Breakfast · 40 min · thai

Black Rice Porridge with Coconut and Mango

Black rice does the heavy lifting here, with coconut milk rounding it out. A Thai breakfast that takes 40 minutes, start to finish. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 1/2 cup Black rice
• 1 cup Coconut milk
• 3/4 cup Mango
• 2 tbsp Palm sugar
• 1 pinch Salt
• 1 tbsp Toasted coconut

Steps

1. Rinse the black rice until the water runs mostly clear.
2. Simmer with 2 cups of water 30 minutes, stirring occasionally, until the grains split and the porridge turns inky and thick.
3. Stir in the coconut milk, palm sugar, and salt; simmer 5 more minutes.
4. The porridge should fall slowly off a spoon; thin with hot water if it seizes.
5. Dice the mango while it rests 5 minutes off the heat.
6. Serve in deep bowls topped with mango and toasted coconut.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes