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Caribbean Rice Porridge Recipe

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4.2 from 12 reviews

Caribbean Rice Porridge is a comforting and flavorful breakfast dish infused with warm spices like cinnamon, cloves, and nutmeg. Made with long grain white rice, coconut milk, and aromatic extracts, this creamy porridge can be cooked on the stovetop or in an Instant Pot for convenience. Sweetened with demerara sugar and optionally enriched with evaporated and powdered milk, it’s a delightful start to the day with a rich Caribbean twist.

Ingredients

Spice Infusion

  • 4 cups water
  • 2 cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 inch dried orange peel

Main Ingredients

  • 1 cup long grain white rice, rinsed
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup Demerara sugar (or sweetener of choice)
  • 1 teaspoon grated nutmeg

Optional Ingredients

  • 1 cup powdered milk (optional)
  • 1 cup evaporated milk (optional)

Instructions

  1. Infuse the water with spices: In a large pot over medium heat, combine water, cinnamon sticks, cloves, and dried orange peel. Cover and bring to a boil. Let it boil for about 10 minutes to thoroughly infuse the water with the warm flavors of the spices.
  2. Remove or keep spices: After boiling, you may choose to remove the cinnamon sticks, cloves, and orange peel for a lighter spice intensity, or keep them in the pot to continue infusing the porridge for a more robust flavor.
  3. Prepare the rice: While the water is boiling, place the rinsed long grain rice in a food processor and pulse 2-3 times to break the grains slightly. This helps achieve a creamier porridge texture.
  4. Cook the rice: Add the broken rice and salt to the spice-infused water. Bring to a boil uncovered, then reduce the heat to low and simmer gently for about 20 minutes, stirring occasionally to prevent sticking. Cook until the rice is tender and the mixture is thickened.
  5. Add flavorings and sweetener: Once the rice is cooked, stir in the coconut milk, vanilla extract, almond extract, demerara sugar, and grated nutmeg. Mix everything thoroughly to combine the rich flavors.
  6. Enrich with optional milk products: For a creamier and richer porridge, add the evaporated milk and powdered milk, stirring well. Serve the porridge hot for the best taste and comfort.
  7. Instant Pot alternative: For quicker preparation, add water, rice, and spices to the Instant Pot. Seal and pressure cook on high for 10 minutes, then perform a rapid release. Stir in coconut milk, extracts, sugar, nutmeg, and, if desired, the evaporated and powdered milk. Serve warm.

Notes

  • You can adjust the sweetness by using less sugar or substituting a sweetener of choice.
  • Removing the spices after infusion results in a milder spice flavor, while leaving them in intensifies the taste.
  • Broken rice creates a creamier consistency, but you can use whole rice if preferred—expect a thicker texture.
  • This porridge can be stored refrigerated for up to 3 days and reheated gently with extra coconut milk to loosen.
  • The optional evaporated and powdered milk add richness but can be omitted for a lighter version.
  • The Instant Pot method significantly reduces cooking time and simplifies the process.

Find it online: http://bitezly.com/caribbean-rice-porridge-recipe/