BreI

Brei is a soft, cooked porridge or mash made by simmering grains, starches, or legumes in water, milk, or broth until they thicken. The word comes from German and designates a broad category of mashed or mushy foods. In English contexts, brei is usually used to refer to German-style porridges and their relatives.

In German-speaking countries, several common types are named after the main ingredient. Haferbrei is oat porridge, Reisbrei or Milchreis is rice porridge often prepared with milk and sugar, Grießbrei is semolina pudding, and Hirsebrei is millet porridge. Maisbrei refers to corn porridge in some regions. Variations range from creamy and sweet, with sugar, fruit, or cinnamon, to savory versions seasoned with onions, cheese, or herbs.

Preparation typically involves simmering the chosen grain with liquid, then stirring until the mixture reaches the desired thickness. The liquid and cooking time determine texture, from thin and runny to thick and spoonable. For infants, brei is commonly prepared very smooth and gradually thickened as part of Beikost, while commercially produced brei products are available for baby meals and convenience cooking.

Brei serves as a versatile staple in many kitchens. It is frequently eaten for breakfast, but it can also function as a comforting dessert or a simple meal, adaptable to sweet or savory toppings. Its simplicity, digestibility, and cultural variations contribute to its enduring presence in Central European cuisine.