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close up of pomegranate topping on rice porridge

Sweet Coconut Rice Porridge

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  • Author: Brit Kapustina
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6
    • Prep Time: 5 minutes
    • Cook Time: 1 hour
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: Norwegian


Sweet Coconut Rice Porridge

  • 1 cup (200 grams) jasmine rice
  • 2 cups (500 ml) water
  • 4 cups (1 liter) whole milk
  • 1 cup (250 ml) full-fat coconut milk
  • 3 tablespoons granulated sugar
  • kosher salt to taste

For Serving

  • option 1: butter and cinnamon
  • option 2: toasted pecans, coconut flakes, and pomegranate arils


  1. Briefly rinse the rice to remove any impurities.
  2. Bring the water and rice to a simmer in a pot over medium-high heat. Simmer for about 10 minutes or until most of the water is absorbed, stirring occasionally.
  3. Reduce the heat to medium (or a bit lower if it’s cooking too fast) and stir in one cup (250 ml) of the milk. Cook, stirring often, until most of the milk has been absorbed (5-10 minutes). Repeat this step three times.
  4. Pour in the coconut milk. Stir often until the coconut milk has been absorbed.
  5. Stir in the sugar and a pinch of salt.
  6. Serve warm and top with a pat of butter and your favorite toppings.