Caribbean rice porridge recipe
If you love a comforting breakfast, then you have to try this creamy rice porridge recipe. It is a delicious porridge that has delicate and subtle warming flavors and is perfect for the whole family.
If you love a warm, belly-hugging breakfast, then Caribbean rice porridge is about to become your new morning favorite. This creamy, comforting dish is made by simmering rice in milk and water, then layering in cinnamon, nutmeg, bay leaf, and just the right touch of sweetness.
It’s the kind of breakfast that reminds you of home: satisfying, and full of love. And the best part? It’s super easy to make, done in under an hour, and perfect for meal prep. Keep it classic or jazz it up with toppings. Plus, it’s naturally gluten-free and can be made dairy-free or vegan without fuss.
Why you’ll love this rice porridge
- Total comfort food – Warm, creamy, and lightly spiced.
- Easy to make – No fancy tools, just one pot and some pantry staples.
- Versatile – Use your milk of choice, sweeten how you like, and top it however your heart desires.
- Meal prep friendly – Make a batch on Sunday and reheat all week.
- Naturally gluten-free – And can be made dairy-free or vegan, no problem.
Whether you grew up with it or you’re trying it for the first time, this Caribbean classic is guaranteed to hit the spot.
How to make rice porridge
Ingredients needed
The flavors of the Caribbean come alive in this delicious and comforting porridge. To create this classic dish, you’ll need a few key ingredients.
So, grab your pot, start cooking, and enjoy a bowl of this delightful dish!
It is a good idea to ensure that you can get all of the ingredients together. Focusing on this first means that the cooking process will be simple. You will need:
- Uncooked rice – though I use long-grain rice (white rice), you can choose also to use brown rice or jasmine rice. The cooking time will vary depending on the type of rice used.
- Milk – Regular whole milk is fine, but you can easily amp up the texture if you opt to use almond milk or coconut milk instead or any milk of your choice.
- Ground nutmeg – not to be left out. The addition of nutmeg enhances the flavor of the porridge. You can use whole nutmeg and grate or use the powder.
- Bay leaves – Fresh is best to get the full flavor of the bay leaf, but dry can be used. Just double up the amount if you are using dry.
- Cinnamon sticks – If you don’t have the cinnamon stick, ground cinnamon can be used.
- Salt and vanilla extract – help to bring out all the flavors of the dish.
- Condensed milk – I prefer to sweeten with condensed milk but brown sugar, or maple syrup are all great options. These sweeteners will add a touch of sweetness and richness to the porridge.
- Water – you will need water to wash out the rice prior to cooking then water is needed to boil the rice.
Instructions (stove top)
Now that you have all your ingredients to hand it is time to make the rice pudding.
- Rinse the rice until the water runs clear to remove excess starch.
- In a large pot, combine rice, water, salt, cinnamon stick, and bay leaves. Bring to a boil over medium-high heat.
- Lower the heat and simmer until rice is soft and tender. Stir occasionally to prevent sticking.
- Add milk, vanilla, and nutmeg. Stir continuously and simmer for another 8 minutes until creamy.
- Adjust consistency to your liking with more milk if needed.
- Sweeten with condensed milk in batches, tasting as you go.
- Serve plain or topped with your favorites, ideas below!
Recipe notes and tips
If you want to make the most out of this delicious rice porridge recipe then here are some notes and tips to help.
- White rice is the preferred option for this dish due to its ability to cook quickly and provide a smooth texture to the porridge.
- Rinse the rice under cold water until the water runs clear. This step is important as it removes any impurities or excess starch from the rice grains, resulting in a light and fluffy texture once cooked.
- Make sure to stir the rice when you are boiling it. You don’t want it to stick. You don’t need to stir continuously, but stirring occasionally will prevent this from happening.
- Once you add the milk and other ingredients make sure to keep stirring so that everything combines well.
- Remember you can simmer the rice pudding to the consistency you like. Just add more milk if you prefer there to be a little more liquid.
Alternative cooking methods
This recipe is traditionally made on the stovetop in a pot but you can make it in untraditional equipment and still achieve the perfect texture and flavor. Here are some alternate ways to create this dish:
- Instant Pot: Speeds things up without sacrificing flavor.
- Rice Cooker: For those seeking a foolproof way to make creamy rice porridge, a rice cooker is a must-have. Great for hands-off cooking, but give it a stir now and then.
Variations to try
Like with a lot of recipes, once you have tried them out a few times you can look to make some changes and vary the recipe to suit your tastes and preferences. So I wanted to share with you some of them that you might want to try.
- White rice is what has been used for this recipe as it boils faster, but you can use any rice you want. Keep in mind that brown rice has higher fiber content and a chewier texture. So make sure to increase liquid and cooking time.
- Swap out milks. Almond and coconut milk would add additional flavor.
- Add fresh berries or fruits preservers to add extra nutrients and vitamins.
Storage
If you have any leftovers or have made a big batch for breakfast and dessert throughout the week then you may be wondering how to store it. Let it cool completely, and transfer it to an airtight container. Store in the refrigerator for up to four days.
You can also freeze portions. It will last in an airtight container in the freezer for up to three months. Let it thaw and heat it up on the stove before enjoying a nutritious breakfast.
Make it vegan
Use your favorite non-dairy milk (coconut and almond are fab). For sweetener, try agave, maple syrup, or a vegan condensed milk alternative
More rice dishes
Frequently Asked Questions
It’s great on its own, but you can dress it up with fresh fruit, a sprinkle of cinnamon or nutmeg, honey, peanut butter, or preserves.
Porridge is thinner, more like a soupy, spoonable breakfast. Rice pudding (aka sweet rice) is thicker, creamier, and usually sweeter.
Yes! Simmer it with water and spices to soften, then continue with milk and sweetener as usual.
I hope you enjoy making and eating your rice porridge, the ultimate comfort food. If you do try this recipe please leave a rating and a comment in the recipe card below.
Until next time!
More breakfast ideas
Recipe
Rice Porridge
Ingredients
Method
- Rinse the rice until the water runs clear. Drain completely.
- In a pot, add rice, water, salt, bay leaves, and cinnamon stick. Bring to a boil over medium-high heat.
- Reduce to medium-low and simmer until rice is soft. Stir occasionally to prevent sticking. Add more water if needed.
- Once the rice is tender, remove the bay leaves and cinnamon stick. Stir in milk, vanilla extract, and nutmeg.
- Let simmer for another 8 minutes, adjusting consistency to your preference by adding more milk if needed.
- Remove from heat and sweeten with condensed milk to taste. Serve warm.
