Porridges

Porridge is a dish made by boiling cereal grains in a liquid until they thicken into a soft, creamy consistency. Oats are the most common base in Western countries, but porridges can be prepared from rice, maize, millet, barley, wheat, buckwheat, or other grains. The texture ranges from thin to pudding-like, depending on the grain, ratio of liquid, and cooking time.

Base liquids may be water, milk, or plant-based alternatives. Porridge is often served sweet with sugar, honey, fruit, and nuts, or savory with salt, cheese, or vegetables. It can be cooked on the stovetop, in a microwave, or in slow cookers and rice cookers, and served hot or cooled as leftovers.

Regional forms include oatmeal or porridge in the British and American contexts; Scottish porridge made from oats is a traditional version. In East Asia, rice porridge known as congee or juk is common, sometimes served with savory toppings. Cornmeal-based grits is a similar dish in parts of the United States. Similar preparations exist worldwide using locally available grains.

Porridge is a nutrient-dense, energy-sustaining dish, providing carbohydrates, fiber, and varying amounts of protein, vitamins, and minerals depending on the grain and additions. It can be adapted for dietary needs, including gluten-free options when prepared with certified gluten-free grains, and lactose-free versions with non-dairy milks.

Historically, porridges have been a staple in many cultures due to the ease of milling grains and storing dried cereals. Today porridge remains a popular breakfast choice and a versatile base for both traditional recipes and modern variations.