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“It follows that they never understood Reginald, who came down late to breakfast, and nibbled toast, and said disrespectful things about the universe. The family ate porridge, and believed in everything, even the weather forecast.”
― Saki, The Complete Saki

“Commissioner Marlowe stood on the platform with his arms crossed as we disembarked. He had the cheerful demeanor of someone who has been beaten about the face all night with a sock full of porridge--only even more so than usual.”
― William Ritter, Beastly Bones

“To think that Allan was going to enjoy one more breakfast in his life without porridge! That was good news indeed.”
― Jonas Jonasson

“I want porridge!" she said, exasperated. "That's all. I wanted a bunny before and 'it' appeared, and now I want porridge. The way my aunts used to make it on cold mornings. Warm and buttery, with rich toasted acorns in it."
"Acorns? Really? That sounds... um... I mean, it's an interesting gastronomic choice."
She rolled her eyes. "We lived in the middle of a 'forest,' Royal Prince. It was what we had. And a real treat in the middle of winter."
Then she proceeded to ignore him.
She closed her eyes and cupped her hands. She prayed and wished and imagined and begged.
Phillip stayed politely silent- though he did look around, sigh a little, and do all sorts of other things to obviously fret over the passage of time.
She tried to call up the feel of the wooden bowl in her hands: it warmed almost like flesh where the wood was thin and the heat of her fingers and the hot porridge mingled. She summoned the smell, a mix of dairy and things of the earth and the tall green grass and the woods. Sometimes there was even a dollop of honey on top.
She thought so hard she felt like she had to go to the privy.
Her concentration faltered for a moment when she distractedly wondered if that ever happened to Maleficent when she was performing an incantation. But after a few seconds she was back in her dream of porridge.
Time passed...
"GOOD LORD!"
The smell in her head was giving to a real scent in her nose now, with even that faint, almost 'un'tasty burnt smell the acorns sometimes gave off.
She smiled and opened her eyes.
In her hands was a cracked wooden bowl full of porridge, just like she remembered.”
― Liz Braswell, Once Upon a Dream

“He heard a click, like a secret switch being turned on, and then something inside his head sloshed thickly. It felt like tipping a bowl of rice porridge sideways.”
― Haruki Murakami, 1Q84

“This white broth...
... is soy milk!"
"That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it.
This is my pike dish...
Pike Takikomi Rice, Ojiya Style!"
OJIYA
Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first saut¨¦ed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water.
"Soy milk?"
"Ah, so you finally see it, Alice.
Like all soups, the most important part of Ojiya porridge is the stock!
He built this dish to be porridge from the start...
... with soy milk as the "stock"!"
"Soy milk as soup stock?!"
"Can you even do that?!"
"So that's what it is!
Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially!
The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! "
"Soy milk Ojiya Porridge. Hm. How interesting!"
" Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in...
... with these red things. Are they what I think they are?"
"Yep! They're crunchy pickled-plum bits!"
"What?!"
"Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..."
"He totally dumped those in there just for the heck of it!"
"These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of!
Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 13 [Shokugeki no Souma 13]

“Maria raised herself with difficulty. "Hush. I'm getting up. See?" She sat perched on the edge of the bed, breathing heavily. "And you will have my porridge thus morning. If you share it with Emil.”
― Lena Coakley

“Such a careful chef would never have caused this disaster. And no one who makes such tasty porridge could be responsible for this disarray," she announced. "Whatever-after did you add to it?"
"Just a pinch of cinnamon, some of my favorite spices, and a little bit of cream." Rosabella was happy to share her cooking tips.
Momma Bear continued to smile, but when she thought Rosabella wasn't looking, she added some more honey. Rosabella laughed to herself. Momma Bear must have a sweet tooth.”
― Perdita Finn, Ever After High: Once Upon a Twist: Rosabella and the Three Bears

“Gabriela, traz o meu mingau!”
― Samir Machado de Machado, Tupinil?ndia

“As she drank, she closed her eyes and tried to imagine she was drinking her grandmother's porridge. What she wouldn't give for a hot bowl of fish congee, sprinkled with green scallions and topped with a dollop of sesame oil! She'd even have willingly downed one of her mother's herbal soups; Fa Li used to make red sage soup almost every day when Mulan was growing up. How she'd hated the smell and pungent taste. She used to pick out the chopped pieces of the root and chew on the sweet wolfberries instead.
She missed home so much.”
― Elizabeth Lim, Reflection

“The next morning I invited Celia over for a breakfast of congee with pickled cucumbers and shredded pork. The dried scallop and duck wings added an extra dimension of flavors to the plainness of the rice porridge. Crowned with delicate rings of spring onion and golden bits of fried garlic, the bowls of steaming porridge were comfort food. Our toppings of choice were crunchy pickled cucumbers and sweet shredded pork floss.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“In the morning, Affif used the leftover couscous to make us a kind of sweet porridge, drizzling hot milk and honey over the grains and dotting the casserole with small nuggets of butter.”
― Elizabeth Bard, Lunch in Paris: A Love Story, with Recipes

“FOOD

Adobo (uh-doh-boh)--- Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations)
Arroz caldo (ah-roz cahl-doh)--- A savory rice porridge made with chicken, ginger, and other aromatics
Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge
Escabeche (es-cah-beh-che)--- A dish that exists in many countries, but in the Philippines is specifically a sweet and sour fish dish consisting of fried fish covered or marinated in a sauce of vinegar, garlic, sugar, bell peppers, and other aromatics
Ginataan (gih-nah-tah-ahn)--- Any dish cooked with coconut milk; can be sweet or savory
Ginataang mais (gih-nah-tah-ahng mah-ees)--- A sweet porridge consisting of glutinous rice and corn cooked in sweetened coconut milk
Keso (keh-so)--- Cheese (same pronunciation as the Spanish "queso")
Lugaw (loo-gow)--- Savory rice porridge, similar to Chinese congee or Korean jook
Lumpia (loom-pyah)--- Filipino spring rolls (many variations)
Mais (mah-ees)--- Corn (same pronunciation as the Spanish "maiz")
Mamon (mah-mohn)--- A Filipino chiffon cake, made in individual molds as opposed to a large, shared cake
Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao)
Pandan (pahn-dahn)--- Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia; often described as a grassy vanilla flavor with a hint of coconut
Patis (pah-tees)--- Fish sauce
Salabat (sah-lah-baht)--- Filipino ginger tea
Tokwa't baboy (toh-kwat bah-boy)--- Filipino side dish consisting of fried tofu and boiled pork cooked in soy sauce, vinegar, and chili, and usually topped with green onions
Ube (oo-beh)--- Purple yam
Yelo (yeh-loh)--- Ice (same pronunciation as the Spanish "hielo")”
― Mia P. Manansala, Guilt and Ginataan

“There is a pot of coarse oat porridge with bilberries, a whole side of smoked salmon on a waney-edged plank and venison black pudding as crumbly as chocolate cake. Nettles are pressed into crispbread like leaves on a frozen pond. A sleigh ride from Lapland, snow falling and faced with the breakfast of my dreams, I spoon cakes of potato and kale onto my plate to eat with slices of beetroot-cured salmon. I drink glowing red lingonberry juice from a shot glass that feels like a transfusion and stir a compote of berries into my yoghurt.”
― Nigel Slater, A Thousand Feasts: Small Moments of Joy¡­ A Memoir of Sorts