Sweet Breakfast Porridge


Sweet Black Rice Porridge w/ Coconut Milk

Today in the Mmmtastethis.com Test Kitchen, we are discussing our

Delicious Sweet Red Rice Porridge and Coconut Quinoa Porridge Recipes.

Why? Good question! The answer is because, based on our total world wide views,

THE “Most Viewed Recipe” on our blog is…  Sweet Red Rice Porridge.

Are you surprised? So are we! 🙂



Farro & Berry Porridge

Often times, our US friends (and our own kids!) scowl at the mere word “porridge”.

But sweet porridge is warm, comforting, and yummy in my tummy. Both of our porridge recipes get many views from around the world every week.

The two recipes are quite similar, to show that you can try any grain you like – such as steel cut oats, farro, wild rice, and so forth – using the same basic premise.

It also translates beautifully as a slow cooker recipe. Put your goodies in at bedtime, and have a cozy breakfast waiting for you in the morning! Try your own variations by stirring in toasted nuts, dried fruit, fresh berries, fruit preserves, chia or flax seeds, brown sugar, coconut nectar – the possibilities are endless!


Quinoa & Coconut Porridge


To see our Original Tasty PORRIDGE Recipes,

CLICK HERE: Sweet Red Rice Porridge

 And HERE: Toasted Coconut Quinoa Porridge

 Cheers, and Happy Eating! 

Sweet Coconut Quinoa Porridge ~ As Delicious as it is Nutritious!



Breakfast is a critical meal for me and Jane. We start work early and require healthy food to stay alert and productive. Quinoa is one breakfast food which helps us start our day with natural energy. Creamy, sweet, nutty and just really good.  This recipe is so easy it’s almost fool proof. Ok, Let’s Get Cooking!

* Coconut Quinoa Porridge *

By Chef Bruce West

Yield: 4 servings  ~  Total preparation & cook time: 1 hour


* Ingredients:

3/4 cup uncooked Quinoa

2 cups water

Pinch salt

1 tsp unsalted butter (optional)

1  13.5 ounce can coconut milk

1 cup water

4 tablespoons brown sugar

Toasted Coconut

* Toppings:

Toasted shredded coconut (click for recipe)

Toasted almonds (optional – click for recipe)

Fresh berries, cubed mango, or sliced bananas (optional)


  1. Wash quinoa in cold water, then strain (use a colander that has fine mesh).
  2. Place 2 cups water in a 2 quart sauce pot that has a tight fitting lid.
  3. Add the butter and salt. Bring the water to a boil.
  4. Add the quinoa and bring back to a boil. Place the lid on the pot.
  5. Turn flame down to very low; the quinoa & water should simmer gently. Do not remove the lid.
  6. Cook for 20 minutes. Turn off the heat but do not remove the lid. Let sit for 10 to 15 minutes as the quinoa will absorb any remaining moisture.
    Top: Cooked Quinoa
    Bottom: Simmering the Combined Ingredients
  7. Remove lid. Add coconut milk, brown sugar and the 1 cup water. Bring to a boil while stirring.
  8. Cook for approximately five minutes.
  9. Pour into dessert or soup bowls. Add toppings.
  10. Serve and Enjoy!
Delicious Sweet Coconut Quinoa Porridge

And there you have it ~ Tasty Sweet Coconut Quinoa Porridge!

This Hot ‘Cereal’ is easy to make, healthy, packs a wallop of nutrition, and very satisfying.

Best of all, it’s Delicious! 🙂

With the Chilly Weather coming, we hope you give this warm, healthy breakfast dish a try.

We love it!

Cheers, and Happy Eating!

Related articles

Sweet Red Rice Porridge ~ An Underappreciated Breakfast Treat ~ Recipe: Khao Deng Ruby Red Rice Porridge



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

 * Ingredients:

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

Pinch salt

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.

* Method:

  1. 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.
  2. 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