Brown Rice Porridge with Coconut Milk, Almonds and Bananas

Brown rice porridge

Updated Jan 7, 2018 @ 12:27 pm

Recipe by Amy Sherman

This breakfast bowl is rich and delicious enough to enjoy for dessert. Brown rice takes longer to cook than white rice, but it’s worth it: It’s lower in calories and carbohydrates, higher in potassium and four times higher in fiber than white rice.

Brown Rice Porridge with Coconut Milk, Almonds and Bananas

  • Serves: 4
  • Total Time:35 minutes
  • Active Time:10 minutes
  • PRINT Print This Recipe


  • 2 cups cooked short-grain brown rice
  • 1 (13.5 ounce) can coconut milk
  • 1 cup water
  • 1/3 cup sliced almonds
  • 2 medium bananas, sliced thinly
  • Raw honey, optional


  1. Combine the cooked brown rice, coconut milk and water in a saucepan and bring to a boil then simmer over low heat until the porridge is thick and creamy, about 30-35 minutes. 
  2. Meanwhile, place the almonds in a dry skillet and heat over low heat for about 2 minutes or until golden and fragrant.
  3. Top the porridge with almonds and sliced bananas. Drizzle with honey, if desired.
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