One of my favorite childhood delicacies! Yes… porridge is a delicacy, and it’s great. The best part of this recipe is something I’ve been recently adding which makes it extra creamy! I loved rice porridge so much as a kid that I would add milk to the white rice we got at school lunches, it wouldn’t be the same but that tiny culinary experience would somehow bring joy to my life so why not! I even got some other kids to try my “recipe”, haha. After all it’s basically like a version of oatmeal or pudding, nothing too crazy, but so good!You can use any kind of milk, I’ve been using almond milk but you can choose any milk. IN ADDITION, if you don’t have enough milk, boil the rice halfway then drain the water and add the milk.
Slightly sweet, very rich.
- 1 cup White rice
- 2 1/4 cups Milk of choice
- 1 tbsp Cream of coconut
- Pinch of salt
Bring milk and rice to a boil in saucepan. Add the pinch of salt.
When rice is fluffy and milk is absorbed into rice (about 15 minutes), take the saucepan off the heat and stir in cream of coconut. Serve immediately or store in fridge for up to 3 days.
Cream of coconut and coconut cream are two different things! Cream of coconut is sweet and has a thinner consistency than coconut cream. Coconut cream is thick and not sweet.