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Porridge [1] 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, 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 ...
- Kasha
A woman grinding kasha, an 18th-century drawing by J.-P....
- List of Porridges
List of porridges. A porridge made with millet. Porridge is...
- Porridge (Disambiguation)
Porridge is a dish made by boiling ground, crushed, or...
- Kasha
Congee (/ ˈ k ɒ n dʒ iː /, derived from Tamil கஞ்சி) [1] [2] [3] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
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.
Dec 21, 2021 · In this article you’ll learn about its importance, history, and also several recipes for delicious, 100 % authentic and traditional Norwegian porridges and desserts! Porridges was a vital part of life in Norway and our historically mainly lacto-ovo vegetarian diet.
Oct 27, 2016 · Take Asia's breakfast porridge, an unadorned dish of rice boiled in water or stock. The fragrance, appearance, and flavor of the rice varies according to the country. In China, it's known as...
Mar 13, 2023 · Congee is a type of rice porridge that originated in China over 2,000 years ago. It was initially consumed as a breakfast dish but eventually became a popular meal throughout the day. It’s made by boiling rice in a large pot with water until it becomes soft and creamy.
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Apr 23, 2019 · Sometimes sweet, mostly savory, congee can be made with day-old rice—just one more way to reduce waste and use up leftovers. For countries with long histories of famine, natural disasters, and war, this staple meal has always been a frugal way to stretch meager portions of rice and feed a crowd.
