Black Rice Porridge with Sauteed Apples


by Summer Tomato

Porridge made from black rice, also called “forbidden rice,” is a creative and delicious alternative to oatmeal. Black rice has a rich, nutty flavor, chewy texture, and powerful color, making this bowl impressive enough to serve for weekend brunch.

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4


  • 1C black rice, rinsed and drained
  • 1T coconut oil
  • 2 Granny Smith (green) apples, peeled, cored, thinly sliced
  • 1t ground cinnamon
  • 1/4t ground cardamom, optional
  • pinch fine sea salt
  • 1 and 1/2C coconut milk (or milk of choice)
  • 2T honey
  • Optional toppings: toasted nuts, toasted coconut flakes, chopped dates

1. In a medium pot over high heat, bring 2 cups of water to a boil. Add the rice, cover, reduce the heat to low, and simmer for 20 to 25 minutes or until the rice is cooked through but still chewy. 2. Drain the rice. (If you cooked the rice in advance, allow it to cool then store in the fridge until ready to use). 3. Heat the oil in a large saucepan over medium heat. Add the apples and cook until they begin to soften, stirring frequently, about 5 mins. 4. Add the cinnamon, cardamom, and salt and cook for an additional minute being careful not to allow the cinnamon to burn. 5. Add the milk, honey, and cooked rice, and heat just until warm. Divide the Black Rice Porridge amongst 4 bowls. Top each bowl with a handful of chopped nuts, coconut flakes and/or dates and a drizzle of honey, if desired, and serve.