Chilly mornings make me want to hit snooze and burrow deeper into my comforter. But the allure of a good breakfast can get me out from under. Porridge. I make it all year round, but during the colder seasons, I am particularly thankful to porridge.
This week, I made a black rice porridge. It received good reception on the Instagram, and a request from a friend for the recipe. Because we can all use a little morning motivation, the recipe is below. If you have a trusted porridge recipe, please do share with me in the comments. Good morning, and enjoy!
Black Rice Porridge
- 6 cup water
- 1/2 cup black rice
- 1/4 cup rice brokens or medium-grain rice (such as Thai jasmine)
- 1/4 cup Chinese red dates (optional)
- 2 cups coconut milk
- 1/2 cup brown sugar
In a wide pot, bring 6 cups of water to a vigorous boil. Sprinkle the rice, and allow the water to come back to a boil. Lower the heat to medium, and cook for 15 minutes, partially covered. Then add the dates, if using. Cook for another 30 minutes until the rice is soft. Stir occasionally to reduce sticking, and gradually lower the heat to prevent scorching.
Heat the coconut milk and brown sugar until the sugar has melted. Serve over the rice porridge.
Top with slices of fresh fruit.