Porridge

Porridge is a type of semi-solidfood made by soaking, poaching or boiling, in milk or water, ground, crushed or chopped starchyplants, typically grain. It is a traditional staple food of many countries.

Other spellings of porridge include porage (obsolete, United Kingdom), parritch (Scottish/Northern English), and parrige (Scottish and Caribbean).

Porridge is often cooked or served with added flavourings such as salt, sugar, honey, fruit, jam or syrup, or it can be mixed with spices, fish, meat or vegetables to make a savourydish. It is usually served hot in a bowl or a pot, depending on its consistency.

Many variants of porridge have their own names. Oat porridge is known as oatmeal in North America, and is one of the most common types. Others include polenta, made from maize; poi, from taro; gruel, a thinner version of oat porridge; congee, an Asian savoury rice porridge; and brose and crowdie, Scottish uncooked porridges made from oats in water.