You have to tell traditional grain porridges apart from flakes. Muesli is pressed, steamed, processed grain — such food can be called "dead," and its healthfulness is overstated. So it's worth giving preference to porridges made from natural cereals: they take more time and effort to prepare, but they also do more good for the body.
Grains grow on every inhabited continent and in any climate. It's no surprise that different countries have their own recipes for grain porridge.
- Asians prefer rice; they eat it boiled and make many healthy and delicious dishes from it. Japanese sushi or Kazakh pilaf — the cooking differs, but the base is the same.
- Italian polenta is a porridge made from ground corn.
- Estonians add potatoes to already hearty pearl barley. For even more heartiness.
- Hominy is the first course, the second course, and the dessert in Moldovan cuisine.
- African couscous is a familiar staple for Arabs.
- Bulgur is also a wheat groat, but not as finely ground. It is held in high regard by Indians.
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