A porridge made with millet

Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk,[1] 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.





Chinese rice congee

Type of hot sweet breakfast cereal made from finely ground cornmeal popular in Jamaica…. Milk/Coconut Milk , vanilla, cinnamon and nutmeg are usually added for flavor“




Millet flour porridges: rouy (smooth infant porridge) versus fondé (rolled pellets and milk). Senegal.


Prepared grits (in bowl)






Laba congee with nuts and dried fruits



A close-up of cooked oatmeal


Papeda, served in Waroeng Ikan Bakar, a restaurant specializing in Eastern Indonesian food in Jakarta, Indonesia



Semolina pudding






See also


  1. ^ "Definition of porridge in English". Oxford Dictionaries. Archived from the original on November 2, 2013. Retrieved 30 October 2013.
  2. ^ Bigg, Margot (8 January 2013). Moon Taj Mahal, Delhi & Jaipur – Margot Bigg. Avalon Travel. ISBN 9781612383545. Retrieved 2014-02-23.
  3. ^ 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.
  4. ^ Allsopp, Richard (2003). Dictionary of Caribbean English Usage (2nd ed.). Kingston, Jamaica: Univ. of the West Indies Press. p. 167. ISBN 9766401454.
  5. ^ Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 597. ISBN 978-0-19-931362-4. Retrieved July 22, 2017.
  6. ^ "Hobakjuk (호박죽 ―粥)" (in Korean). Empas / EncyKorea. Retrieved 2008-08-17.
  7. ^ a b An Illustrated Guide to Korean Culture – 233 traditional key words. Seoul: Hakgojae Publishing Co. 2002. pp. 20–21. ISBN 8985846981.
  8. ^ Steinmetz, Sol. Dictionary of Jewish Usage: A Guide to the Use of Jewish Terms. p. 42. ISBN 0-7425-4387-0.
  9. ^ "Coming up: Food from the new EU". BBC News. January 1, 2007. Retrieved 30 October 2013.
  10. ^ What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives – Herbert C. Covey, Dwight Eisnach. p. 81.
  11. ^ Koo, Chun-sur (Winter 2003). "Ogokbap : Excellent Source of Nutrients for Late Winter" (PDF). Koreana. 17. Archived from the original (PDF) on 2011-07-22. Retrieved 2013-10-31.
  12. ^ Charles Roundell, Mrs (1898). Mrs. Roundell's Practical cookery book – Mrs. Charles Roundell – Google Books. Retrieved 2014-02-23.
  13. ^ 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.
  14. ^ Walker, H. (1996). Cooks & Other People: Proceedings of the Oxford Symposium on Food and Cookery, 1995. Prospect Books. p. 274. ISBN 978-0-907325-72-7. Retrieved 2017-07-23.
  15. ^ "Riebel". Retrieved 19 March 2021.
  16. ^ "Rommegrot – Microwave". Sons of Norway. Sofn.com. 14 November 2018. Retrieved 11 December 2019.
  17. ^ Manitoba: Past and Present : Hands-on Social Studies, Grade 4 – Jennifer E. Lawson, Linda McDowell, Barbara Thomson. p. 186.
  18. ^ A People on the Move: The Métis of the Western Plains – Irene Ternier Gordon. p. 20.
  19. ^ "Spiced semolina pudding with ginger biscuits". Retrieved December 30, 2012.
  20. ^ Sylestine, Hardy, and Montler (1993). Dictionary of the Alabama Language. Austin: University of Texas Press. p. 128. ISBN 978-0292730779.((cite book)): CS1 maint: multiple names: authors list (link)
  21. ^ "Makan Pagi Tinutuan di Wakeke" (in Indonesian). www.kompas.com. 2 April 2010. Archived from the original on 2010-04-07. Retrieved 26 April 2010.
  22. ^ Sombowadile, Pitres (2010). "Tinutuan: dari mata turun ke perut" (in Indonesian). Tribun Manado. Archived from the original on 13 March 2010. Retrieved 26 April 2010.