Jamaican Rice Porridge is a great way to use leftover rice. We Jamaicans will make porridge out of just about any ingredient – cornmeal, green banana, plantain, peanuts. This recipe is no different. However, I do think that its origin may come from British rice pudding. That’s because the ingredients are similar, and when I first went to England and I was introduced to rice pudding I thought, that’s rice porridge! Rice pudding, however, is baked in the oven and this recipe is made like a traditional porridge on the stovetop.
Rice porridge was one of my children’s favourites. Angela loved when I put a dollop of strawberry jam in the middle of her porridge too. Though it’s not required, to make your rice porridge extra delicious I recommend using some coconut milk, as I note in the video and recipe below. Give it a try. It’s always a way to wake up to. Enjoy!
3 cups Milk (or half cow’s milk; half coconut milk)
½ tsp Salt
¼ tsp Nutmeg
1 ½ tsp ground Cinnamon (or 2 Cinnamon Sticks)
2 tsp Vanilla Extract
2 cups Cooked White Rice (packed)
½ cup Raisins
2 Tbsp Cornstarch
¾ cup Cold Water
Sweetened Condensed Milk to taste
Pinch Brown Sugar
1. Put milk in saucepan on High heat
2. Stir in spices: salt, nutmeg, cinnamon, vanilla
3. Add cooked rice and raisins to saucepan and stir
4. Bring to a boil then lower heat and stir for 5 minutes
5. Mix together cornstarch and cold water
6. Add ½ cornstarch mixture to porridge and stir until thickens; add more as needed.
7. Sweeten porridge with condensed milk
8. Pour into bowl and sprinkle with brown sugar garnish
Makes 2 servings
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