This Jamaican rice porridge is creamy, hearty and the perfect meal for fueling your day.
Breakfast is heavily ingrained in my Jamaican culture and there are a wide variety of dishes that you would typically see us having.
Our typical breakfast meals are our national dish of ackee and saltfish, callaloo and porridge. The most common porridges are cornmeal porridge, oats porridge, and you may sometimes see peanut porridge. Depending on where you go in Jamaica, you may see other types of porridge like green banana porridge, plantain porridge, hominy porridge and rice porridge.
I grew up trying the more common porridges, and it wasn’t until I moved to Canada that I discovered that there were other types of porridges enjoyed by people from different parts of Jamaica. Once I tried the latter set of porridges that I mentioned above, my love for porridges grew. I hope my recipes inspire you to try new things and maybe you will discover a new favorite dish.
INGREDIENTS NEEDED FOR JAMAICAN RICE PORRIDGE
1. White Rice
3. brown sugar
5. Coconut Milk
6. Salt
7. nutmeg
8. vanilla
9. cow’s milk
10. Water
11. Cinnamon Powder (optional)
HOW TO MAKE JAMAICAN RICE PORRIDGE
1. Wash your rice until it runs clear.
2. To a pot, add your rice, coconut milk, cinnamon stick, salt and 1 cup of water. Cover and bring to a boil on medium heat.
3. Once it comes to a boil, slightly shift the pot cover to allow steam to release so that it does not boil over.
4. Ensure to check on the pot periodically and stir to avoid the rice from burning.
5. Once the water reduces, add in 2 cups of water and cook until your rice is tender.
6. Add in your milk, condensed milk, brown sugar, nutmeg and cinnamon powder, your remaining 1/2 cup of water (if needed) and cook until it thickens to your desired consistency.
7. Remove from heat and add in your vanilla.
TYPE OF RICE TO USE
You can use any variation of rice that you prefer, but I typically use white rice. I specifically made this recipe with basmati rice.
You can also make it with brown rice, but I have never tried it with brown rice, nor am I a fan of brown rice. If you choose to make it with brown rice, then please note that it will take longer to cook and it may require more liquid.
HOW TO STORE IT
You can store it in the refrigerator for up to 3 days. Porridge thickens after sitting, so add more liquid when reheating to achieve the same consistency.
DID YOU MAKE THIS RECIPE?
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JAMAICAN RICE PORRIDGE
Ingredients
- 1 cup White Rice
- 1 Cinnamon Stick
- ½ cup Brown Sugar
- ½ tsp Salt
- ½ cup Condensed Milk
- 1 can of Coconut Milk
- ¼ tsp Nutmeg
- ¼ tsp Cinnamon (optional for extra flavor)
- ½ tsp Vanilla
- 3 – 3 ½ cups Water
- 1 cup Milk
Instructions
- Wash your rice until it runs clear.
- To a pot, add your rice, coconut milk, cinnamon stick, salt and 1 cup of water *(see note). Cover and bring to a boil on medium heat.
- Once it comes to a boil, slightly shift the pot cover to allow steam to release so that it does not boil over.
- Ensure to check on the pot periodically and stir to avoid the rice from burning.
- Once the water reduces, add in 2 cups of water and cook until your rice is tender.
- Add in your milk, condensed milk, brown sugar, nutmeg and cinnamon powder, your remaining 1/2 cup of water (if needed) and cook until it thickens to your desired consistency.
- Remove from heat and add in your vanilla.
Notes
