This luscious porridge is made with brown rice simmered in creamy coconut milk with a dash of vanilla and a pinch of salt. A topping of swirled strawberry jam is the sweetening factor to this hearty breakfast!
This cozy and sweet brown rice porridge topped with a swirl of strawberry jam is nourishing, filling and only requires four simple ingredients. It’s similar to a bowl of oatmeal but the brown rice gives it a heartier texture and the coconut milk makes it oh so creamy!
For me… strawberry jam is the superior fruit jam! That being said, you could really top this porridge with any jam, jelly or fruit butter that you love. Blueberry, or fig jam would be great, even pumpkin or apple butter with a dash of cinnamon.. yum! Feel free to really make it your own!
Got a busy morning? Make a batch the night before then reheat in the morning for an easy breakfast on the go.
PS. If you like this recipe I also have a Savory Farro Breakfast Porridge that you’ll definitely want to check out!
Ingredients You’ll Need:
All you need to get this recipe going is four simple ingredients: brown rice, canned coconut milk (full-fat ideally), vanilla (extract, paste or pod) and strawberry jam.
Recipe Steps:
In a small saucepan simmer the (rinsed) brown rice, coconut milk, water, salt and vanilla together until the rice is tender and creamy. This could take anywhere from 30-40 minutes.
To serve, divide the porridge between bowls and top with a swirl of strawberry jam and a drizzle of coconut milk. Enjoy warm!
FAQs and Expert Tips:
When cooking things like grains and oats into a porridge consistency it’s very easy for the mixture to become too thick and gluey or too thin and runny. Luckily, either outcome is an easy fix! If your porridge is too thick simply add more water or coconut milk. If you’ve made your porridge the night before this trick will be especially useful when reheating as the rice will absorb a lot of moisture overnight and need to be rehydrated. If your porridge is too thin or runny it just needs to cook a bit longer. Place it back on the stove top and cook for an additional 5-10 minutes. Be sure to leave it uncovered so the liquid can easily evaporate.
Yes! All of the ingredients in this recipe are free of gluten and dairy.
Check out More Great Breakfast Recipes:
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Creamy Coconut + Brown Rice Porridge
Ingredients
- 1 c short-grain brown rice
- 1 can full fat coconut milk reserve 2-3 tbsp of coconut milk for drizzling at the end
- 2 c water
- 1 tsp vanilla bean paste or extract or ½ a vanilla bean pod
- ¼ tsp kosher salt
- ¼ c strawberry jam for serving
Instructions
- Rinse the brown rice really well under cold water then transfer it to a small pot along with the with the coconut milk, water, vanilla and salt.
- Reduce the heat to low, adjusting as necessary to maintain a gentle simmer. Cook for about 30-40 minutes, stirring occasionally, until almost all of the liquid is absorbed and the rice is tender.
- When it's done the porridge should be thick and creamy, similar to the consistency of oatmeal or risotto. If it becomes too thick while it's cooking you can add more water as needed. To serve, divide the porridge between bowls and top with a swirl of strawberry jam and a drizzle of the reserved coconut milk. Enjoy warm!
Notes
- When cooking things like grains and oats into a porridge consistency it’s very easy for the mixture to become too thick and gluey, or too thin and runny. Luckily, either outcome is an easy fix! If your porridge is too thick simply add more water or coconut milk. If you’ve made your porridge the night before this trick will be especially useful when reheating as the rice will absorb a lot of moisture overnight and need to be rehydrated. If your porridge is too thin or runny it just needs to cook a bit longer. Place it back on the stove top and cook for an additional 5-10 minutes. Be sure to leave it uncovered so the liquid can easily evaporate.
- Leftovers can be stored in the refrigerator for up to four days. Reheat on the stovetop over medium low heat.
Mali
Hi Leigh,
Thank you for sharing this recipe that I may or may not overeat. Dumb question, but could it be done in a rice cooker or?
Leigh Hyatt Anderson
Hi Mali! That is a good question, I’m not sure if it can be done in a rice cooker I’ve never tried it before. If you do let me know how it goes!