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Coconut Rice Porridge
Coconut rice porridge is a creamy, comforting dish that combines tender rice and rich coconut milk for a sweet tropical flavor.
Prep:
|
Cook:
40 minutes
3-4 servings
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Easy
Ingredients
1 can(15 ounces) coconut milk
1 cup jasmine rice
2 tablespoons maple syrup or honey (for mSCD)
1 tablespoon vanilla extract
1⁄2 teaspoon cinnamon
1⁄2 teaspoon cardamom
1⁄2 teaspoon salt
1 1⁄2 cup almond milk + more if needed
Optional toppings:
1 cup sesame granola or toasted and sliced almonds
Handful of blueberries or strawberries
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425 mL coconut milk
185 g jasmine rice
30 mL maple syrup (or honey for mSCD)
15 mL vanilla extract
1.3 g ground cinnamon
1 g ground cardamom
0.5 g ground nutmeg
3 g salt
360 mL almond milk, plus more if needed
Optional toppings:
100 g sesame granola or 90 g toasted sliced almonds
75–100 g blueberries or strawberries for serving
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
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Instructions
- Bring coconut milk to a boil in a medium-sized saucepan. Add rice, boil for 5 minutes, cover and simmer over low heat for 20 minutes. Add maple syrup, vanilla, spices, salt, and almond milk. Stir and cook for another 10 minutes, uncovered over low heat. Remove from heat, cover, and let sit for 5 minutes.
- To serve, top with nuts and berries. Pour almond milk over the top if you like it a little creamier.
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Nutritional Info
Storage
Notes
If strictures or flares are present, omit the toppings as written. Consider a fruit puree as a topping if desired.
This recipe was originally published in
The Good LFE Cookbook
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