Coconut Infused Wild Rice Porridge

Wild Rice Porridge2

Breakfast is hands down my favourite meal of the day. I often start thinking about what I am going to make for breakfast even before I go to bed at night. Breakfast has the potential to really shape the rest of your day, the importance of which shouldn’t be overlooked. Skimp on breakfast and you are likely to feel sluggish, irritable and flat all day, whereas choosing a nourishing, energy lifting option can really set you up to take on the world. And what better way to start the day than with a lovely nourishing bowl of warm coconut infused wild rice porridge in the peak of the winter months.

I know what you’re thinking….what’s so energy inspiring and exciting about porridge? Well, porridge doesn’t have to be your typical bland, old-fashioned run of the mill oats and milk kinda experience. As I have shared with you before, there are countless ways to mix it up to make porridge into a taste sensation in its own right. It just takes some thinking outside of the square and a few extra ingredients.

In this recipe I have added wild rice and coconut milk to up the ante on the healthy benefits and provide an extra element of flavor and texture that will leave you completely satisfied, and feeling like you are in a balmy tropical holiday destination, rather than in the peaks of a Wollongong winter…..Ok, so you’ll have to close your eyes, sit very close to your fireplace and put some tumbling water sounds on in the background to get closer to the balmy holiday experience, but you get my drift. The coconut milk makes for a lovely tropical infusion of flavor to boost your mood on those cold and wintery mornings.

Next question, where can you get wild rice from I hear you ask? It is a little harder to find than standard rice, but you can source it from local health food stores or the local food co-op (Flame Tree Community Food Co-Op), or you can purchase it in packets from a lot of the larger supermarkets now in their health food sections. My advice would be to make your way to the Co-Op so you can pick up a cup to try before you buy yourself a whole packet of the stuff. Once you have tried it though you are bound to want to use it in a variety of other recipes as it imparts a delicious nutty taste and crunchy texture to your dishes…. Sprinkle it on salads, beef up your winter soups by through in a cup, toss through a stir fry or even use in desserts. It’s a lovely ingredient, and makes for a good talking point around the dinner table as it’s not your everyday typical ingredient.

On top of imparting a unique taste and texture, the addition of wild rice, adds to the ‘healthfulness’ (don’t you just love that word?) of the porridge. Wild rice is slightly higher in protein than most other whole grains and is considered to be a good source of fiber, folate, magnesium, phosphorus, manganese, zinc, Vitamin B6, and niacin. All goodness our bodies will thank us for.

But this recipe comes with a word of warning. It needs to be cooked in advance as it takes time, so it’s not one of those knock together breakfasts that can be achieved amongst the morning madness of most family homes during the week. Instead, I urge you to take the time on a lazy Sunday afternoon to make a big batch in your slow cooker, and then portion out breakfast sized serving for the week ahead, so all you need to do in the morning is reheat, top with some extra coconut milk, a sprinkle of nuts or toasted coconut and berries and a dash of cinnamon and your good to go.

So here you have it….Coconut Infused Wild Rice Porridge. Guaranteed to warm your tummy, nourish your body with goodness and just make you smile…Start the day in a happy way.

 Makes 4 servings


  • 1 ½ cups wild rice
  • 3 cups water
  • 1 cup full cream coconut milk
  • 1 tsp salt
  • 2/3 cup sultanas, raisins or cranberries
  • ½ cup pecans or walnuts
  • Maple syrup, coconut milk, cinnamon and additional pecans, sliced almonds or walnuts for serving (whatever takes your fancy)


  1. Rinse the rice under cold water and drain.
  2. Place rice, water, milk, salt and dried fruit in your slow cooker, turn heat on low and let cook for about three hours, or until most all of the liquid has been absorbed and the rice is creamy.
  3. Stir in the nuts and serve with additional milk, maple syrup, nuts and cinnamon on the side.

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