Name: Caribbean Rice Porridge
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Caribbean
Ingredients: 4 cups water; 2 cinnamon sticks; 1 teaspoon whole cloves; 1 inch dried orange peel; 1 cup long grain white rice, rinsed; 1/2 teaspoon salt; 1 cup coconut milk; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1/2 cup Demerara sugar; 1 teaspoon grated nutmeg; 1 cup powdered milk (optional); 1 cup evaporated milk (optional)

Caribbean Rice Porridge is a rich and soothing breakfast that I make when I want something warm, creamy, and deeply comforting. It blends rice with cinnamon, cloves, orange peel, vanilla, almond extract, and coconut milk to create a fragrant porridge that feels both cozy and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups water

2 cinnamon sticks

1 teaspoon whole cloves

1 inch dried orange peel

1 cup long grain white rice, rinsed

1/2 teaspoon salt

1 cup coconut milk

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup Demerara sugar

1 teaspoon grated nutmeg

1 cup powdered milk, optional

1 cup evaporated milk, optional

Directions

I start by adding the water, cinnamon sticks, whole cloves, and dried orange peel to a large pot over medium heat. I cover the pot, bring everything to a boil, and let it boil for about 10 minutes so the water can absorb all the warm spice flavors.

While the spiced water is boiling, I add the rinsed rice to a food processor and pulse it 2 to 3 times. I do this to create a broken-rice texture, which helps the porridge cook into a softer and creamier consistency.

Next, I add the broken rice and salt to the spiced water. I stir well, bring it back to a boil uncovered, then reduce the heat to low. I let it simmer for about 20 minutes, stirring from time to time, until the rice is fully cooked and the porridge starts to thicken.

Once the rice is tender, I stir in the coconut milk, vanilla extract, almond extract, Demerara sugar, and grated nutmeg. I mix everything until the porridge becomes smooth, creamy, and fragrant.

When I want an even richer finish, I stir in the powdered milk and evaporated milk just before serving. I serve it hot for the most comforting bowl.

Servings and timing

This recipe makes 4 servings. I need about 5 minutes for prep, 30 minutes for cooking, and 35 minutes total from start to finish. Each serving contains approximately 639 calories.

Variations

I can easily adjust this porridge to match my taste. When I want a dairy-free version, I leave out the powdered milk and evaporated milk and rely only on coconut milk for creaminess. If I like a thinner porridge, I stir in a little more water or milk at the end. For a sweeter bowl, I add a bit more Demerara sugar. I can also change the spice level by using extra nutmeg or an additional cinnamon stick for a stronger flavor. Sometimes I top it with raisins, fresh fruit, or a sprinkle of cinnamon for a different finish.

Storage/Reheating

I store leftover porridge in an airtight container in the refrigerator for up to 3 days. As it sits, I notice it thickens quite a bit, which is normal. When I reheat it, I add a splash of water, regular milk, or coconut milk to loosen the texture. I warm it gently on the stovetop over low heat or in the microwave in short intervals, stirring between each one until it is smooth again.

FAQs

Can I make this porridge without a food processor?

Yes, I can. The food processor helps create the broken-rice texture, but I can still make the recipe with whole rice. The final texture may be a little less creamy, but it will still taste delicious.

Can I use another type of milk?

Yes, I can swap in other kinds of milk depending on what I have. I find coconut milk gives the porridge its classic richness, but regular milk or another plant-based milk can also work.

Why is my porridge too thick?

Rice porridge naturally thickens as it cooks and even more as it cools. When mine gets too thick, I stir in extra water or milk until it reaches the texture I like.

Can I make it less sweet?

Yes, I can reduce the amount of Demerara sugar to suit my preference. I like that this recipe is easy to adjust, especially when I want the spice flavors to stand out more.

Can I serve this for more than breakfast?

Absolutely. I enjoy it as a cozy breakfast, but I can also serve it as a snack or even a light dessert when I want something warm and sweet.

Conclusion

Caribbean Rice Porridge is one of those comforting recipes that fills my kitchen with warmth and incredible aroma. I love how the spices, coconut milk, and rice come together in such a creamy and satisfying way. Whether I keep it simple or make it extra rich, this porridge always feels like a cozy homemade treat that is worth making again.

📖 Recipe:

Caribbean Rice Porridge

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Author: Sophia
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Caribbean Rice Porridge is a warm, creamy breakfast made with fragrant spices, coconut milk, and rice for a comforting and satisfying start to the day.