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  • Rachel Averitt

Chinese Black Rice + Chia Seed - Coconut Cream Porridge

I sure wish we could enjoy this Chinese Black Rice Coconut Cream Porridge together - grab the ingredients and cook up some cozy. I honestly can't stop eating it. It's breakfast risotto heaven and can be enjoyed hot or cold (both are amazing).

The best part? (K, not really, the flavor is the best part) Chinese black rice is a good source of protein, fiber, and iron, and is especially high in an array of antioxidants. Thank you, China!


Incredibly simple to make and insanely satisfying. I prepare extra so that we can enjoy it twice during the week (feel free to cut the recipe in half, but trust me that you'll wish you didn't).

This creamy delight is super easy to dress up and would do lovely for a group brunch - I'm envisioning warm in the crockpot and being able to ladle, style, and serve in a cinch.

Prep completed in advance and easy clean-up. Or serve it chilled and have it completely ready done ahead of time. Ya feel me?


What you need:

  • 1 Cup Chinese Black Rice (Forbidden Rice)

  • 2 Cups water

  • 2 Tbs Chia Seeds

  • 1 Can Coconut Milk

  • Maple Syrup (to taste)

  • Cinnamon (to taste, start with 1/2 tsp)

  • Fresh ground nutmeg (to taste)

  • Pinch of salt

  • Seasonal Fruit + milk for serving

Let's cook

Combine the 1 cup rice and 2 cups water in a saucepan and bring to a boil. Reduce heat to low and cover. Simmer for 15 minutes.

Add 2 Tbs chia seeds (more water if needed), stir, cover and simmer until the rice is tender (another 15 minutes-ish).

Turn off the heat, swirl in the maple syrup, cinnamon, nutmeg and salt - adjust to your liking.

It's great both hot and cold (very different experiences). Chill for 2 hours or try it hot.

Adorn it with seasonal fruit, your favorite milk, and enjoy!


Did you love it? Of course, you did!
Don't forget to share it and tag @relyonrach so I can celebrate your new creation with you.
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