Koko Rice
A comforting breakfast porridge of rice simmered directly in cocoa and coconut milk until thick and pudding-like, sweetened lightly with sugar. It's a filling way to start the day, especially popular with children.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Heavy-bottomed saucepan
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 6
- carbs
- 48
- protein
- 4
- calories
- 260
Instructions
- 1
Rinse the rice. Put the rice and water into a heavy saucepan on the stovetop.
- 2
Bring the water to a boil. Lower the heat, cover the pan, and simmer for 15 minutes until the rice is soft.
- 3
Stir in the grated koko Samoa. Keep cooking until it completely melts into the rice.
- 4
Pour in the coconut milk and sugar. Stir frequently to mix everything together.
- 5
Simmer for another 10 minutes, stirring often. Cook until the mixture is thick like porridge.
- 6
Ladle the warm rice into bowls and serve.
Chef's tips
Stir frequently near the end of cooking. The mixture thickens fast and can easily stick to the bottom of the pot.
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on the stove with a splash of water or coconut milk to loosen it.
Common mistakes to avoid
- •Cooking over heat that is too high, which can burn the bottom of the pot.
- •Adding all the liquids at once instead of in steps, which can make the rice cook unevenly.
Serving suggestions
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