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Coconut Rice Porridge served
Creamy rice porridge served with shredded coconut

Coconut Rice Porridge

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
A tropical fusion of the classic Nordic rice porridge. Shredded coconut adds not just flavor but texture: a crunch amidst soft rice grains. The water pre-cooking technique used here helps rice grains soften faster before the fatty milk 'seals' their surface.
🕒 Prep Time 5 mins
🍳 Cook Time 35 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Danish Fusion

Ingredients

Equipment Needed

  • Pot: For cooking.
  • Skillet: For toasting coconut.

Allergen Information

⚠️ Milk
⚠️ Tree Nuts

Instructions

1 ✓

In a dry skillet over medium heat, toast coconut flakes for 1-2 minutes until fragrant and starting to brown. Set aside.

Tip: Toasting releases the essential oils in coconut for intense flavor.
2 ✓

Rinse rice in cold water. Boil the 1 1/4 cups water, add rice, and cook approx 10 minutes until most water is absorbed.

Tip: Water loosens cell walls so milk can penetrate the grains easier later.
3 ✓

Pour in milk, add salt, sugar, and vanilla. Bring back to a gentle simmer.

Tip: Temperature drops when adding milk; wait patiently for it to heat back up.
4 ✓

Reduce heat to low and cook 20-25 minutes, stirring frequently, until thick and creamy.

Tip: Milk proteins and rice starch form a stable emulsion.
5 ✓

When done, stir in half the toasted coconut; sprinkle the rest on top when serving.

Tip: Top just before eating to keep the coconut crunchy.

Recipe FAQ

Can I use coconut milk?
Yes, swap some or all dairy milk for coconut milk for intense flavor.
How to make it creamier?
Use short-grain rice, as it has higher starch content than long-grain.

Ingredients

  • 1 cup Round Rice (Arborio)
  • 4 cups Whole Milk
  • 1 1/4 cups Water
  • 1/4 cup Granulated Sugar
  • 1 pinch Salt
  • 4 tbsp Shredded Coconut
  • 1 tsp Vanilla Extract