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Close up of the porridge

Jamaican Rice Porridge (vegan)

Delicious Jamaican rice porridge - Gluten free, dairy free, vegan
Course Breakfast
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 servings
Calories 445kcal
Author Charla


  • 1 cup of brown rice
  • 3 ½ cups of water
  • 1 ½ cups of almond milk
  • ½ cup of coconut milk optional can use just one plant based milk
  • 1 teaspoon of nutmeg
  • 1 teaspoon of cinnamon
  • 1 teaspoon of vanilla extract
  • ¼ of himalayan pink salt
  • 1 jar of coconut condensed milk see post for recipe link, sweeten to taste


  • Presoak the brown rice grains in lukewarm water mixed with 1 tablespoon of lime. Leave this for a few hours or preferably overnight to soften. This is an OPTIONAL step!!
  • Drain off the lime water and rinse the grains several times.
  • Pour the rinsed off rice grains into a large saucepan with 3 ½ cups of water and bring to the boil.
  • Reduce the heat to a low simmer for 20-25 minutes (approx) with the pot covered.
  • During this time the water level will reduce so check periodically as you don't want the liquid to completely recede (any more water if needed). You only need ¼ worth of liquid leftover which should happen 20 minutes into the cooking time.
  • Add the milk after 25 minutes and allow to simmer for a further 10-15 minutes, stir occasionally so the rice doesn't stick to the bottom of the saucepan (check the consistency of the porridge as you may want to add more milk if it's too thick).
  • Finally stir in the spices - cinnamon, nutmeg, vanilla and pink salt.
  • Carefully pour in the coconut condensed milk and sweeten according to taste.
  • Serve accordingly


  • Presoak the rice grains in warm water - a few hours or preferably overnight add 1tbsp of lime to remove the starch and ease digestion (this is an optional step).
  • The porridge may thicken even more as it cools down so add some more water/milk to loosen it up.
  • Use any plant based milk you want to Coconut Milk, Almond, Cashew etc...
  • The porridge should be soft but slightly nutty in texture
  • Aim to cook the rice for quite some time 20-25 minutes (approx)
  • Be careful not to over saturate the rice with liquid. If the liquid levels seem low add a ¼ cup at a time. Remember the finishing product should look similar to risotto.


Calories: 445kcal | Carbohydrates: 76g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Sodium: 314mg | Potassium: 317mg | Fiber: 5g | Sugar: 1g | Calcium: 322mg | Iron: 3mg