Rice Pudding Porridge

4 Servings
25 min

I love oatmeal for breakfast, but sometimes I just want something different. This recipe uses brown rice instead of white and comes together so easily it will become a new favorite! Plus, it is can be made into a dessert by adding two simple ingredients, so what could be better?

I use coconut milk instead of regular milk to make it rich and creamy, but for some magical reason, it tastes nothing like coconut. The coconut taste completely disappears when you cook it!

I also give you the option of cooking this on the stovetop or using an instapot ( pressure cooker).

Add your favorite toppings to make a different breakfast every day! Here, I added coconut and macadamia nuts.

Fruit is another great topping, so go with what is seasonal.

Add two simple ingredients to turn this breakfast into a dessert. Layer it with granola and fruit for a yummy parfait.

Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1 cup short grain brown rice
  • 1 1/2 cups cups water
  • 1 can coconut milk
  • 1/4 cup monkfruit or sugar (for the rice pudding)
  • 2 teaspoons of vanilla ( for the rice pudding)
Directions for pressure cooker
Put the rice and water in the pressure cooker and cook for 10 minutes on high pressure.
Release the steam and add the coconut milk. Stir to combine and cook on high pressure for 10 minutes. If you are making rice pudding, add the vanilla and sugar with the coconut milk.
Add toppings or spices like cinnamon or even some maple syrup for sweetness.
Put the rice and water in a pot on the stove and bring to a boil. Cover and simmer for 15-20 minutes until water is mostly absorbed.
Add the coconut milk ( and the sugar and vanilla if making the rice pudding) and cook for 15 minutes more until the rice is done and the mixture is creamy.
  • I use monkfruit because it looks and tastes like sugar but has a zero glycemic index.
  • Use the regular coconut milk, not the lite or low fat.
Ann - Can’t Beet Plants
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