Serves 4 * Prep and cooking time: 1 hour
Our story begins on the gorgeous Island of Bali, Indonesia. This was our dream trip, using Bruce’s 50th Birthday as an excuse to spend more than we could afford to do something amazing. Anyway, It was at our quaint and beautiful inn, Alam Jiwa, situated on the outskirts of Ubud, Bali (of Eat, Pray, Love fame) we first encountered Sweet Rice Porridge. We had never had anything of the sort, so we were very curious to try it.
Room Service Breakfast at Alam Jiwa, Bali
They use “forbidden” black rice, sweet milk and bananas, and it tasted like heaven!
Maybe it was the smell of frangipani in the air, but we were hooked.
Black Rice Porridge, Bali
After returning to the States, Bruce decided to give it a go. He experiment with various rices and grains, but this red rice one was lovely, so this is the one we are posting today. ~ jw
Bruce Says: “Red rice should not be confused with white, brown or wild rice. Red rice has a layered flavor profile of juicy fruits, earth and wheat berries. The rice never sticks together so you could try it with pasta and couscous recipes. It is just excellent for breakfast porridge. This rice simply makes me feel healthier when I eat it.
This recipe takes very little effort, so it really works well when I want a real breakfast, but don’t want a big cleanup, or lots of pots and pans. Sometime around 8am, Jane and I are enjoying one of her exotic coffee selections. Yum. At the same time I go to the kitchen to refill our mugs, I throw the rice on the stove, and set a timer. Thirty minutes later, I turn off the stove, and refill my coffee mug. In 20 more minutes I remove the lid, add the remaining ingredients, bring to a hard boil, and we are having breakfast. Total cleanup is one wood spoon, one 3 quart sauce pot & lid and one measuring cup. This recipe just works well with my morning routine. It looks demure, but tastes wonderful.”
Here is my easy recipe for Sweet Red Rice Breakfast Porridge
1 cup red rice (NOTE: We have also made this with Red or White Quinioa, Black or Wild Rice, Farro, Wheat Berries, etc. Cooking time will vary between grains)
3 cups water
2 Tblsp organic maple syrup (or honey or brown rice syrup)
1/2 cup coconut milk
1 cup almond milk
1/2 cup water
Serve with 1 cup fresh berries; or diced apple, pear, peaches (I do prefer berries with this recipe). Toasted almonds also work very well.
- You may cook the rice as per the package instructions. However, I find that the recommended 2-1/2 cups water to the 1 cup rice leaves the rice a bit too firm for porridge. I use 3 cups water and 1 cup rice and cook on a steady low flame for 30 minutes. I never lift the lid. Then I let the rice rest with the lid still on for an additional 20 minutes. This extra time allows the rice to absorb any remaining water. And the rice will be perfect.
- Add the maple syrup, coconut milk, almond milk and 1/4 cup water to the rice. Turn flame to medium high and stir frequently for about 15 minutes. The end result will not have the appearance of oatmeal; you will see separate grains of red rice along with the sweet milk.
Place in bowl, top with fruit, and enjoy!
** See the Alter Eco Foods website for the story of their lovely red rice **
Mixed Wild Rice Version, with Mango
Sweet Farro Porridge Version