I’m a “porridge girl”, I love all manner of porridges; give me grain or seed and I’ll figure out a way to turn it into breakfast come morning; it’s not like it’s a hard task – all I need is a pot and some water
Porridge is comforting, filling and oh so familiar; I can’t remember a time when it wasn’t a part of my life.
In recent years I’ve been looking beyond the traditional corn and oat cereals I grew up with, I’ve experimented with a handful of grains and seeds like buckwheat, amaranth, polenta, cracked wheat, wheat berries, millet, quinoa, bulgur…
I like simple foods that pack a flavour punch, the porridges I make are usually creamy and pudding-like, when topped with fruit, nuts and more nut-milk goodness, it’s almost like having dessert for breakfast.
I’ve been itching to try this forbidden rice porridge ever since I saw it here, then I saw it again recently, and like fate, it was topped with passion fruit and mango – guess what I had languishing on my counter? Passion fruit and mangoes!
The porridge sounded lovely, like something I’d wake up early on a weekend morning for. I’ve always thought black rice would be wonderful in dessert or pudding-like recipes with it’s naturally sweet and nutty aromatic flavours.
Rice porridge isn’t new to me; there was ‘rice water’ when I was a kid, it’s white rice cooked in plenty of water until almost mushy and the water turns thick and glutinous, it’s a popular breakfast food in Ghana.
I love, love this porridge, it’s rich creamy texture, the sweet nutty flavour and it’s so fragrant – there’s a bit of nutmeg and vanilla in this recipe to compliment the natural aroma of the rice.
It does transport you to tropical locales; fields of rice and coconut trees on deserted beaches with the bluest waters.
This porridge can be made overnight in a slow-cooker, use your favourite fruits and/or nuts, I’d even try dollop of whipped coconut cream for more coconut-ey creamy goodness.
Forbidden Rice Porridge
- 1 cup forbidden rice (black rice), rinsed and soaked overnight
- 1 1/2 cup coconut milk (or 1 16oz can coconut milk), plus more for serving
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 teaspoon coconut oil
- 2 – 3 cups water
- Maple syrup (or sugar) to taste
- Toasted coconut flakes for topping
- Chopped fresh fruit for topping
- Toasted nuts (like almond, peanuts, walnuts etc.) for topping (optional)
- Drain rice, rinse (again) and place in a pot with coconut milk, salt, vanilla extract, nutmeg and coconut oil
- Add 2 – 3 cups water, stir and bring to a boil over medium-high heat
- Reduce heat, cook covered and let it simmer for about 30 – 35, until rice is very tender and most of the liquid has been absorbed
- Stir frequently and add more water or coconut milk if porridge becomes too thick
- Ladle porridge into bowls, add more coconut milk, drizzle with maple syrup or sugar, and top with coconut flakes and chopped fruit and/or nuts