common type is corn meal, and they are always made with milk. Varieties include oatmeal, grated green plantain, barley, cream of wheat, sago (tapioca). Oatmeal porridge is often flavoured with cinnamon, nutmeg, brown sugar or almond essence. Stirabout – Irish porridge, traditionally made by stirring oats into boiling water Terci de ovăz, traditional oatmeal in Romania. Zabkása, traditional oatmeal in Hungary. Types of oats Oats for porridge may be whole (groats), cut into two or three pieces (called "pinhead", "steel-cut" or "coarse" oatmeal), ground into medium or fine oatmeal or steamed and rolled into flakes of varying sizes and thicknesses (called "rolled oats", the largest size being "jumbo"). The larger the pieces of oat used, the more textured the resulting porridge. It is said that, because of their size and shape, the body breaks steel-cut oats down more slowly than rolled oats, reducing spikes in blood sugar and making the eater feel full longer. The US Consumer Reports Web site found that the more cooking required, the stronger the oat flavor and the less mushy the texture. Oats are a good source of dietary fibre; health benefits are claimed for oat bran in particular, which is part of the grain. 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