Sweet Rice Porridge

This simple yet delicious dessert is perfect for breakfast or as a light treat.

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Prep Time 10

Cook Time 30

Total Time 40

Servings 4

Calories 150 kcal

Equipment

Large heavy-bottomed pot
Long-handled wooden spoon
Measuring Cups:

Ingredients

The base porridge requires:

Rice: 1 cup long-grain white rice
Milk: 1¼ cups whole milk
Water: 2 cups to cook the rice
Salt: A pinch to boost flavors

Your choice of sweeteners and spices:

Dates: 2 Medjool dates pitted and chopped
Cinnamon: 1 teaspoon ground
Vanilla extract: Adds depth to the flavor
Cardamom: 8 whole pods seeds only

Instructions

Here’s how to make perfect sweet rice porridge. We focused on the stovetop method that gives us the most control over texture and consistency.
1- Cook the Rice
- Bring 2 cups of water to a boil over medium-high heat.
- Add 1 cup of rice and cook for 5-6 minutes, stirring occasionally.
- Reduce heat to low and simmer until rice becomes soft.
Create the Porridge :
- Once rice is tender, stir in 3 cups of milk.
- Cook on low heat and stir frequently until mixture thickens.
- Add butter to make it richer and let it melt into the porridge.
Final Touches :
- Stir in your chosen sweetener .
- Cook for an additional 15 minutes until desired thickness .
- Remove from heat and let stand for 5 minutes.
This creates a creamy, comforting porridge. Scoop the warm porridge into serving bowls right away. Add your favorite toppings – fresh berries, a sprinkle of cinnamon, and sliced almonds work great. A generous drizzle of honey will improve the sweetness.
Stir the porridge throughout the cooking process to prevent it from sticking to the pot’s bottom. This will give you that perfect, creamy consistency every time.

Notes

Let me share some helpful tips I’ve learned about storing and reheating this delightful sweet rice porridge. You can keep leftovers fresh in an airtight container in the refrigerator for 3-4 days.

My tested storage and reheating tips make the process simple. The porridge reheats better in smaller portions, so I split it into separate containers. A splash of milk or water helps restore its creamy texture. The key is to stir the mixture as it warms up and watch the consistency carefully.

My experience shows that starchy rice creates the perfect texture. Japanese short-grain or Thai Jasmine rice give excellent results in this recipe.

Leftover rice needs extra attention because it softens quickly. I check the pot frequently to get just the right consistency.

The recipe becomes lighter and more digestible with more milk than rice. This change creates a silkier texture and reduces calories.

This versatile recipe lets me play with different combinations. I love trying new toppings and spices. To name just one example, dried fruits like cherries, dates, or raisins add wonderful sweetness and texture. A sprinkle of chopped almonds gives that extra crunch and nutty flavor I love.