Leftover black rice can skip another dinner and become breakfast with coconut milk and sugar. Ten to 15 minutes on the stove turns the cooked grains into a thick porridge with a chewy texture that oatmeal does not have.
Black rice brings a dark purple color and nutty taste to the bowl. White or brown rice can take the same route when those are what you have in the refrigerator.
Start With Rice That Is Already Cooked
This recipe begins with cooked black rice, which cuts out the time needed to cook a new batch from dry grains. Add the rice to a saucepan with coconut milk, sugar, and a pinch of salt if using.
Black rice is a whole grain, so the grains retain more chew than white rice after cooking. That texture remains as the rice simmers in coconut milk.
Give the Rice 10 to 15 Minutes With Coconut Milk
Bring the mixture to a boil, reduce the heat, then simmer for 10 to 15 minutes. Stir during cooking as the rice takes up coconut milk and the liquid thickens around the grains.
Remove the pan from the heat once the mixture reaches a porridge consistency. Let it stand for about five minutes before dividing it among bowls.
Full-Fat Coconut Milk Can Do Two Jobs
One can of full-fat coconut milk can supply both the porridge and its whipped topping. Chill the can first if you plan to make coconut whipped cream.
Cold storage separates the solid coconut cream from the liquid. Scoop about ¼ cup of the firm cream from the top for whipping, then stir the rest of the can before measuring what you need for the porridge.
Check the Can Before Making Coconut Whipped Cream
Pure, full-fat coconut milk works best when the cream needs to whip. Additives can prevent the fat from separating and forming the firm layer needed for the topping.
Chill the mixing bowl and beaters as well. Beat the reserved coconut cream with vanilla bean paste for three to five minutes, then keep it refrigerated until the porridge is ready.
Fruit Adds Contrast to the Dark Rice
Fresh fruit brings color and acidity against the coconut and black rice. Kiwi works well, while berries, mango, banana, or citrus can change the bowl based on what is on hand.
Coconut flakes can add another texture. Spoon coconut whipped cream over the rice after it has cooled enough that the topping will not melt on contact.
White or Brown Rice Can Take the Same Route
Black rice gives the porridge its purple-black color, but the method does not depend on that variety. Cooked white or brown rice can replace it when those leftovers are already in the refrigerator.
Texture will change with the grain. White rice produces a softer result, while brown rice keeps more chew.
Add More Liquid When Reheating
Store leftover porridge in an airtight container in the refrigerator for up to three days. The rice can continue taking up liquid as it sits, leaving the porridge thicker the next morning.
Add coconut milk or another liquid when reheating on the stove or in the microwave until the porridge returns to the consistency you want.
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