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 Iâ€™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 â€“ 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 â€“ 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 â€“ 3 cups water, stir and bring to a boil over medium-high heat
- Reduce heat, cook covered and let it simmer for about 30 â€“ 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
E- my version of this is with coconut milk but plain ole white rice. This looks so much more lush. PS this wknd I made a version of your baharat spiced salsa with chickpeas. Not only did the house smell fab as I was making it but it tasted mighty fine. Wil let you know when I blog about sometime in the summer.15 May, 2014 at 2:06 am
I love the plain white rice one too, I want try it with cocoa powder next time. 🙂 glad you loved the salsa, isn’t baharat the best? Can’t wait to see it on the blog!17 May, 2014 at 1:16 pm
I love forbidden and red rice, it’s all I use!15 May, 2014 at 5:22 pm
Me too! Although I don’t use my red rice as I should, I need to check out some of your red rice recipes. 🙂17 May, 2014 at 1:19 pm
Oohâ€¦I just looked up pictures of Dalia and it looks divine! It’s something I’d definitely like. Thanks for the recommendation, can’t wait to try it. 🙂17 May, 2014 at 1:23 pm
that looks very yum. i have a pack of black rice that i have been keeping since winter for something special, maybe it’s really fate! 🙂26 May, 2014 at 9:46 am
Yes! It is fate! you really should try this porridge, you’ll love it 🙂27 May, 2014 at 4:43 pm
This looks amazing..soaking the rice tonight so I can have this for breakfast tomorrow morning!23 July, 2014 at 1:47 pm
Enjoy, hope you like it! 🙂24 July, 2014 at 3:27 pm