Forbidden Rice Breakfast Porridge


Good morning friends, happy Tuesday!  Today I’ve got a variation on one of my winter staples- rice porridge!  It’s such a hearty, delicious, indulgent and healthy way to start the day that I come back to it again and again.  And this variation, made with forbidden rice, is no exception.  It takes a bit of time to cook up but it’s worth every minute.  I love it for a weekend breakfast, when the rain is running down the windows and the wind is whipping the trees around.  A warm bowl of rice porridge feels so cozy.  Hope you love!  xx- Sarah

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Forbidden Rice Breakfast Porridge

Yield: 4 servings

Forbidden Rice Breakfast Porridge


  • 1 cup forbidden rice
  • 2 cans coconut milk
  • 8 dates, pitted and chopped into tiny pieces
  • sea salt
  • 2 bananas
  • 1 cup frozen raspberries
  • bee pollen
  • Trader Joe's Super Seed & Ancient Grain Blend


  • Rinse rice in a fine mesh colander until water runs clear.
  • Place rice, dates, a pinch of sea salt and 1 can of coconut milk in a heavy, lidded pot. Bring to a boil. Reduce heat to low, simmer for 25 minutes.
  • Add additional can of coconut milk and stir continuously until rice is thoroughly cooked and coconut milk has thickened.
  • Spoon into bowls. Top with sliced bananas, broken pieces of frozen raspberries, bee pollen and Trader Joe's Seed + Grain blend.
  • Enjoy!

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Reader Comments

  1. Jenny D|

    Hi Sarah – looks amazing! What is forbidden rice exactly? And do you know what grains / mix is in the seed/grain blend so I can try and find something similar here in the UK? THANKS, Jenny