Porridge

During festive occasions and family celebrations, rice porridge with cheese or pieces of bones is commonly served first thing in the morning as part of a breakfast menu. Rice is cooked and then mashed or churned until it is smoothly and mixed with other ingredients. As an alternative, roasted barley flour is also used to make porridge. Farmers also have porridge made from corn flour mixed with wye. Some roasted soya is added to the corn flour porridge. People also make porridge out of leftover dishes. Except for heavy porridge made of leftover dishes, Bhutanese do not consider porridge as a proper meal or a main course.