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Coconut Milk Rice Porridge served on a plate

Coconut Milk Rice Porridge

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Coconut milk rice porridge simmers jasmine rice in full-fat coconut milk and water until creamy and thick, with a gentle simmer and frequent stirring preventing burning. This dish works perfectly as a warm, filling breakfast or a soothing dessert with a silky texture from slow starch release and rich coconut milk.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: Southeast Asian
Ingredients Method Notes

Ingredients
  

  • 1 cup white rice jasmine or sushi, rinsed until water runs clear
  • 13.5 oz coconut milk full-fat, shake can before opening
  • 3 cups water adjust as needed to control porridge thickness
  • 0.5 teaspoon salt
  • 2.5 tablespoon sugar palm or white, add at end
  • 1 inch fresh ginger optional, thinly sliced
  • 2 leaves pandan leaves optional, tied in knot

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.

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