porridge
Sign in to savePorridge is a type of semi-solid food made by soaking, poaching or boiling, in milk or water, ground, crushed or chopped starchy plants, typically grain. Gruel is a thinner version of porridge, and congee is a savoury variation of porridge of Asian origin.
AI overview
Porridge is a semi-solid food made by cooking ground, crushed, or chopped grains in milk or water until soft. It has been an important staple food across many cultures, with variations like gruel (a thinner version) and congee (a savory Asian version) adapting the basic concept to different tastes and traditions.
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Key facts
- Food.name
- Porridge
- Food.image
- File:Oatmeal (1).jpg
- Food.image_size
- 250px
- Food.caption
- Oatmeal porridge
- Food.course
- Breakfast
- Food.served
- Hot
- Food.main_ingredient
- Starchy plants (e.g. grain), water or milk, flavourings
via Wikipedia infobox
Article
18 sectionsContents
- Type of grains
- Conventional uses
- Nutrition
- Health effect
- Varieties
- Maize
- Millet
- Oat
- Types of oats
- Preparation
- Rice
- Sorghum
- Wheat
- Other
- History
- Northern Europe
- See also
- References
Porridge is a type of semi-solid food made by soaking, poaching or boiling, in milk or water, ground, crushed or chopped starchy plants, typically grain. Gruel is a thinner version of porridge, and congee is a savoury variation of porridge of Asian origin.
Porridge is often cooked with added flavourings such as sugar, honey, fruits or syrup to sweeten the cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl or a pot, depending on its consistency. Oat porridge, known as oatmeal in North America, is one of the most common types; while rice porridge is more common in Asia.