, a game similar to squash but pla ...

and glutinous rice flour or rice soaked in water. File:Helmipuuro.jpg,

Helmipuuro Helmipuuro (Finnish) is a type of porridge traditional in Finland. The 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 ''helmipu ...

File:Korean pumpkin porridge-Hobakjuk-01.jpg, Hobakjuk served in a

bangjja ''Bangjja'' (), also called ''yugi'' (), is a Korean type of hand-forged bronzeware. A complete set of ''bangjja'' includes dishes, bowls, spoons, and chopsticks. The main difference between Korean bronzeware or ''bangjja'' from other bronzeware ...

bowl

J

* Janggukjuk a variety of juk, or

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

porridge, made with pounded non-glutinous rice (as opposed to glutinous rice), beef and brown oak mushrooms. *

Jatjuk Jatjuk () or pine nut porridge is a variety of '' juk'' (porridge) made by boiling finely ground pine nuts and rice flour in water. * It is a mild, nutritious, and easily digestibile dish often served to recovering patients and the elderly. Pre ...

a variety of juk made by boiling finely ground

pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trad ...

s and

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

or soaked rice. ''Janggukjuk'' is seasoned with soy sauce, and it literally means ''soy sauce porridge''. *

Jeonbokjuk Jeonbok-juk * () or abalone rice porridge is a variety of '' juk'' (죽; 粥), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the ...

juk made with abalone and

white rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling ( hulling), t ...

*

Juk (food) Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most ...

a predominantly Korean porridge made of grains such as cooked rice, beans, sesame, and azuki beans. It is also a common food 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 Kānga pirau (which translates literally from Māori as ''rotten corn''), is a fermented maize ( corn) porridge dish made and consumed by the Māori people of New Zealand. Production The corn is traditionally prepared by soaking whole corn cob ...

– a fermented corn porridge dish that is made and consumed by the Maori of New Zealand *

Kasha In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central and Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either i ...

a buckwheat cereal eaten in Central and Eastern Europe (especially Russia) and the

United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territori ...

. It is a common filling for a

knish A knish is a traditional Ashkenazi Jewish snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried. Knishes are often purchased from street vendors in urban areas with a large Jewish population, some ...

. This English-language usage probably originated with

Jewish Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The ...

immigrants, as did the form ''קאַשי'' "kashi" (technically plural, literally translated as "porridges"). *

Khichdi ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils ('' dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

a preparation made in 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. * Konkonte a Famine food, poverty food of Ghana made from dried and pounded manioc root. It is also eaten in the Caribbean. The name derives from the Kwa languages. * Koozh the Tamil language, 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 (province), 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 Russia (, , ), or the Russian Federation, is a transcontinental country spanning Eastern Europe and Northern Asia. It is the largest country in the world, with its internationally recognised territory covering , and encompassing one-eig ...

, 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). File:Kokonte.jpg, Konkonte File:MilletPorridgeWithPickle.JPG, Koozh

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) Lakh - arraw millet porridge 3

* Lâpa – a kind of

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

porridge or

gruel Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a ...

eaten in the Ottoman cuisine, cuisines of the former Ottoman Empire *Lugaw, Lugaw or lugao – the Tagalog language, Tagalog name for congee in

Philippine cuisine Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ...

.

M

* Malt-O-Meal a porridge-like prepared food that's served hot * Mămăligă made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italy, 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 cuisine, Latin American food. Several variations by country exist. * Mieum (food), Mieum a

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

gruel Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a ...

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 cuisine, Slovenian porridge * Mush (cornmeal), Mush – a thick cornmeal pudding or porridge usually boiled in water or milk. It is often allowed to set, or gel into a semi solid, then cut into flat squares or rectangles, and pan Frying, fried. File:Mamaliga.jpg, Mămăligă File:Mazamorra de calabaza2.JPG, Mazamorra de calabaza, a Peruvian cuisine, Peruvian dessert that's popular in the Huánuco region. It is made with pumpkin File:Cornmeal mush.jpg, Cornmeal Mush (cornmeal), mush

O

* Oatmeal also known as ''white oats'', is ground

oat The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human con ...

Groat (grain), groats (i.e., grains, as in oat-wikt:meal#Etymology 2, meal, cf. cornmeal, peasemeal, etc.), or a porridge made from oats (also called oatmeal cereal or stirabout). Oatmeal can also be ground oats, steel-cut oats, crushed oats, or rolled oats. * Obusuma – the Luhya language, Luhya word for Ugali, a Kenyan dish also known as sima, sembe, ngima or posho. It is made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya people#Food & Agriculture, Luhya cuisine it is the most common staple food, staple starch. * Ogokbap or ''five-grains rice'', is a kind of Korean food made of a bowl of steamed rice mixed with grains, including

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

, foxtail millet, millet and soy beans. * Okayu the name for the type of congee eaten in Japan, which is less broken down than congee produced in other cultures. The water ratio is typically lower and the cooking time is longer. It is commonly seasoned with salt, egg, Allium fistulosum, negi, salmon, ikura, ginger, and umeboshi. Miso or chicken stock may be used to flavor the broth. It is commonly served to infants, the elderly, and the ill. * Øllebrød a traditional Denmark, Danish dish a type of porridge made of rugbrød scraps and beer, typically hvidtøl. A thrifty dish, it makes it possible to use the rest of the bread scraps so that nothing is wasted.

P

* Pap (food), Pap also known as ''mieliepap'' in South African cuisine, South Africa, is a traditional porridge/polenta made from mielie-meal (ground maize) and a staple food of the Bantu peoples, Bantu inhabitants of South Africa (the Afrikaans word ''pap'' is taken from Dutch language, Dutch and simply means "porridge"). * Papeda (food), Papeda or ''bubur sagu'', is a sago flour congee, the staple food of native people in Maluku Islands, Maluku and West Papua (region), Papua. It is commonly found in eastern Indonesia, as the counterpart of central and western Indonesian cuisines that favor rice as their staple food. * Pastel de choclo a dish based on sweetcorn or choclo, the Quechuan languages, quechua word for “tender corn”, or the new corn of the season. It is a typical dish in Chile, but is also eaten in Argentina, Bolivia and Peru with some variations in the recipe, sometimes using corn meal * Pease pudding a term of United Kingdom, British origin regarding a savory pudding dish made of Boiling, boiled legumes, which mainly consists of Split pea, split yellow or Black peas, Carlin peas, water, salt, and spices. It is often cooked with bacon. * Pinole a Spanish translation of an Aztec word for a coarse flour made from ground toasted maize kernels, often in a mixture with a variety of herbs and ground seeds, which can be eaten by itself or be used as the base for a beverage. * Pirón or Pirão gummy porridge made of Farina (food), farinha (cassava starch) and broth (usually from puchero or moqueca) consumed in Argentina, Uruguay and Brazil. * Poleá sweet Andalusian cuisine, Andalusian porridge made with flour, milk, and sugar and flavored with anise. Sometimes fruit, honey, cinnamon, or other ingredients are added, and it is often served cold and with croutons of fried bread. * Polenta cornmeal boiled into a porridge,''Oxford English Dictionary'' 2nd ed.: a. maize flour, especially as used in Italian cookery. b. A paste or dough made from such meal, a dish made with this. and eaten directly or baked, fried or grilled. The term is of Italy, Italian origin, derived from the Latin for

hulled Husk (or hull) in botany is the outer shell or coating of a seed. In the United States, the term husk often refers to the leafy outer covering of an ear of maize (corn) as it grows on the plant. Literally, a husk or hull includes the protective ...

and crushed grain (especially

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

-meal). * Puliszka is a coarse cornmeal porridge in Hungary, mostly in Transylvania. Traditionally, it is prepared with either sweetened milk or goat's milk cottage cheese, bacon or mushrooms. File:Pastel de choclo.jpg, Pastel de choclo File:Thamarakt, purée de pois cassés à servir avec un bon filet d'huile d'olive..jpg, Pease pudding File:Coniglio e polenta 01.JPG, Polenta (right), with Rabbit#As food and clothing, rabbit

R

* Red River Cereal A porridge from Canada, consisting of cracked wheat, rye and flax seed, boiled in water, usually served with milk and brown sugar. * Rice cereal the name commonly given to industrially manufactured baby food based on

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

. Ingredient lists vary based upon manufacturer formulas. * Riebel a porridge dish from Austria made with cornmeal, butter, milk, and salt. * Rødgrød a sweet fruit dish from Denmark and Germany (called also Rote Grütze); its preparation is basically that of a pudding. Contemporary versions of the dish often use

potato starch Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. T ...

to achieve a creamy to pudding-like starch gelatinization. * Rømmegrøt Norwegian cuisine, Norwegian porridge made with sour cream, whole milk, wheat flour, butter, sugar, and salt. * Rubaboo a basic stew or porridge consumed by the Coureurs des bois, ''coureurs des bois'' and ''voyageurs'' (fur traders) and Métis people of North America, traditionally made of peas or maize, corn (or both) with grease (Bear#Bear hunt, bear or pork) and a Thickening agent#Food, thickening agent (bread or flour). PemmicanA People on the Move: The Métis of the Western Plains Irene Ternier Gordon
p. 20. and maple sugar were also commonly added to the mixture. * Rouy - a smooth, boiled millet flour infants' porridge made only with water and sifted millet flour (soungouf) especially for infants, the first solid food offered to infants. Senegal. File:Römmegröt.jpg, Rømmegrøt, topped with butter File:Rote Grütze mit Vanillesoße.JPG, Rødgrød

S

* Sadza a cooked cornmeal that is a staple food in Zimbabwe and other parts of Southern Africa and East Africa, Eastern Africa. This food is cooked widely in other countries in these region. * Semolina pudding made from

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

, which is cooked with milk, or a mixture of milk and water. It is often served with sugar, Cocoa solids, cocoa powder, cinnamon, raisins, fruit, or syrup. * Sofkey a traditional southeastern Native American porridge made from corn, pounded, culled and sifted, boiled in water with lye. Served hot or cold traditionally without seasoning. It can be drunk or eaten with a spoon depending on the consistency, which can vary from a thin gruel to a watery porridge. * Sowans a Scottish cuisine, Scottish dish made using the starch remaining on the inner husks of oats after milling. The husks are allowed to soak in water and ferment for a few days. The liquor is strained off and allowed to stand for a day to allow the starchy matter therein to settle. The liquid part, or ''swats'' is poured off and can be drunk. The remaining ''sowans'' are boiled with water and salt until thickened, then served with butter or dipped into milk. * Stip (dish) a regional dish in the Netherlands, Dutch provinces of Groningen (province), Groningen, Drenthe and Overijssel. It is served as buckwheat porridge with a hole containing fried bacon and a big spoonful of syrup.

T

* Talbina - an Arabian variety made with barley flour and water or milk. To sweeten it, honey or dates are added. An old prophetic recipe that Muhammad used to advise his companions to eat. * Tapioca pudding – a dessert made of tapioca or tapioca balls, fruit juice, milk or water and sugar. *:it:Polenta taragna, Taragna - a variety of polenta (Italian cornmeal) made with buckwheat. Traditional dish of the Italian Alps *Tarakjuk a variety of '' juk'', or

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

porridge, made by boiling a mixture of

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

and finely ground rice soaked in water. * Tinutuan a Minahasan rice congee, rice porridge from North Sulawesi, Indonesia. It is mixed with various vegetables such as spinach, Ipomoea aquatica, kangkung, Maize, corn, pumpkin and sweet potato or cassava. * Tsampa a Tibetan staple foodstuff, particularly prominent in the central part of the region. It is roasted flour, usually

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

flour and sometimes also

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

flour. * Tsampurado a sweet chocolate rice porridge in Philippine cuisine, often eaten with milk and tuyo (dried salted fish) added. File:Tinutuan bubur Manado.JPG, Tinutuan, with salted fish File:Tsang.jpg, Tsampa

U

* Ugali maize flour (cornmeal) cooked with water to a porridge- or dough-like consistency. The dish is common in the local cuisines of the eastern African Great Lakes region and Southern Africa. * Upma a common South Indian and Sri Lankan Tamil people, Sri Lankan Tamil breakfast dish, cooked as a thick porridge from Dry roasting, dry roasted

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

. Various seasonings and vegetables are often added during the cooking. File:Ugali and cabbage.jpg, Ugali (pictured top) and cabbage File:Upma.jpg, Upma (pictured bottom) *Uji (porridge) maize or sorghum or millet or a mix of them all flour cooked with water to a porridge- or blended soup-like consistency. The dish is common in the local cuisines of the eastern African Great Lakes region and Southern Africa. The word "uji" is Kiswahili commonly used in Kenya.

V

* Vispipuuro a sweet,

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

(''manna'') dessert porridge made with berries, usually Vaccinium vitis-idaea, lingonberries. It is eaten in Sweden, Finland and Estonia.

W

* Wheatena an

American American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, pe ...

high-Dietary fiber, fiber, toasted-

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

cereal that originated on Mulberry Street (Manhattan), Mulberry Street in New York City, New York (state), New York, circa 1879, when a small bakery owner began roasting whole wheat, grinding it, and packaging it for sale under this brand name.

References

{{cuisine Porridges, * Lists of foods by type, Porridges World cuisine, Porridges