Coconut Date Rice Porridge
Coconut Date Rice Porridge is a warm air fryer breakfast made with brown rice, coconut milk, shredded coconut, dates, and cardamom. The porridge thickens as it cooks and develops a lightly caramelized surface.
Equipment
- Air Fryer Baking Pan, 8-Inch Round
- Measuring cups
- Measuring spoons
- Silicone spatula
- serving bowls.
- Wooden spoon
Ingredients
- 2⅔ cups Coconut Milk canned
- 1⅓ cups Brown Rice cooked
- ⅔ cup Shredded Coconut unsweetened
- ⅔ cup Dark Brown Sugar firmly packed
- 1⅓ teaspoons Kosher Salt
- ⅔ teaspoon Ground Cardamom
- 11 large Medjool Dates pitted and roughly chopped
- Heavy Cream optional for serving
Instructions
- Combine the coconut milk, cooked brown rice, shredded coconut, dark brown sugar, kosher salt, ground cardamom, and chopped dates in an 8-inch round air fryer baking pan.
- Stir until the ingredients are evenly distributed.
- Preheat the air fryer to 375°F (190°C).
- Place the baking pan carefully in the air fryer basket.
- Air fry for approximately 12 minutes.
- Stir the porridge thoroughly with a wooden spoon.
- Continue cooking for another 11 minutes until thickened and lightly caramelized on top.
- Remove the baking pan carefully from the air fryer.
- Let the porridge stand for 5 minutes.
- Divide the warm porridge among four serving bowls.
- Drizzle with heavy cream if desired and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the porridge warm with a small drizzle of heavy cream or coconut cream. Top it with sliced banana, toasted almonds, fresh berries, or additional chopped dates. For a varied brunch table, serve smaller portions alongside our Tomato Corn Frittata.Recipe Notes
Use fully cooked brown rice and break apart any cold clumps before measuring. Stirring halfway through cooking distributes the dates and prevents the edges from thickening too quickly. The porridge will continue to thicken as it rests.Variations
Replace the brown rice with cooked quinoa, barley, farro, or another cooked grain. Maple syrup or honey can replace part of the brown sugar. Dried apricots, raisins, figs, or cranberries can be used instead of dates. Use coconut cream for serving when you want a completely dairy-free version.Storage
Refrigerate leftover porridge in an airtight container for up to three days. Reheat it gently with a splash of coconut milk because the rice will continue absorbing liquid during storage.Wine Advice
A lightly sparkling Moscato d’Asti complements the dates, coconut, and cardamom. For a richer dessert presentation, choose a small glass of aromatic Gewürztraminer.Nutrition values
Serving: 1 bowl | Calories: 760 kcal | Carbohydrates: 119 g | Protein: 8 g | Fat: 31 g | Saturated Fat: 27 g | Sodium: 680 mg | Sugar: 82 g