List of Porridges

Porridge Dishes – List of

Below is a list of Porridge varieties from around the world

Porridge is a dish made by boiling ground, crushed, or chopped cereal in water, milk, or both, with optional flavourings, and is usually served hot in a bowl or dish. It may be sweetened with sugar, or served as a savoury dish. The term is often used for oat porridge (porridge oats), and porridges are also made with other grains or legumes.


Image Name Description
Atole A traditional masa-based hot corn based beverage of Mexican and Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving.
Avena Avena Prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar

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Barley gruel A type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali.
Bouillie Chadian Porridge Bouillie Bouillie, a Chadian porridge, uses peanut butter and lemon juice to make a refreshing breakfast cereal.

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Bubur ayam an Indonesian chicken congee. It is rice congee with shredded chicken meat served with some condiments, such as chopped spring onion, crispy fried shallot, celery, tongcay (preserved salted vegetables) and fried soybean.
Bubur kacang hijau an Indonesian mung bean congee. It is mung bean porridge with coconut milk and palm sugar.
Bubur ketan hitam or bubur pulut hitam an Indonesian and Malaysian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar. It is often describes as “black rice pudding”.
Cháo b?u a Vietnamese rice congee containing pig kidney
Chatang a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour.
Congee Congee A type of rice porridge or gruel popular in many Asian countries. Names for congee are as varied as the style of its preparation.

See Glossary : Congee

Cream of Wheat an American brand of farina: a porridge-type breakfast food made from wheat semolina.
Cuccìa a traditional, primarily Sicilian dish containing boiled wheatberries and sugar, which is eaten on December 13, the feast day of Saint Lucy, the patron saint of Siracusa (Syracuse).
Dakjuk a type of Juk (Korean porridge) made with chicken.
Danyang barley porridge a local product of the city of Danyang, Jiangsu Province, China.
Eghajira a sweet, thick drink, normally drank by the Tuaregs on special occasions.
Farina a cereal food, frequently described as mild-tasting, usually served warm, made from cereal grains (usually semolina).
Frumenty was a popular dish in Western European medieval cuisine. It was made primarily from boiled, cracked wheat hence its name, which derives from the Latin word frumentum, “grain”.
Ga’at a stiff porridge eaten in Eritrea and Ethiopia, often prepared with barley flour.
Gachas an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt.
Gomme a traditional Norwegian dish used for dinner or dessert, one variety is a white, porridge-like variant made of milk and oat grains or rice.
Grit (going back to Old English grytt or grytta or gryttes) is an almost extinct word for bran, chaff, mill-dust also for oats that have been husked but not ground, or that have been only coarsely ground—coarse oatmeal.
Grits a ground-corn food of Native American origin, that is common in the Southern United States and mainly eaten at breakfast. Modern grits are commonly made of alkali-treated corn known as hominy.
Groat the hulled kernels of various cereal grains such as oat, wheat, and rye. Groats are whole grains that include the cereal germ and fibre-rich bran portion of the grain as well as the endosperm (which is the usual product of milling).
Gruel a type of food consisting of some type of cereal—oat, wheat or rye flour, or rice—boiled in water or milk.
Gungude also known as congatay or plantain porridge, is a Caribbean porridge made from sun-dried plantains or green bananas. It is often fed to infants.
Hapanvelli a traditional Southeastern Finnish dish that resembles pea soup but has a more sour flavour.
Harees a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat and meat or chicken. Its consistency varies between a porridge and a dumpling.
Harissa - Armenian Porridge Harissa A thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb.

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Hasty pudding a pudding or porridge of grains cooked in milk or water. In the United States, it invariably refers to a version made of ground maize. Hasty pudding is notably mentioned in a verse of the early American song Yankee Doodle.
Helmipuuro traditional in Finland and in Russia, this porridge is made from monodisperse grains of potato starch that are swelled in boiling milk into translucent “pearls” of about 5 mm in diameter, thus the name helmipuuro (“pearl porridge”).
Hobakjuk a variety of juk, or Korean porridge, made with steamed pumpkin or squash and glutinous rice flour or rice soaked in water.
Janggukjuk a variety of juk, or Korean porridge, made with pounded non-glutinous rice (as opposed to glutinous rice), beef and brown oak mushrooms.
Jatjuk a variety of juk made by boiling finely ground pine nuts and rice flour or soaked rice. Janggukjuk is seasoned with soy sauce, and it literally means soy sauce porridge.
Jeonbokjuk juk made with abalone and white rice
Juk Juk a predominantly Korean porridge made of grains such as cooked rice, beans, sesame, and azuki beans. It is also a common food in other Eastern Asian countries under different names. Juk is often eaten warm in Korea, especially as a morning meal, but is now eaten at any time of the day.
Kasha a cereal eaten in Central and Eastern Europe (especially Russia) and the United States. It is a common filling for a knish. This English-language usage probably originated with Jewish immigrants, as did the form ????? “kashi” (technically plural, literally translated as “porridges”).
Konkonte a poverty food of Ghana made from dried and pounded manioc root. It is also eaten in the Caribbean. The name derives from the Kwa languages.
Koozh the Tamil name for a porridge made from millet. It is commonly sold by street vendors in the state of Tamil Nadu in India.
Krentjebrij a Groningen/north Drenthe traditional soup or porridge-like dessert with juice of berries that is eaten either warm or cold.
Kutia a sweet grain pudding, traditionally served in Russia, Ukraine, Belarus and some parts of Poland. Kutia is often the first dish in the traditional twelve-dish Christmas Eve supper (also known as Svyatah Vecherya).
Laba congee a ceremonial congee dish eaten on the eighth day of the twelfth month in the Chinese calendar. The earliest form of this dish was cooked by red beans and has since developed into many different kinds.
Mala Mogodu a South African food, it’s a derivative of tripe served as a stew with hot pap, usually in winter.
Malt-O-Meal a porridge-like prepared food that’s served hot
Mamaliga made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta.
Maypo a brand of maple-flavoured oatmeal. It was developed by the Maltex Corporation in Burlington, Vermont, in 1953.
Mazamorra a traditional maize-based Latin American food. Several variations by country exist.
Mieum a Korean gruel created by grinding rice or millet to an almost-powder state and boiling with water.
Mocnik a traditional Slovenian porridge
Mush (cornmeal) a thick cornmeal pudding or porridge usually boiled in water or milk. It is often allowed to set, or gel into a semi solid, then cut into flat squares or rectangles, and pan fried.
Oatmeal also known as white oats, is ground oat groats (i.e., grains, as in oat-meal, cf. cornmeal, peasemeal, etc.), or a porridge made from oats (also called oatmeal cereal or stirabout). Oatmeal can also be ground oats, steel-cut oats, crushed oats, or rolled oats.
Obusuma the Luhya word for Ugali, a Kenyan dish also known as sima, sembe, ngima or posho. It is made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common staple starch.
Ogokbap or five-grains rice, is a kind of Korean food made of a bowl of steamed rice mixed with grains, including barley, foxtail millet, millet and soy beans.
Øllebrød a traditional Danish dish – a type of porridge made of rugbrød scraps and beer, typically hvidtøl. A thrifty dish, it makes it possible to use the rest of the bread scraps so that nothing is wasted.
Pap (food) also known as mieliepap in South Africa, is a traditional porridge/polenta made from mielie-meal (ground maize) and a staple food of the Bantu inhabitants of South Africa (the Afrikaans word pap is taken from Dutch and simply means “porridge”).
Papeda (food) or bubur sagu, is a sago flour congee, the staple food of native people in Maluku and Papua. It is commonly found in eastern Indonesia, as the counterpart of central and western Indonesian cuisines that favour rice as their staple food.
Pastel de choclo a dish based on sweetcorn or choclo, the quechua word for “tender corn”, or the new corn of the season. It is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using corn meal
Pease Pudding Pease Pudding A term of British origin regarding a savoury pudding dish made of boiled legumes, which mainly consists of split yellow or Carlin peas, water, salt, and spices.

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Pinole a Spanish translation of an Aztec word for a coarse flour made from ground toasted maize kernels, often in a mixture with a variety of herbs and ground seeds, which can be eaten by itself or be used as the base for a beverage.
Polenta cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled. The term is of Italian origin, derived from the Latin for hulled and crushed grain (especially barley-meal).
Puliszka is a coarse cornmeal in Hungary, mostly in Transylvania. Traditionally, it is prepared with either sweetened milk or goat’s milk cottage cheese, bacon or mushrooms
Quaker Instant Oatmeal an instant oatmeal made by the Quaker Oats Company
Rice cereal the name commonly given to industrially manufactured baby food based on rice. Ingredient lists vary based upon manufacturer formulas.
Rødgrød a sweet fruit dish from Denmark and Germany; its preparation is basically that of a pudding. Contemporary versions of the dish often use potato starch to achieve a creamy to pudding-like starch gelatinization.
Rømmegrøt Norwegian porridge made with sour cream, whole milk, wheat flour, butter, and salt.
Rubaboo a basic stew or porridge consumed by the coureurs des bois and voyageurs (fur traders) and Métis people of North America, traditionally made of peas or corn (or both) with grease (bear or pork) and a thickening agent (bread or flour). Pemmican and maple sugar were also commonly added to the mixture.
Sadza a cooked cornmeal that is a staple food in Zimbabwe and other parts of Southern Africa and Eastern Africa. This food is cooked widely in other countries in these region.
Semolina pudding made from semolina, which is cooked with milk, or a mixture of milk and water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup.
Sowans a Scottish dish made using the starch remaining on the inner husks of oats after milling. The husks are allowed to soak in water and ferment for a few days. The liquor is strained off and allowed to stand for a day to allow the starchy matter therein to settle. The liquid part, or swats is poured off and can be drunk. The remaining sowans are boiled with water and salt until thickened, then served with butter or dipped into milk.
Stip (dish) a regional dish in the Dutch provinces of Groningen, Drenthe and Overijssel. It is served as buckwheat porridge with a hole containing fried bacon and a big spoonful of syrup.
Tarakjuk a variety of juk, or Korean porridge, made by boiling a mixture of milk and finely ground rice soaked in water.
Tinutuan a Minahasan rice porridge from North Sulawesi, Indonesia. It is mixed with various vegetables such as spinach, kangkung, corn, pumpkin and sweet potato or cassava.
Tsampa a Tibetan staple foodstuff, particularly prominent in the central part of the region. It is roasted flour, usually barley flour and sometimes also wheat flour.
Tsampurado a sweet chocolate rice porridge in Philippine cuisine, often eaten with milk and tuyo (dried salted fish) added.
Ugali maize flour (cornmeal) cooked with water to a porridge- or dough-like consistency. The dish is common in the local cuisines of the eastern African Great Lakes region and Southern Africa.
Upma a common South Indian and Sri Lankan Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking.
Vispipuuro a sweet, wheat semolina (manna) dessert porridge made with berries, usually lingonberries. It is eaten in both Sweden and Finland.
Wheatena an American high-fibre, toasted-wheat cereal that originated on Mulberry Street in New York City, New York, circa 1879, when a small bakery owner began roasting whole wheat, grinding it, and packaging it for sale under this brand name.

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