Porridges, Gruels and Breakfast Cereals

Gathers the dishes made from cereal grains cooked or soaked in liquid, from thin gruel to cold breakfast cereal. Gruel is a food made from a cereal such as oats, wheat, rye or rice that is boiled in water or milk to a consistency thinner than porridge, and muesli is a cold Swiss dish developed around 1900 by the physician Maximilian Bircher-Benner and prepared without cooking. A dish belongs here when its own cited article describes a cereal dish served as a porridge, a gruel or a breakfast cereal. It excludes rice and starch dishes grouped by region, which have their own groups.