Forbidden Rice Porridge (gluten free, soy free, vegan)
Prep time
Cook time
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Easy to make and delicious to eat. This superfood porridge can be served warmed or chilled and keeps well in the fridge for a quick go-to breakfast with your favorite toppings. Enjoy!
Recipe type: Breakfast
Serves: 6
  • 2 cups forbidden black rice, washed and soaked 12 hours in 6 cups of water
  • 1 15-oz can full-fat coconut milk
  • 3 cups non-dairy creamer (I use hazelnut or vanilla flavors by So Delicious)
  • 2 cups water
  • 1 teaspoon kosher salt
  • ½ cup blonde coconut nectar, or maple syrup
  • dried coconut chips
  • fresh mango
  • optional: additional non-dairy milk or creamer
  1. Drain the forbidden rice and add to a medium heavy-bottomed (4 quarts) stock pot. Add canned coconut milk, creamer, water. Set on high heat and bring to a boil, then add kosher salt and coconut nectar (or syrup) and stir well. Cover, reduce heat to low, and simmer, stirring every few minutes, for 40-50 minutes. You will know it's ready when large bubbles appear on the surface, the stirring feels thick and resistant, and the rice has absorbed about two-thirds of the liquid. Frequent stirring will help break down the starches resulting in a creamier texture. The porridge will thicken as it cools or refrigerated overnight. Serve hot or chilled with additional creamer, coconut milk, or water for desired consistency then add coconut chips and fresh mango and serve.
  2. Note:
  3. Forbidden black rice can be found in most health food stores or online.
  4. This also makes a lovely dessert with a scoop of fruit compote and non-dairy whipped cream (we love Coco Whip by So Delicious).
  5. Extra can be stored in the refrigerator for up to 5 days. It will thicken up further, simply add some of your favorite non-dairy milk and stir for desired consistency.
  6. Some variations we love: Hazelnut creamer adds a nutty sweetness to the porridge and goes well with sliced banana, chocolate syrup, and cocoa nibs. Sliced peaches or plum with pumpkin seeds and a sprinkle of cinnamon is another tasty variation. In the winter:
Recipe by From Jessica's Kitchen at