February 20, 2017

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!
 

Ingredients

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
 
Instructions

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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Fay & Angela

In our family cooking is a loving gesture. Our mission is to spread that love around the world by sharing our beloved family recipes. Our Jamaican recipes have been passed down for generations, are easy to prepare and very authentic! We know you'll love them. Enjoy!

Fay & Angela

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