Rice porridge might not be the most famous breakfast in the Caribbean, but it holds a special place in my heart. Growing up, my grandmother would make this on cold winter mornings in the UK, and the smell of cinnamon and nutmeg drifting through the house was enough to pull us out of bed.
She made hers with white rice, milk, a good splash of condensed milk, and plenty of spice — the kind of breakfast that felt like a hug in a bowl. My version keeps that cozy spirit but swaps in brown rice and plant-based ingredients so it’s vegan-friendly, hearty, and just as delicious.
This porridge is one of those breakfasts that truly “holds you” until lunchtime, thanks to the slow-release energy from the brown rice. Whether you’re used to cornmeal, cream of wheat, or plantain porridge, this rice version is a lovely change of pace.
Ingredients I Use (and Why)
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Brown Rice – I like basmati for its aroma, but any long-grain brown rice works. It’s nuttier and more filling than white rice, with more nutritional value.
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Plant-Based Milk – I usually mix coconut milk for creaminess and almond milk for lightness. You can use just one if you prefer.
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Water – For cooking the rice and adjusting consistency.
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Spices – Cinnamon, nutmeg, and vanilla bring that warm, classic Caribbean flavor.
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Pink Salt – Just a pinch to balance the sweetness.
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Vegan Condensed Milk – I make my own coconut-based version, but you can use store-bought. It sweetens and thickens the porridge beautifully.
Why I Love Making It This Way
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It’s naturally vegan and gluten-free.
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Brown rice keeps you full for hours.
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You can make a big pot and reheat it for a quick breakfast all week.
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It’s a tasty alternative to oatmeal or smoothies when you want something warm and cozy.
How I Make It
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Optional Pre-Soak – I sometimes soak the rice overnight in warm water with a tablespoon of lime juice. It softens the grains, reduces cooking time, and makes it easier to digest.
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Cook the Rice – Drain and rinse the rice well. Add it to a large saucepan with about 3 ½ cups of water and bring to a boil.
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Simmer Gently – Reduce the heat, cover, and let it cook for about 20 minutes, checking the liquid level so it doesn’t dry out.
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Add the Milk – Pour in the plant-based milk and simmer for another 10–15 minutes, stirring occasionally so nothing sticks.
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Season It – Stir in cinnamon, nutmeg, vanilla, and a pinch of pink salt.
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Sweeten – Add vegan condensed milk to taste, stirring until the porridge is silky and fragrant.
Tips from My Kitchen
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If the porridge thickens as it cools, stir in more water or milk when reheating.
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The texture should be creamy like risotto — soft but with a little bite from the brown rice.
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You can switch up the spices with a pinch of cardamom or allspice for a twist.
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For extra richness, swap some of the almond milk for more coconut milk.
How I Serve It
Most mornings I enjoy it plain in a deep bowl with a little extra sprinkle of cinnamon. On weekends, I might add raisins, chopped mango, or sliced banana on top for a touch of natural sweetness. It’s also lovely with toasted coconut flakes or a swirl of nut butter.
Caribbean Rice Porridge
This Caribbean-inspired brown rice porridge is a cozy breakfast bowl that’s naturally vegan and bursting with warm spice.
Ingredients
- 1 cup brown rice
- 3½ cups water
- 1½ cups almond milk
- ½ cup coconut milk (optional, or use all almond milk)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon Himalayan pink salt
- Coconut condensed milk, to taste (for sweetness)
Instructions
- If you have time, soak the rice for a few hours or overnight in lukewarm water with 1 tablespoon of lime juice. This step helps soften the grains and improves digestion, but it’s optional.
- Drain and rinse the rice well. Add it to a large saucepan with the water and bring to a boil. Reduce heat to low, cover, and let it simmer for about 20–25 minutes, checking occasionally to ensure there’s still some liquid (around ¼ cup) left in the pot. Add more water in small amounts if needed.
- Pour in the almond milk and coconut milk. Continue cooking on low for another 10–15 minutes, stirring occasionally so the rice doesn’t stick. Adjust with extra milk if you prefer a looser porridge.
- Stir in the cinnamon, nutmeg, vanilla, and salt. Add coconut condensed milk to taste, mixing until the porridge is rich, creamy, and perfectly sweetened.
- Serve warm, with extra milk drizzled on top if desired.
Notes
- The porridge will thicken as it cools, so add a splash of water or milk when reheating to bring it back to a creamy consistency.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 533Total Fat 29gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 4gCholesterol 6mgSodium 372mgCarbohydrates 65gFiber 7gSugar 32gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Caribbean Rice Porridge is one of those recipes that reminds me of home — simple ingredients, slow cooking, and a flavor that feels like comfort in every spoonful. It’s the kind of breakfast you’ll want to linger over, whether you’re starting a busy day or enjoying a slow Sunday morning. If you’ve only ever had oatmeal, give this a try — it just might become your new breakfast tradition.
