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coconut cream of rice porridge

Coconut Cream of Rice Porridge

A rich, creamy, and slightly sweet porridge made with rice and infused with tropical coconut flavor, perfect for a comforting breakfast.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Fusion, Tropical
Calories: 420
Ingredients Method Notes

Ingredients
  

Porridge Base
  • 1/2 cup White Rice (Arborio or short-grain recommended) Rinsed
  • 1 cup Full-Fat Coconut Milk Canned
  • 2 cups Water
  • 1/4 cup Sweetened Condensed Milk Adjust to taste
  • 1/2 teaspoon Pure Vanilla Extract
Optional Toppings
  • 2 tablespoons Toasted Coconut Flakes
  • 1/4 cup Fresh Berries or Sliced Mango
  • 1 teaspoon Brown Sugar For dusting

Method
 

Instructions
  1. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Stir well to ensure no clumps remain.
  2. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent scorching.
  3. Once boiling, reduce the heat to low, cover the saucepan partially (leaving a slight gap for steam to escape), and simmer for 15 to 20 minutes. Stir every 5 minutes.
  4. The porridge is ready when the rice grains have softened significantly and the liquid has thickened to a creamy consistency. If it becomes too thick, stir in a splash of extra water or coconut milk.
  5. Remove the pan from the heat. Stir in the sweetened condensed milk and vanilla extract until fully incorporated and the porridge is evenly sweet.
  6. Divide the porridge into bowls immediately. Top generously with toasted coconut flakes, fresh fruit, and an optional sprinkle of brown sugar before serving hot.

Notes

For a richer flavor, use only full-fat coconut milk. If you prefer less sweetness, use regular sugar instead of condensed milk, adjusting the amount to your preference near the end of cooking.