Skip the navigation
Lime and coconut rice porridge with raspberries

Lime and coconut rice porridge with raspberries

KitchenAid Chef
Import-Recipe - Lime and Coconut Rice Porridge with Raspberries
Lime and coconut rice porridge with raspberries







420 ml

full-fat canned coconut milk (1 can)

70 g

unsweetened shredded coconut

60 ml

pure maple syrup


tsp finely grated lime zest

60 ml

fresh lime juice


tbsps minced ginger


tsp natural vanilla extract


sea salt

450 g

cooked brown rice (soft but not mushy)


tbsps virgin coconut oil

160 g

fresh raspberries

15 g

coconut flakes

Step by step

  1. Pour 1 cup (240ml) of the coconut milk, the shredded coconut, maple syrup, lime zest, lime juice, ginger, vanilla, and salt into the blender jar of the KitchenAid® Power Plus® Blender, secure the lid, and blast on high for 30 to 60 seconds, until smooth and creamy.

  2. Add 1 1/2 cups (225g) of the cooked rice, secure the lid, and process on variable speed 4 for 10 seconds, until creamy but rustic.

  3. (Be careful not to over process. You don’t want the blend to be completely smooth or the porridge will be goopy.)

  4. In a saucepan over medium heat, melt the coconut oil, and pour in the blended rice mixture, and bring this mixture to a light simmer, about 1 minute.

  5. Reduce the heat to medium-low, and stir in the remaining 1 1/2 cups (225g) of cooked rice and the remaining 3/4 cup (180ml) of the coconut milk.

  6. Stir for about 2 minutes, until the mixture thickens slightly, but is still creamy and loose.

  7. The mixture will thicken quickly while cooling for a minute, and if you cook for longer your porridge will get very dry.

  8. Divide the porridge evenly between four bowls, and top each bowl with 1 tablespoon of toasted coconut flakes and 1/4 cup (40g) of fresh raspberries.

  9. Serve immediately.