Coconut Rice Porridge

Sunday Brunch

How to make the best meal of the week even better.

Coconut Rice Porridge
  • Yield:Serves 4
  • Active time:10 minutes
  • Total time:40 minutes
  • Rated: 5.0
This recipe appears in:
Sunday Brunch: Coconut Rice Porridge

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Ingredients

  • 1 cardamom pod
  • Pinch of salt
  • 3/4 cups long grain rice
  • 1 1/2 cups coconut milk
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup sweetened coconut flakes
  • 1 mango, peeled and cut into 1/2 inch pieces
  • 1 lime, cut into wedges

Directions

  1. 1.

    Bring 1 1/2 cups water, cardamom pod, and pinch of salt to a boil, add rice and return to a boil then cover and cook over low heat until water has been fully absorbed and rice is cooked, about 20 minutes.

  2. 2.

    Remove lid, and fluff rice with a fork. Add coconut milk, sugar, and vanilla extract and bring to a simmer over medium heat. Simmer until mixture has thickened, about 5 minutes. Remove from heat and serve immediately garnished with coconut flakes, mango, and lime wedges.

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