Editing Porridge (section)

==Type of grains==
[[File:Cooked oatmeal in bowl (low angle).jpg|thumb|Cooked oatmeal]]
The term "porridge" is used in [[British English]] (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk.<ref name="auto">{{Cite book |last=Davidson |first=Alan |editor-first1=Tom |editor-last1=Jaine |date=2014-01-01 |title=The Oxford Companion to Food |url=http://dx.doi.org/10.1093/acref/9780199677337.001.0001 |doi=10.1093/acref/9780199677337.001.0001|isbn=978-0-19-967733-7 }}</ref> It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter.

Other grains used for porridge include rice, wheat (cracked wheat porridge is also known as [[frumenty]]), [[barley]], corn, [[triticale]] and [[buckwheat]]. Many types of porridge have their own names, such as congee (rice), [[polenta|polenta (maize)]] and [[Poi_(food)|poi]] (from [[taro]]).<ref name="auto"/>