Banana Rice Porridge

Banana Rice Porridge from Relish the Feast

This dish was a happy accident. It began as cheater maduros, which is a Caribbean sweet plantain dish that I alter and make with bananas. Then it was going to be bananas in coconut milk, a Thai dish. As frequently happens in  kitchen, I ended up with something totally different. Creamy, sweet, more of a rice porridge. Delicious fresh out of the pan for dessert or breakfast.


  • 2-3 ripe bananas, chopped
  • 2 tablespoons butter
  • 1-2 tablespoons brown sugar
  • 1-2 tablespoons cinnamon
  • 1 can full fat coconut milk
  • 2 cups day-old cooked jasmine rice


  • Melt butter in a large sauce pan on medium heat.
  • Add bananas and stir until the bananas are golden and shimmering.
  • Sprinkle brown sugar and cinnamon on the bananas. Stir.
  • Pour coconut milk into the pan and keep stirring while it warms up. Feel free to mash the bananas a little if they aren’t doing it on their own already.
  • Slowly add the rice, continuing to stir (think paella). You don’t want anything to burn, but you want it nice and steamy.
  • Stir until the mixture is pudding-esque. You don’t want standing liquid. Then remove from heat and dish up.

Consistency - Relish the Feast

I topped this with pecans at breakfast, and it added a great texture and heartiness. It would also be good with other nuts, sliced fruit or a small, small drizzle of honey. Enjoy!



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