List of porridges

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





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








See also


  1. "Definition of porridge in English". Oxford Dictionaries. Retrieved 30 October 2013.
  2. Moon Taj Mahal, Delhi & Jaipur – Margot Bigg. Retrieved 2014-02-23.
  3. 大麦粥_新闻中心_新浪网 (in Chinese). 2008-08-06. Retrieved 2011-09-30.
  4. 中国丹阳 (in Chinese). 2009-09-09. Retrieved 2011-09-30.
  5. 丹阳大麦粥 (in Chinese). 2010-09-26. Retrieved 2011-09-30.
  6. 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.
  7. Allsopp, Richard (2003). Dictionary of Caribbean English Usage (2nd ed.). Kingston, Jamaica: Univ. of the West Indies Press. p. 167. ISBN 9766401454.
  8. "Hobakjuk (호박죽 ―粥)" (in Korean). Empas / EncyKorea. Retrieved 2008-08-17.
  9. 1 2 An Illustrated Guide to Korean Culture – 233 traditional key words. Seoul: Hakgojae Publishing Co. 2002. pp. 20–21. ISBN 8985846981.
  10. Steinmetz, Sol. Dictionary of Jewish Usage: A Guide to the Use of Jewish Terms. p. 42. ISBN 0-7425-4387-0.
  11. "Coming up: Food from the new EU". BBC News. January 1, 2007. Retrieved 30 October 2013.
  12. What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives  Herbert C. Covey, Dwight Eisnach. p. 81.
  13. Koo, Chun-sur (Winter 2003). "Ogokbap : Excellent Source of Nutrients for Late Winter" (PDF). Koreana. 17.
  14. Mrs. Roundell's Practical cookery book – Mrs. Charles Roundell – Google Books. Retrieved 2014-02-23.
  15. 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.
  16. "''Rommegrot'' (Sons of Norway)". Retrieved 2014-02-23.
  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. "Makan Pagi Tinutuan di Wakeke" (in Indonesian). 2 April 2010. Retrieved 26 April 2010.
  21. Sombowadile, Pitres (2010). "Tinutuan: dari mata turun ke perut" (in Indonesian). Tribun Manado. Retrieved 26 April 2010.
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