Go Back
+ servings
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
  • 1 jar of coconut condensed milk see post for recipe link
  • 3 ½ cups of water
  • 1 ¾ cups of almond milk
  • ¼ cup of coconut milk optional can use just one plant based milk
  • 1 tsp of nutmeg
  • 1 tsp of cinnamon
  • 1 tsp of vanilla extract
  • ¼ of himalayan pink salt


  • 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 simmer for 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. You only need ¼ worth of liquid leftover which should happen 20 minutes into the cooking time.
  • After 25 minutes finally stir in the milk, cinnamon, nutmeg, vanilla and salt.
  • Carefully pour in the coconut condensed milk and sweeten according to taste.
  • Lastly, allow the porridge to simmer for a further 10-15 minutes, stir occasionally so the rice doesn't stick to the bottom of the saucepan.
  • 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)
  • 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 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