Caribbean Rice Porridge

overhead view of two bowls of rice porridge sitting on a brown round wooden board

Caribbean Rice Porridge

Caribbean breakfast wouldn't be complete without the classic rice porridge. This hearty and creamy dish is elevated with the flavors of vanilla, almond, and a blend of warm spices. This recipe comes with two cooking options: the stovetop or Instant Pot.

Course Breakfast

Cuisine Caribbean, Guyanese, Jamaican

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Prep Time 5

Cook Time 30

Servings

Calories 639kcal

Equipment

Large Pot
Instant Pot optional

Ingredients

4 cups water
2 Cinnamon Sticks
1 teaspoon whole cloves
1 inch dried orange peel
1 cup long grain white rice rinsed
½ teaspoon salt
1 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 Cup Demerara Sugar or sweetener of choice
1 teaspoon grated nutmeg
1 cup powdered millk optional
1 cup evaporated milk

Instructions

Add the water, cinnamon, cloves and dried orange peel to a large pot over medium heat. Cover and bring to a boil. Boil for about 10 minutes to infuse the water with the spices.
Before moving to the next step you may remove the spices from the water and discard them if you like. Or keep them in to continue cooking along with the rice for a more intense flavor.
While the water and spices are boiling, add the rinsed rice to a food processor and pulse 2-3 times to make broken rice. Then when the spice infused water is ready, add the broken rice and the salt and mix together well.
Bring the rice to a boil uncovered then reduce the heat to low and simmer until the rice is cooked (about 20 minutes), stirring occasionally to prevent the rice from sticking.
Then add the coconut milk, vanilla and almond extract, brown sugar and the nutmeg. Mix together and enjoy.
To take this recipe up a notch, add the optional evaporated and powdered milk and mix together well before serving. Enjoy a cup of this porridge while it is still hot.

Instant Pot Instructions:

Add the water, rice and spices to the instant pot. Then seal up the instant pot and pressure cook on high for 10 minutes. Use the rapid release function to release the pressure from the instant pot.
Then add the coconut milk, vanilla extract, almond extract, sugar and nutmeg and mix together well. Finish off with the evaporated milk and milk powder if using and serve hot.

Nutrition