The only difference between this Jamaican rice porridge recipe and it’s cousin the more popular rice pudding is the consistency of the finished dish. Rice is one of the many varieties of porridge commonly served for breakfast in the Caribbean. Thick and sweet, rice porridge is laced with fragrant spices like nutmeg, cinnamon and vanilla. Porridge in sweet and savory varieties is a common part of North American and Asian cuisine. Still I daresay it is more popular in the Caribbean than in other cultures.
Even though I love cooked rice plain or with other ingredients rice porridge is not a personal favorite. The sentiment is likely shared by many Jamaicans since rice porridge is not nearly as common as its cornmeal, oatmeal peanut and other varied counterparts. Still. I felt compelled to include a rice porridge recipe in my collection since it is a well-known Caribbean breakfast dish. Plus its a great flavorful way to use leftover rice.
Rice Porridge Recipe
- 3 + ¼ cups water
- 1 teaspoon salt
- 1 C white rice
- 1 TB flour
- 1 cup milk or coconut milk
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup sugar
Add salt, rice and 3 cups water to a medium saucepan and bring to a boil over medium heat. Reduce heat to medium low and cook for about 20 minutes until rice softens. In a small bowl mix flour and ¼ cup water to form a thick paste. pour in milk and mix. Add mixture to rice. remaining ingredients. Raise heat to medium and simmer and simmer for 7 to 10 minutes until porridge thickens.
Serve porridge alone or with a slice of thick crusty bread
Serve while hot.
*If reheating. Reheat over a low to medium-low fire while slowly stirring in milk, 1 tablespoon at a time until desired thickness is achieved and porridge is hot.
If using cooked rice reduce water by 1 cup