Porridge has part(s) cereal
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.Preparation
The oats are cooked in milk, water or a mixture of the two. Scottish traditionalists allow only oats, water and salt. There are techniques suggested by cooks, such as presoaking, but a comparative test found little difference in the end result. Various flavourings can be used and may vary widely by taste and locality. Demerara sugar, golden syrup, Greek yoghurt and honey are common. Cold milk or single cream may be used.Rice
Rice porridge:
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."
Chinese congee, called zhou in Mandarin, and juk in Cantonese, can be served with a century egg, salted duck egg, pork, cilantro, fried wonton noodles or you tiao, deep-fried dough strips. Meiling porridge (Meiling zhou 美齡粥) made of rice, yam and soya-milk, named after Soong Mei-ling, is a classic dish of Nanjing.
Indonesian and Malaysian congee, called bubur, 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 bubur manado or tinutuan, a rice porridge mixed with various vegetables and eaten with fried salted fish and chili sauce. There is also congee made from mung beans, called bubur kacang hijau or congee with chicken called bubur ayam
Japanese congee, called kayu, is mixed with salt and green onions. Often accompanied with variety of foods such as tsukemono (preserved vegetables), shiokara (preserved seafoods) and so on.
Korean congee, called juk, 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, sliced chili peppers, pickled mustard greens or salt cabbage preserves, red pepper flakes, etc.
Vietnamese congee, called cháo, can be made with beef or chicken stock and contains fish sauce and ginger. It is often served with scallions and fried sticks of bread.
Filipino congee, called lugaw or arroz caldo, contains saffron, 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.
Cream of Rice, a brand of American rice porridge, boiled in milk or water with sugar or salt.
Ambrosia Creamed Rice, a brand of UK rice pudding, made of rice and milk/cream, since 1937.
Kheer (or Ksheer), a traditional Indian sweet dish, made of rice boiled in milk.
Frescarelli, an Italian dish made of overcooked rice and white flour, typical of Marche.
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
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