Black Rice Porridge with Mango & Coconut

Black Rice Porridge with Mango & Coconut

black rice porridge with mango

I have been having some serious withdrawals from Asia lately, in particular strange cravings for mango sticky rice and black rice coconut porridge. During my seasonal kitchen clean out, I found a packet of Zambrero Organic Black Rice and couldn’t wait to whip up a big bowl of comforting porridge for breakfast.

Black rice porridge is commonly served for breakfast in South East Asia and even doubles as a dessert dish in some countries. In Ancient China , black rice was typically reserved for emperors to promote better health. Other countries have quickly cottoned on to this delicious dish including Ottolenghi’s Nopi in London (one of my favourite brunch destinations). I found this recipe in Emma Dean’s cookbook ‘A Homegrown Table.’

black rice porridge with mango

There’s something so delicious and comforting about a big bowl of coconut infused black rice. It’s great to warm up on a chilly morning but I also love it in summer, laden with tropical fruits like fresh mango and passionfruit. This provides the dish with a hint of freshness to cut through the creaminess of the porridge.

Not only does black rice taste delicious, but it’s also packed full of nutritional benefits, making it one of nature’s super foods. Also known as ‘forbidden rice’ black rice contains one of the highest levels of anthocyanin found in foods, even higher than blueberries. Anthocyanin has been found to help fight cancer, heart disease and promote better immunity.  It’s also  a source of fibre, iron, folic acid and rich in Vitamins E, B1 and B2.

Black rice needs a slightly longer cooking time than white rice, to ensure it is soft and creamy. The deep black colour turns a beautiful deep purple when cooked.

You can find this black rice in Asian grocery stores and some gourmet supermarkets.

Black Rice Porridge with Mango & Coconut
Prep time
Cook time
Total time
A delicious and comforting bowl of Black Rice Porridge to start your morning. Serves two.
Recipe type: Breakfast
Cuisine: Asian
  • ½ cup of black rice
  • 400ml coconut milk
  • 250ml water
  • 3 tablespoons cane sugar (add more or less depending on taste)
  • Salt, to taste
  • Fresh mango cheeks, sliced to serve
  • Shaved fresh coconut
  1. Place the rice, coconut milk and water in a saucepan and bring to a simmer with the lid on.
  2. Stir regularly until it is very soft and creamy (about 30 minutes).
  3. Add sugar and salt to taste.
  4. Serve with slices of mango and shaved fresh coconut on top.

black rice porridge with mango

Enjoy! Lisa xxx


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