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.

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Forbidden Rice Porridge

INGREDIENTS

• 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)

DIRECTIONS

1. Drain rice, rinse (again) and place in a pot with coconut milk, salt, vanilla extract, nutmeg and coconut oil
2. Add 2 – 3 cups water, stir and bring to a boil over medium-high heat
3. 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
4. Stir frequently and add more water or coconut milk if porridge becomes too thick
5. 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
6. Enjoy!

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