Creamy coconut milk with soft rice grains that break apart on the spoon. That's what happens when you simmer jasmine rice slowly with full-fat coconut milk and just enough water to keep it loose.
The pot does most of the work. You stir every few minutes to prevent sticking and watch the texture thicken into porridge.
This works for light breakfasts when you want something warm and filling without eggs or toast. It also doubles as a soothing dessert after dinner.
Coconut milk rice porridge cooks jasmine rice in coconut milk and water until creamy and thick. Gentle simmering and frequent stirring prevent the bottom from burning and the coconut milk from separating. Make this when you need a comforting breakfast or light dessert that feels intentional but requires minimal effort.
Why This Recipe Works
Low heat and periodic stirring release the rice starch slowly, creating a creamy texture without breaking the grains too much. For a version that comes together quickly, this quick waffles recipe uses a similar gentle cooking approach with different ingredients.
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Prep Time
5 min
Cook Time
30-40 min
Total Time
35-45 min
Servings
4 servings
Difficulty
Easy
Category
Breakfast | Dessert
Quick Tip
Simmer gently; stir often for creaminess
Best For
Weeknight | Soothing meal
Five things that make this work:
- Short-grain rice releases more starch - jasmine or sushi rice creates the creamy texture you want, while long-grain stays too separated
- Full-fat coconut milk provides richness - the fat content keeps the porridge silky instead of watery
- Low heat prevents separation - simmering around 180°F keeps the coconut milk emulsified instead of breaking into oil and water
- Stirring every five minutes - regular agitation prevents sticking and helps the rice break down evenly
- Adding liquid gradually - you control the final thickness by adjusting water or coconut milk in the last ten minutes
What You'll Need
The rice type matters more than the brand. We keep a batch ready for nights like this - this quick salad dish pairs well when you need something fresh alongside warm porridge.
- 1 cup white rice (jasmine or sushi)
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups water
- ½ teaspoon salt
- 2-3 tablespoon sugar (palm or white)
- 1-inch piece fresh ginger (sliced)
- 2-3 pandan leaves (tied in knot)
Ingredient Details
- White rice (jasmine or sushi)
Rinse under cold water until the water runs clear, about 2-3 minutes, to remove excess surface starch that causes gummy texture - Full-fat coconut milk
Shake the can before opening to recombine separated cream and liquid; avoid light coconut milk which produces thin, watery porridge - Water
Use the amount as a starting point and adjust in the last 10 minutes based on how thick you want the final porridge - Salt
Add early to balance the coconut sweetness; start with less and adjust at the end since you can always add more - Sugar
Palm sugar adds caramel depth, but white sugar works fine; add at the end so you can control sweetness level after tasting - Ginger (optional)
Slice thinly and add at the start for warming flavor; remove before serving or leave in for stronger ginger taste - Pandan leaves (optional)
Tie the leaves in a knot to release aroma without shredding into the porridge; remove before serving for clean presentation
Ingredient Swaps
Brown rice needs 15-20 more minutes and more liquid, but it adds nutty flavor if you have the time. For a version that comes together quickly, homemade coleslaw recipe works as a fresh contrast when serving this for brunch.
Four swaps that work:
- Short-grain brown rice instead of white rice - adds whole grain nutrition and nuttier flavor but requires longer cooking time and more liquid to soften completely
- Maple syrup instead of sugar - dissolves slower so add it earlier in the cooking process; use slightly less since it's sweeter than white sugar
- Coconut water instead of plain water - increases coconut flavor and adds natural sweetness, so reduce the added sugar by half
- Vanilla extract instead of pandan leaves - use ½ teaspoon at the end of cooking for aromatic sweetness without the herbal notes
Almond Milk
Works for: dairy-free diets when coconut flavor isn't critical
Skip if: you want traditional creamy richness and coconut taste
Instant Rice
Works for: quick meals when you need porridge in 15 minutes
Skip if: you want properly creamy texture since instant rice lacks starch
Rice Cooker Method
Works for: hands-off cooking when you need to multitask
Skip if: you want precise control over thickness and texture
Instructions
You need 35-45 minutes with most of it hands-off. We keep a batch ready for nights like this - a creamy homemade side adds texture contrast when the porridge feels too simple on its own.
Rinse the rice under cold water in a fine mesh strainer until the water runs clear, about 2-3 minutes. Shake off excess water and transfer rice to a medium saucepan.
Add coconut milk, water, salt, and optional ginger or pandan leaves to the saucepan with the rice. Stir once to combine, then bring to a gentle simmer over medium heat without stirring.
Once simmering, reduce heat to low and cover the pan partially with the lid. Stir every 5 minutes with a wooden spoon, scraping the bottom to prevent sticking, for 25-30 minutes total.
Check texture after 25 minutes - the rice should be soft and breaking apart with a creamy but still pourable consistency. Add warm water or coconut milk 2 tablespoons at a time if it's too thick, or simmer uncovered to thicken if needed.
Remove from heat, discard ginger slices or pandan leaves, then stir in sugar to taste. Let the porridge rest off the heat for 5 minutes before serving to allow the texture to set slightly.
What to Serve With It
Sweet porridge needs textural contrast to keep each bite interesting. For more complete breakfast ideas, easy chicken meal planning covers similar morning combinations with different protein options.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Fresh mango slices | Easy | Bright acidity cuts through creamy coconut richness | Arrange slices on top just before serving |
| Toasted shredded coconut | Easy | Adds crunchy texture and intensifies coconut flavor | Toast in dry pan 2-3 minutes, sprinkle warm |
| Crushed peanuts | Easy | Provides nutty contrast and satisfying crunch | Chop coarsely and scatter over individual bowls |
| Palm sugar syrup | Medium | Deep caramel notes add complexity to mild sweetness | Drizzle 1-2 teaspoons over each serving |
| Candied ginger bits | Easy | Spicy-sweet contrast balances creamy porridge | Chop finely and sprinkle sparingly on top |
Three ways to serve it:
- Breakfast bowl - top with sliced banana, toasted coconut, and a drizzle of honey for a complete morning meal
- Light dessert - serve warm in small bowls with mango slices and crushed peanuts for a Southeast Asian-style sweet
- Savory variation - skip the sugar, add fried shallots and a soft-boiled egg on top for a different flavor direction
Store and Reheat
Porridge thickens in the fridge overnight, so you'll need to loosen it when reheating. Rich mains need something to cut through, and a creamy homemade potatoes recipe does exactly that when you want a more substantial breakfast spread.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 5-7 min | Even reheating with best texture control; add liquid and stir constantly |
| 📦 Microwave | 2-3 min | Single servings when you're in a rush; stir halfway through |
| 🔥 Oven | 10 min at 300°F | Batch reheating in oven-safe dish; cover with foil and stir once |
For best results when storing:
- Cool porridge completely at room temperature before refrigerating - hot porridge creates condensation in the container that makes the texture watery
- Store in shallow airtight containers - spreads the porridge thin for faster cooling and even reheating later
- Add 2-3 tablespoons water or coconut milk when reheating - thickened porridge needs extra liquid to return to creamy consistency
- Reheat gently and stir frequently - high heat causes the coconut milk to separate; keep it low and stir every 30 seconds
- Freeze in portions if storing longer than 4 days - individual servings thaw and reheat faster than a large batch
Frequently Asked Questions
Cook for 30-40 minutes total at a gentle simmer. The rice needs 25-30 minutes of covered simmering with stirring every 5 minutes, plus 5 minutes resting off heat before serving.
Yes, store it in the fridge for 3-4 days in an airtight container. Reheat on the stovetop with 2-3 tablespoons of water or coconut milk, stirring frequently, since it thickens considerably when cold.
Fresh mango slices, toasted shredded coconut, crushed peanuts, and palm sugar syrup work best. For savory versions, try fried shallots and a soft-boiled egg instead of sweet toppings.
The rice grains should be completely soft and breaking apart when pressed with a spoon, with a creamy consistency that's thick but still pourable. If you can see individual grains that hold their shape, cook 5-10 minutes longer.
Yes, but the texture will be thinner and less creamy since almond milk has lower fat content. Use unsweetened almond milk and add an extra 2 tablespoons to compensate, though the coconut flavor will be missing entirely.
Coconut Milk Rice Porridge
Ingredients
Method
- Rinse the rice under cold water in a fine mesh strainer until the water runs clear, about 2-3 minutes. Shake off excess water and transfer rice to a medium saucepan.1 cup white rice
- Add coconut milk, water, salt, and optional ginger or pandan leaves to the saucepan with the rice. Stir once to combine, then bring to a gentle simmer over medium heat without stirring.13.5 oz coconut milk, 3 cups water, 0.5 tsp salt, 1 inch fresh ginger, 2 leaves pandan leaves
- Once simmering, reduce heat to low and cover the pan partially with the lid. Stir every 5 minutes with a wooden spoon, scraping the bottom to prevent sticking, for 25-30 minutes total.1 cup white rice, 13.5 oz coconut milk, 3 cups water, 0.5 tsp salt, 1 inch fresh ginger, 2 leaves pandan leaves
- Check texture after 25 minutes-the rice should be soft and breaking apart with a creamy but pourable consistency. Add warm water or coconut milk 2 tablespoons at a time if it's too thick, or simmer uncovered to thicken if needed.1 cup white rice, 13.5 oz coconut milk, 3 cups water
- Remove from heat, discard ginger slices or pandan leaves, then stir in sugar to taste. Let the porridge rest off the heat for 5 minutes before serving to allow the texture to set slightly.2.5 tbsp sugar
Notes
- Keep heat low enough for gentle bubbles to prevent coconut milk separation and burning.
- Stir porridge every 5 minutes to avoid sticking and promote creamy texture.
- Adjust water or coconut milk in the last 10 minutes to achieve desired thickness.
