The term "porridge" is used inBritish English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk.[2] It is typically eaten for breakfast by itself or with other ingredients, typically salt, sugar, honey, fruit, milk, cream, or butter.[citation needed]
Other grains used for porridge include rice, wheat (cracked wheat porridge is also known asfrumenty),barley, corn,triticale andbuckwheat. Many types of porridge have their own names, such as congee (rice),polenta (maize) andpoi (fromtaro).[2]
Porridge can be eaten for any meal of the day. Porridge is eaten in many cultures around the world as a common snack or as breakfast, lunch or dinner.[3][4][5]
Unenriched porridge (as oatmeal), cooked by boiling or microwave, is 84% water, and contains 12%carbohydrates, including 2%dietary fiber and 2% each ofprotein andfat (table). In a 100 g (3.5 oz) reference amount, cooked porridge provides 71calories and contains 26% of theDaily Value (DV) formanganese, with no othermicronutrients in significant content (table).[citation needed]
A 2014 review found that daily intake of at least 3 grams of oatbeta-glucan lowers total andlow-density lipoproteincholesterol levels by 5–10% in people with normal or elevatedblood cholesterol levels.[8] Beta-glucan lowers cholesterol by inhibiting cholesterol production, although cholesterol reduction is greater in people with higher total cholesterol andLDL cholesterol in their blood.[8] In the United States, theFood and Drug Administration issued a final ruling in 2015 stating that food companies can makehealth claims on food labels for products containingsoluble fiber from whole oats (oat bran, oat flour and rolled oats), noting that 3.0 grams of soluble fiber daily from these foods may reduce the risk ofheart disease.[9] To qualify for the health claim, the food that contains the oats must provide at least 0.75 grams of soluble fiber per serving.[9]
Champurrado (a chocolate-based atole), a Mexican blend ofsugar,milk,chocolate and corndough or corn flour. The Philippine dishtsampurado is similar, with rice instead of maize.
Cir,păsat or (when firmer)mămăligă are allRomanian maize porridges.
Colada, a hot dish prepared withcorn starch, milk, sugar andcinnamon in Colombia and Ecuador.
Cornmealmush, a traditional dish in southern and mid-Atlantic US states.
Cornmeal porridge (parrige), a traditional dish served for breakfast throughout theCaribbean and amongRastafarians. A blend of finesemolina with milk or water and often with all spice and sugar.
Farina orpapilla, a traditional Dominican dish of porridge maize or grass peas.
Gachas, a Spanish porridge of maize or grass peas. Often garnished with roasted almonds andcroutons of bread fried in olive oil.[10]
Gofio, aCanary Islands porridge of toasted coarse-ground maize. Made from roasted sweetcorn and other grains (e.g., wheat, barley or oats), used in many ways in parts of the world from which Canary Islanders have emigrated.
Grits, groundhominy, is common in the southern United States, traditionally served with butter, salt and black pepper. Sometimes, it is also prepared with cheese.
Polenta, an Italian maize porridge which is cooked to a solidified state and sliced for serving.
Rubaboo is made from dried maize and peas with animal fat and was a staple food of theVoyageurs.
Shuco, a Salvadoran dish of black, blue or purple corn flour, groundpumpkin seeds,chili sauce and red cookedkidney beans, which was traditionally drunk out of a hollowed-out gourd at early morning, especially coming from a hunting or drinking trip.
Suppawn, also called, and better known as,hasty pudding, was common inAmerican colonial times and consisted of cornmeal boiled with milk into a thick porridge. Still eaten in modern times, it is no longer necessarily corn-based.
Žganci, a maize porridge prepared in the Kajkavian counties ofCroatia and inSlovenia.
Api Morado (Bolivia), warm breakfast drink made of purple corn.
Groats, a porridge made from unprocessed oats or wheat.
Gruel, very thin porridge, often drunk rather than eaten.
Yod Kerc'h, a traditional oat porridge from the north-west of France, primarilyBrittany, made with oats, butter and water or milk.[14]
Owsianka, an east European (Russia, Poland, Belarus, Ukraine) traditionalbreakfast made with hotmilk, oats and sometimes withsugar andbutter.
Porridge made fromrolled oats or ground oatmeal is common in the UK, Ireland, Australia, New Zealand, North America, Finland and Scandinavia. It is known as simply "porridge" or, more commonly in the United States and Canada, "oatmeal". In the US, oat and wheat porridge can both be called "hot cereal". Rolled oats are commonly used in England, oatmeal in Scotland andsteel-cut oats in Ireland.[15] In theRoyal Navy during theNapoleonic Wars, cooks madeburgoo for the men for breakfast, from coarse oatmeal and water.[16][17]
Porridge (Parrige) – Anglophone Caribbean (Guyana, Jamaica, Trinidad etc.) Also known as Pap. The most common type iscorn meal, and they are always made with milk. Varieties include oatmeal, grated green plantain, barley, cream of wheat, sago (tapioca). Oatmeal porridge is often flavoured with cinnamon, nutmeg, brown sugar or almond essence.
Stirabout – Irish porridge, traditionally made by stirring oats into boiling water
Oats for porridge may be whole (groats), cut into two or three pieces (called "pinhead", "steel-cut" or "coarse" oatmeal), ground into medium or fineoatmeal or steamed and rolled into flakes of varying sizes and thicknesses (called "rolled oats", the largest size being "jumbo"). The larger the pieces of oat used, the more textured the resulting porridge. It is said that, because of their size and shape, the body breaks steel-cut oats down more slowly than rolled oats, reducing spikes inblood sugar and making the eater feel full longer.[18] The USConsumer Reports website found that the more cooking required, the stronger the oat flavor and the less mushy the texture.[19]
Oats are a good source of dietary fibre; health benefits are claimed foroat bran in particular, which is part of the grain.[citation needed]
The oats are cooked in milk, water or a mixture of the two.Scottish traditionalists allow only oats, water and salt.[20] There are techniques suggested by cooks, such as presoaking, but a comparative test found little difference in the end result.[20] Various flavourings can be used and may vary widely by taste and locality.Demerara sugar,golden syrup,Greek yoghurt andhoney are common. Cold milk or single cream may be used.[20]
Champorado, a sweet chocolate rice porridge in Filipino cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter.
Congee, a common East Asian, Southeast Asian and South Asian dish of boiled-down rice:
In Bangladesh congee is prepared simply as a porridge, Whole rice (not parboiled, scented or unscented) with a bit of salt, it is known as "Jao" eaten as wholesome diet for the sick. Added date tree sugar and garam masala it is called "Kheer", Or, cooked with sugar, milk, nuts, raisins, cardamom, cassia, cinnamon, Indian bay leaf, etc. it is called "Paiesh". Both "Kheer" & "Paiesh" are eaten as dessert.
In Sri Lanka congee is prepared with many ingredients. As a porridge, Sinhala people mainly use coconut milk with rice flour, it is known as "Kiriya."
Indonesian and Malaysian congee, calledbubur, comes in many regional varieties, such as bubur sumsum, made from rice flour boiled with coconut milk then served with palm sugar sauce; and also buburmanado ortinutuan, a rice porridge mixed with various vegetables and eaten with fried salted fish and chili sauce. There is also congee made frommung beans, calledbubur kacang hijau or congee with chicken calledbubur ayam
Japanese congee, calledkayu, is mixed withsalt and green onions. Often accompanied with variety of foods such astsukemono (preserved vegetables),shiokara (preserved seafoods) and so on.
Korean congee, calledjuk, can have added seafood, pine nuts, mushrooms, etc.
Thai congee, called "khao tom" (ข้าวต้ม), or "Jok" (โจ๊ก), can have added coriander, preserved duck eggs, fish sauce, slicedchili peppers, pickled mustard greens or salt cabbage preserves, red pepper flakes, etc.
Vietnamese congee, calledcháo, can be made withbeef orchicken stock and containsfish sauce andginger. It is often served withscallions and fried sticks of bread.
Filipino congee, calledlugaw orarroz caldo, containssaffron,ginger and sometimes meat. Less common ingredients include boiled eggs, pepper, chilies,puto, lumpiang toge,tofu, fish sauce,calamansi sauce,toyo and spring onions. It is common as a street food.
Ambrosia Creamed Rice, a UK brand of tinned rice dessert, made of rice, sugar and milk/cream, since 1937.[22]
Payasam, a traditional Indian sweet dish, made of rice boiled in milk.
Frescarelli, an Italian dish made of overcooked rice and white flour, typical ofMarche.
Orez în lapte (Romania), a dessert made with rice boiled in milk with sugar, sometimes flavored with cinnamon, jam, cocoa powder, etc.
Tejberizs (Hungary), made with milk, sugar and usually vanilla. Served with cocoa and sugar
Risengrynsgrøt or simply risgrøt (Scandinavia), a warm dish made with white rice cooked in milk. Served with cinnamon, sugar, and a small knob of butter.
Riskrem or rice cream dessert (Scandinavia), traditional dessert during theChristmas season. Made with cold rice porridge mixed withwhipped cream and sweetened with sugar. InSweden, sometimes mixed withoranges. InDenmark, it is typically mixed withvanilla and choppedalmonds, and typically served with hot or chilledcherry sauce. In Norway, the dessert is served with chilledstrawberry orraspberry sauce.
Cream of Wheat, a brand of American wheat porridge, boiled in milk or water with sugar or salt; also calledfarina or "hot cereal" (a term also applied to oat porridge).
Dalia, a simple porridge made out of cracked wheat, is a common breakfast in northern India and Pakistan. It is cooked in milk or water and eaten with salt or sugar added.
Frumenty, a boiled wheat porridge eaten inRoman times, sometimes with fruit or meat added.
Gris cu lapte (Romania), dessert made with semolina boiled in milk with sugar added, sometimes flavored with jam, raisins, dried fruit, cinnamon powder, etc.
Tejbegríz (Hungary), semolina dessert cooked with milk, usually with sugar and topped with cocoa or cinnamon powder, etc.
Mannapuuro, a traditional Finnish dessert made with semolina.
Semolina porridge, eaten in Czech Republic, Croatia,Russia, and Slovakia, is made of milk, semolina and sugar. In France, semolina may be cooked without sugar but served instead with a large spoon of jam on top or in the centre of the bowl, that may be swirled through the dish prior to consuming it.
Sour cream porridge, a Norwegian porridge of wheat flour in cooked sour cream with a very smooth and slightly runny texture. It is served with sugar,cinnamon, cured meats or evenhard-boiled eggs depending on local custom.
Velvet porridge or butter porridge, a Norwegian dish: a generous amount of whiteroux is made from wheat flour and butter, adding milk until it can be served as a thick porridge.
Wheatena, a brand name for a whole-wheat porridge.
Garri, flour made fromcassava root, can be soaked in water or milk, and is popular as a snack inWest Africa.
Kasha, a widely consumed groats/porridge range of dishes, utilising a variety of grains, widespread inEastern Europe and Russia.
English speakers frequently reserve the term "kasha" forbuckwheat porridge, made of buckwheat in butter, as eaten by many people in Russia and Ukraine, withyoghurt more common in the Caucasus.
Genfo is a thick porridge made by lightly roasting, milling and cooking any combination of Ethiopian oats, wheat, barley, sorghum, millet, maize,chickpeas,yellow peas,soybeans, or bulla, the starch from the root of thefalse banana tree; it is traditionally eaten for breakfast with a dollop of clarified, spiced butter (kibe) or oil and chili-spice mixberbere, or with yoghurt. For those who can afford it, it is a popular holiday or Sunday breakfast dish and is often given to pregnant women and women after birthing to bring them back to health and strength.
Atmit, muk or adja is a thinner version of genfo porridge for drinking, mixed often with spiced, clarified butter, milk and honey, or on its own with a pinch of salt. It is popular in the rainy season and for nursing the sick back to health.
Besso, made of roasted and ground barley is a popular snack for travellers and, in olden times, foot soldiers. The powder is either mixed with a bit of water, salt and chili powder to make a thick bread-like snack or mixed with more water or milk and honey for drinking. TheGurage and other southern tribes in Ethiopia ferment the besso for a few days with water and a bit of sugar, add a pinch of salt and chili and drink it as a fortifying and energising meal-in-a-drink.
Multigrain Porridge
This consists of roasted rice, wheat, roasted gram,jowar, maize, millet,groundnut,cashewnut, corn, barley andragi and is prepared by roasting all the ingredients individually in a pan without using anyghee or oil, then grinding them together into a coarse powder.
This porridge is described as being rich in protein and good for children.
Potato porridge, eaten in Norway, is a thick, almost solid paste made from cooked potatoes mixed with milk and barley.
Helmipuuro ("pearl porridge") is a porridge made from grains ofpotato starch swelled in milk into ca. five-mm "pearls", traditionally found in Russia and Finland.
In Nigeria the words porridge andpottage are synonymous, and it is consumed as a main meal. NigerianAsaro, yam porridge/pottage, includes tomatoes and other culinary vegetables along with the yam. It may also have fish or other meat.[23]
Historically, porridge was astaple food in much of the world, including Europe, Africa and Asia, and it remains so in many countries. There is archaeological evidence of porridge in Denmark from 4200 B.C. or earlier, and it became commonplace in societies that practiced grain cultivation from theNeolithic period onward.[citation needed]
Oat porridge has traditionally been particularly associated withScotland, possibly because oats can be successfully cultivated on marginal upland soils.[24] Oats were introduced to Scotland in about 600 AD; traces of barley porridge have been found in pots excavated in theOuter Hebrides which have been dated to 2,500 years ago.[25]
Historically, porridge was astaple food in much of Northern Europe and Russia. It was often made frombarley, though other grains and yellow peas could be used, depending on local conditions. It was primarily a savoury dish, with meats, root crops, vegetables and herbs added for flavor. Porridge could be cooked in a large metalkettle over hot coals or heated in a cheaperearthenware container by adding hot stones until boiling hot. Untilleavened bread and baking ovens became commonplace in Europe, porridge was a typical means of preparing cereal crops for the table.[citation needed]
Porridge was also commonly provided forbreakfast for inmates in the British prison system, and so "doing porridge" became a slang term for a sentence in prison.[26][27]
^The Danish cultural historianTroels Frederik Lund (1840–1921) published a work later known as "Everyday Life in the North". In his comments (1883) about the development of foods, he highlights porridge as one of the oldest Nordic meals. No other meal is described as frequently as this "from the moment the written sources begun." See:Troels-Lund, Troels Frederik (1883). "Fødemidler".Danmark og Norges Historie i Slutningen af det 16de Aarhundrede [History of Denmark and Norway to the End of the Sixteenth Century] (in Danish). Copenhagen: C.A. Reitzel.ISBN978-1247189857.{{cite book}}:ISBN / Date incompatibility (help)
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