Coconut Brown Rice Porridge

By Sarah | Wisconsin from Scratch
May 3, 2017
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Author Notes: Porridge sweetened with pureed dates and a dose of vanilla, and topped with toasted nuts and jam. Sarah | Wisconsin from Scratch

Serves: 6

  • 1 cup brown rice
  • 1 14 oz can (full fat) coconut milk
  • 6 cups water
  • 2 (about 2" long) cinnamon sticks
  • 1/2 teaspoon salt
  • 5 mejool dates, pitted (or more to taste)
  • 1 teaspoon vanilla
  • toasted nuts and jam for serving
  1. Add rice, coconut milk, water, cinnamon sticks, and salt to a pot and bring to a boil.
  2. Once boiling, remove approximately 1/2 cup boiling liquid and add it to a blender with the pitted dates. Blend until smooth, then return date mixture back to the pot, stirring well to mix.
  3. Reduce heat to medium-low and continue to cook, stirring every once in a while until porridge is soft and thick, about 70-90 minutes. Stir in vanilla, and serve topped with nuts and your favorite jam.

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