Winter Coconut Porridge Food

WINTER COCONUT PORRIDGE

Winter Coconut Porridge image

This sweet Burmese porridge is usually served after the main dish on a cold night. It is common knowledge in Burma that coconut milk helps you sleep. That is why my hubby and many others only eat this dish in small portions.

Provided by Brittney Tun

Categories World Cuisine Recipes Asian

Time 1h20m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup jasmine rice
5 ½ cups water
5 fluid ounces coconut milk
½ cup white sugar
½ teaspoon salt

Steps:

Place jasmine rice in a large container and cover with several inches of cool water; let soak, about 30 minutes. Drain.
Bring jasmine rice and 5 1/2 cups water to a boil in a large pot; cook, stirring occasionally, until rice breaks down and grains disappear, about 20 minutes.
Stir coconut milk and sugar into the pot. Bring to a boil; reduce heat and simmer until flavors combine, about 15 minutes. Season with salt.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 45.2 g, Fat 7.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 6.9 g, Sodium 305.2 mg, Sugar 25 g

COCONUT PORRIDGE (OATMEAL)

Coconut Porridge (Oatmeal) image

Make and share this Coconut Porridge (Oatmeal) recipe from Food.com.

Provided by ImPat

Categories Breakfast

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups porridge oats (traditional)
400 ml coconut milk (reduced-fat)
1 1/2 cups milk
1 tablespoon demerara sugar
1 teaspoon cinnamon (to decorate)
4 kiwi fruits (peeled and diced)

Steps:

Combine oats, coconut milk and milk in a saucepan and bring to the boil, then reduce the heat and simmer for about 7 minutes or until soft and creamy.
Divide among 4 warmed serving bowls.
Sprinkle with sugar and cinnamon and top with kiwifruit.
HINTS and VARIATIONS.
Serve with orange juice.
Replace milk with another can of coconut milk for a more pronounced coconut flavour.
The demarara sugar can be replaced with brown sugar.
If desired, a drizzle of lime juice is also delicious.

WINTER PORRIDGE RECIPE - (4.6/5)

Winter Porridge Recipe - (4.6/5) image

Provided by á-29897

Number Of Ingredients 8

Ingredients

2 cups milk of choice (I really like Silk's almond/coconut milk blend)
1 1/2 cups water
1/3 cup (69 grams) dry amaranth seeds
1/3 cup (60 grams) dry quinoa, rinsed and drained*
1/3 cup (56 grams) dry polenta (or coarse grits)
1/4 teaspoon kosher salt
Optional spices: 1/2 teaspoon cinnamon and 1/4 teaspoon ground ginger
Options for serving: additional milk, maple syrup (or sweetener of choice), chopped banana, raisins, berries, nuts, seeds, shredded coconut, etc.

Steps:

1.Place the milk and water in a medium pot or saucepan, and then stir in the amaranth, rinsed quinoa, polenta, salt, and optional spices. Bring to a boil, and then reduce the heat to low and simmer, uncovered, for 15-18 minutes, or until the grains are tender and the mixture has reached the consistency of cream of wheat-creamy but not too soupy. Stir occasionally while cooking, scraping the bottom of the pot to avoid sticking. Stir more frequently towards the end as the mixture thickens. 2.Remove from the heat, and either serve immediately or portion into individual servings, and then cool, cover, and refrigerate for future breakfasts. To serve, drizzle with maple syrup and/or any other toppings of choice. When reheating, loosen with extra milk, stirring as the porridge warms to incorporate the milk and make creamy again. Notes *Even when a package of quinoa indicates that it has been pre-rinsed, I recommend rinsing again to eliminate any chance of a bitter taste.

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