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Forbidden Rice Breakfast Porridge (gluten free, soy free, vegan)

August 8, 2016 By Jessica

Growing up, my mother would often serve big bowls of porridge with plenty of sugar on top. Even during the summer in the Catskills, but with heaping spoons of freshly picked blueberries – my favorite way. In Russian, we call it mannaya kasha, which is basically wheat semolina based Cream of Wheat, made with milk. Not exactly a breakfast of champions. What did I know, I thought it was normal to get bloated and feel the need to pass out soon after. Needless to say, this is a better porridge option without the belly-aching, sugar-crashing side effects … what I like to call the ‘new and improved’ version of breakfast porridge. A whole lot healthier and I must say, a whole lotta DELICIOUS.forbidden-rice-porridge-gluten-free-soy-free-vegan-from-jessicas-kitchen-food-blog-6 (1 of 1)IMG_1480

I came across the recipe in Amy Chaplin’s cookbook at home in the whole food kitchen. I thought it was clever to use the superfood, forbidden rice, in porridge and liked the idea of making a big batch on the weekend while doing laundry for quick, nutritious breakfasts during the week. I was intrigued but went with it and happy I did because we are hooked!

The first time I tried forbidden rice, also known as Chinese black rice, was a few years ago in the Caribbean, served as a cold salad tossed with nuts and mango. Before that, I’ve never heard of it. Little did I know, this ancient grain is the highest in protein (10 grams per cup), fiber, and anti-inflammatory anthocyanins of all rice varieties (more about benefits of anthocyanins here ).  forbidden-rice-porridge-from-jessicas-kitchen-gluten-free-vegan-soy-free (1 of 1)a-forbidden-rice-porridge-gluten-free-soy-free-vegan-from-jessicas-kitchen-food-blog-5 (1 of 1)What makes this different from a rice pudding is the finer texture of the rice since it has been soaked overnight, and it’s far less sweet and custardy than the dessert. It does have a sweetness to it, but not overly so.

And despite the amount of coconut here, it does not taste like a tropical coconut cocktail. The creamy coconut is a mild back note to the hearty rice, and as far as taste goes, it’s grassier, or earthier, if you will than say long grain rice and lighter than brown rice. If you prefer a more dessert-like sweetness, drizzle on some syrup. We love fresh mango (or berries and bananas), but any seasonal fruit will do. Happy Monday!forbidden-rice-porridge-gluten-free-vegan-soy-free-from-jessicas-kitchen-blog

Forbidden Rice Porridge (gluten free, soy free, vegan)
 
Save Print
Prep time
10 mins
Cook time
70 mins
Total time
1 hour 20 mins
 
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!
Jessica: From Jessica's Kitchen
Recipe type: Breakfast
Serves: 6
Ingredients
  • 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
Preparation
  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:
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gluten free dairy free recipes
recipe image
Recipes
Forbidden Rice Breakfast Porridge
Published On
2016-08-08
Preparation Time
10 min
Cook Time
70 min
Total Time
70 min
Average Rating
51star1star1star1star1star Based on 6 Review(s)

Filed Under: breakfast, main dishes, vegan Tagged With: breakfast, dairy-free, gluten-free, light and easy recipes, main dishes, soy-free, vegan

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Comments

  1. Paulette says

    August 8, 2016 at 3:25 pm

    What a combination .... this porridge looks yummy and is actually healthy for you? That's what I call an ideal dish.
    Reply
    • Jessica says

      August 9, 2016 at 6:53 pm

      I couldn't agree more, hope you give it a try Paulette!
      Reply
  2. Larissa says

    August 8, 2016 at 3:33 pm

    Oo yummy yum yum
    Reply
  3. Jo says

    August 8, 2016 at 4:26 pm

    Liking these light but untraditional summer recipes! Keep em coming!!
    Reply
    • Jessica says

      August 9, 2016 at 6:52 pm

      Ha! Thanks so much Jo - that's been the vibe lately with all the summer heat. :-)
      Reply
  4. Galina A says

    August 8, 2016 at 7:30 pm

    It looks yummy and delicious.
    Reply
    • Jessica says

      August 9, 2016 at 6:49 pm

      Thanks so much, hope you give it a try!
      Reply
  5. Trish says

    August 8, 2016 at 8:29 pm

    I'm allergic to coconut and almond. What other dairy free milk do you suggest with the same results? Thanks in advance.
    Reply
    • Jessica says

      August 9, 2016 at 6:48 pm

      Trish, Rice, hemp or cashew milk will all yield good results. Enjoy!
      Reply
  6. Lauren says

    August 12, 2016 at 8:36 am

    Found the rice at my Whole Foods to try the recipe with half maple syrup. I thought it was really good but next time will add the amount you suggested since it wasn't sweet enough. I added syrup on top with sliced peaches and flax seeds. Great recipe, thanks!
    Reply
  7. Nancy says

    August 15, 2016 at 2:18 pm

    I want to eat healthy, so I'm switching to a Vegetarian diet, and occasionally i will eat certain vegan meals. I bought a small bag of black rice at an organic grocery store, i am going to try this recipe. :)
    Reply
    • Jessica says

      August 16, 2016 at 10:13 am

      I'm with you Nancy, eating healthy is a top priority (most days!). This is not only healthy but also delicious...hope you enjoy it as much as we do. :)
      Reply
  8. Brooke Evans says

    August 20, 2016 at 12:35 pm

    Jessica, I made this today and topped it with peaches. Had to say thank you for the amazing recipe! I am familiar with black rice and have made it as a side but never as a hot cereal. Happy I gave it a try!
    Reply
  9. Naomi says

    August 24, 2016 at 11:31 pm

    Will never think of porridge the same way again. I always hated it but my boyfriend loves it so I made this. This is nothing like the bland mushy kind I remember. I am now a converted porridge lover lol!
    Reply
  10. Mindy says

    September 3, 2016 at 12:36 pm

    This is a delicious new take on my breakfast cereal, thank you! I will definitely make it again but using less maple syrup next time since I don't have much of a sweet tooth but other than that it's the perfect breakfast bowl!
    Reply
  11. Erin says

    September 17, 2016 at 5:29 pm

    This does not taste healthy at all and I mean that in a good way. The recipe came out as written which is always nice and beyond delicious! I added fresh figs instead of mango and it was perfect. :)
    Reply
  12. Robin says

    November 7, 2016 at 5:53 pm

    I just finished a big bowl of this porridge for dinner because I love to have breakfast for dinner and it was incredible. Not only was it so filling it was easy to make after the soaking process. Great recipe! My only question is can I freeze portions to thaw a day in advance?
    Reply
    • Jessica says

      November 8, 2016 at 11:15 am

      So happy you love it! I have never froze this before so I can't say for certain. I have had it in the fridge for a week though - hope that helps!
      Reply
  13. Rebecca says

    February 25, 2017 at 10:52 am

    OMG what a breakfast treat! It almost tastes like rice pudding. I topped mine with blueberries and raspberries and couldn't get enough of it. Thanks for a new breakfast option. :)
    Reply
  14. Iris says

    March 14, 2017 at 8:52 am

    I couldn't stop smiling while eating, it is pure bliss. It doesn't feel heavy as I thought it may be. Such an easy recipe that I will keep on repeat. Thanks!!
    Reply
  15. carmen clow says

    September 30, 2020 at 10:36 am

    Little late to the party..can I use an instant pot. Also could I combine oatmeal and rice or would that be gross.lol
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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