Varieties

• oat porridge - can be made with steel-cut oats (traditional in Ireland and Scotland) or with rolled oats (traditional in England and the United States); known simply as porridge in the British Islands, Ireland, Australia, New Zealand and Canada, and as oatmeal or oatmeal mush in the United States; also a traditional Scandinavian and Icelandic breakfast, where it's known as havregrød in Denmark, havregrynsgröt in Sweden, Havregrøt in Norway and Puuro in Finland. In Scotland Porridge Oats is traditionally prepared using a spurtle. Oat porridge has been found in the stomachs of 5,000 year old Neolithic bog bodies in central Europe and Scandinavia.
  • groats - a porridge made from unprocessed oats.
  • zacierka - Polish traditional breakfast made with hot milk, sometimes with sugar and butter.
  • in Brazil, mingau de aveia (oatmeal boiled in milk) is a breakfast or side dish.
• maize porridge
  • grits, ground hominy grits or ground posole - traditional in the southern United States
  • atole - Mexico—water, milk
  • gofio canary island toasted rough grain flour sometimes made into porridge
  • frumenty boiled wheat porridge eaten in Roman times sometimes with fruit or meat added
  • polenta - Italy
  • mămăligă - Romania
  • atole de chocolate or champurrado - Mexico—sugar, milk, chocolate. In the Philippines, it's usually rice with sugar, milk, and chocolate and spelled as "champorado."
  • cornmeal mush - traditional dish in southern and mid-Atlantic US states
  • Uji - East Africa-Kenya, swift thick porridge made most commonly from maize flour mixed with sorghum and many other different grinded grains flour, with milk/butter and sugar/(salt). Ugali, a much solid meal, made from maize flour although some mix with other grain flour, are staple foods over a wide part of the African continent, for example pap (South Africa), sadza (Zimbabwe), nshima (Zambia), tuwo or ogi (Nigeria) — may also be made from sorghum
• pease porridge (also peasemeal porridge) - made from dried peas, traditionally English and Scottish
• rubaboo - made from dried maize and peas with animal fat, and a staple food of the voyageurs
• barley porridge. Tsampa is a toasted grain flour,usually barley eaten in Tibet, often mixed with tea and butter.
• wheat porridge
  • cream of wheat or farina
  • semolina
  • polenta (could also be made from corn) - Italy—raisins, milk, sugar
  • Wheatena - a brand name for a whole-wheat porridge
  • uppama or uppma - a fried semolina (suzi or shuji) porridge traditional in southern India; flavored with clarified butter (ghee), fried onions, toasted mustard seeds, curry leaves; often mixed with vegetables and other foods, such as potatoes, fried dried red chilis, fried cauliflower, and toasted peanuts or cashew nuts.
• rice porridge
  • Cream of Rice American warm cereal boiled in milk or water with sugar or salt.
  • congee (also jook (Cantonese) or xī fàn (Mandarin)) - with chicken or duck's eggs and pork, coriander leaf, fried wonton noodles, with fried dough (yao ja gwai (Cant.) or yóu tiáo (Mand.))
  • bubur - Indonesia and Malay - there are many types of rice porridge in Indonesia, for example, bubur sumsum, made from rice flour boiled with coconut milk then served with palm sugar sauce and bubur Menado, a rice porridge mixed with various vegetables and eaten with fried salted fish and chili sauce (sambal).
  • Kayu - Japan—salt and green onions
  • juk (죽) - Korea—with seafood, pine nuts, mushrooms, etc.
  • kao dom - Thailand—cilantro, preserved duck eggs, fish sauce, sliced chili peppers, pickled mustard greens or salt cabbage preserves, red pepper flakes
  • cháo – Vietnam – rice, water, beef stock (cháo bò) or chicken stock (cháo gà), ginger; contains fish sauce; often served with scallions, cabbage slaw, and fried sticks of bread
  • arroz caldo or lugaw - Philippines—rice, water, saffron, ginger, meat optional
  • risgrøt - Norway —made with rice with added vanilla, cooked with milk and served with cinnamon, sugar and butter.
  • riisipuuro, risgrynsgröt, risengrød, risengrynsgrøt- Finland/Sweden/Denmark/Norway —a daily staple porridge becoming a Christmas food, when eaten with cinnamon and sugar
  • various other rice puddings, sweet rice porridges usually made with milk
• buckwheat porridge
  • ground buckwheat grouts and butter in Russian ethnic areas and in the Caucasus region mixed with yoghurt
• quinoa porridge
  • ground quinoa flakes mixed with cocoa or cinnamon. Quinoa has been classified a "supergrain" by the UN due to its high protein content.
• millet porridge
  • oshifima or otjifima, a stiff pearl millet porridge is the staple food of northern Namibia.
  • often seasoned with cumin and honey in the Middle East
  • munchiro sayo is a part of Ainu cuisine (a native people of northern Japan)
• sorghum porridge
  • Tolegi is a sorghum porridge eaten as a midday meal during the summer in New Guinea
  • tuwo or ogi (Nigeria) — may also be made from maize
• rye porridge
  • ruispuuro - Finland - traditional Finnish breakfast of rye grains.
• manna porridge

Get more info on 'Porridge'.