Rice porridge with coconut
2 servings
30 minutes
Coconut rice porridge is a delicate and aromatic dish that combines the softness of rice, the creaminess of coconut milk, and a hint of spice from ginger and cinnamon. This recipe, inspired by European cuisine, brings exotic notes to make the familiar porridge more refined. Coconut flakes and shavings add textural depth, while vanilla provides a soft sweetness. The dish is perfect for breakfast or a light dinner, offering comfort and enjoyment. Adding honey or sugar allows for sweetness adjustment, making the porridge ideal for any taste. This breakfast option warms on cold days and energizes for the entire day.
1
We pour water over the rice to two fingers high and cook on low heat; when the water evaporates, we add coconut milk and continue cooking the porridge until ready (more water may be needed).
- Short-grain (round) rice: 200 g
- Coconut milk: 400 ml
2
Add spices, grated ginger root, and coconut flakes 10 minutes before it's ready.
- Grated ginger root: 20 g
- Desiccated coconut: 50 g
- Ground cinnamon: pinch
- Vanilla: to taste
3
We serve on plates, decorate with coconut crunches and a small piece of butter, and add sugar/honey to the ready porridge to taste.
- Coconut flakes: 10 g