Coconut Black Rice Breakfast Porridge

coconut black rice breakfast porridge in a grey bowl topped with strawberries, coconut and coconut whipped cream.

Just 3 simple ingredients transform into a creamy, luxurious black rice breakfast porridge that will warm you up on cold mornings! (vegan, gluten-free)


  • 1 cup cooked black rice
  • 1 1/4 cups canned coconut milk (see notes if making coconut whipped cream)
  • 1 tsp sugar (use raw cane sugar if necessary)
  • 1/4 tsp salt (if cooked rice is unsalted)

For Coconut Whipped Cream:

  • 1/4 cup coconut cream
  • 1/4 tsp vanilla bean paste or vanilla extract


  1. If you're making the coconut whipped cream, place the coconut milk in the refrigerator so that the liquid and solids can separate. You can place it in the refrigerator overnight, if you'd like. Also chill the mixing bowl and whisk attachment or hand beaters.
  2. Open the can of coconut milk without shaking. Scoop out 1/4 cup of the coconut cream (the solid portion). Stir the remaining contents of the can and set aside for the porridge.
  3. Using the chilled bowl and whisk attachment, whip the coconut cream with the vanilla until light and fluffy, 3-5 minutes. Refrigerate until you're ready to serve.
  4. In a small saucepan, combine cooked rice, sugar, salt (if using) and 1 1/4 cups coconut milk.
  5. Bring to a boil over medium heat and simmer, stirring, until creamy, about 10-15 minutes. 
  6. Remove from heat and let stand for about 5 minutes to thicken.
  7. Scoop into bowls and top with any toppings you like.


  • If you are making the coconut whipped cream, use one full can of full fat coconut milk for the entire recipe. Chill the coconut milk in order to separate the cream from the coconut water. Open the can and scoop out the 1/4 cup coconut cream that you will use for the whipped cream, then use the remaining contents of the can for the porridge.
  • It's important to use full fat, pure coconut milk without any additives for coconut whipped cream, or else it won't work. If you're skipping the coconut whipped cream, you can use any canned coconut milk.
  • I like the coconut whipped cream without any sugar, but if you prefer a little more sweetness, add a pinch of sugar when whipping.
  • Leftover porridge can be stored in an airtight container in the refrigerator up to 3 days. Reheat it in the microwave or over the stove, adding more liquid as needed. 
  • You can use leftover white or brown rice in this recipe also.

Keywords: vegan black rice breakfast porridge, coconut black rice porridge