Coconut Rice Porridge
A creamy breakfast porridge made with jasmine rice, coconut milk, and traditional Thai flavorings. This comforting morning dish is topped with fresh fruits, nuts, and a drizzle of honey.
Ingredients
- 1 cup jasmine rice, rinsed
- 3 cups water
- 1 can coconut milk (13.5 oz cans)
- 2 tbsp palm sugar, grated (or brown sugar)
- 1/4 tsp salt
- 1 pandan leaf, knotted (optional)
- 1 ripe mango, diced
- 1 banana, sliced
- 1/4 cup toasted coconut flakes
- 4 tsp honey, for drizzling
- 2 tsp toasted sesame seeds
Instructions
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1
In a medium saucepan, combine 1 cup rinsed jasmine rice, 3 cups water, and 1 knotted (optional) pandan leaf if using. Bring to a boil over medium-high heat.
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2
Reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked and most of the water is absorbed.
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3
Remove the pandan leaf. Add 1 can coconut milk (13.5 oz cans), 2 tbsp grated (or brown sugar) palm sugar, and 1/4 tsp salt to the rice. Stir well to combine.
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4
Continue to cook over low heat, stirring frequently, for about 10-15 minutes until the mixture thickens to a porridge-like consistency. Add more water if needed to achieve desired thickness.
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5
Divide the porridge among serving bowls. Top with diced 1 diced ripe mango, sliced 1 sliced banana, 1/4 cup toasted coconut flakes, and 2 tsp toasted sesame seeds.
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6
Drizzle with 4 tsp for drizzling honey and serve warm.