Sweet Brown Rice, Aduki Bean & Coconut Cream Porridge

Print this recipe!

Soaking time: 1-24 hours

Cooking time: 1-1 1/2 hours 

SF, DF, GF, Great for Kids

Growing up in Hong Kong there was a traditional local dessert there that I absolutely loved, called ‘Red Bean Soup’ or in Chinese ‘Tong Soy”.
Yes I know, I know, it sounds super weird, but I promise you it was so delicious.

You’ve heard of red bean buns haven’t you?  Aduki Beans and sweetness really works! They have the loveliest natural nutty flavour when cooked till soft and creamy, then add some sweetness and the whole thing is rich, earthy and so so yummy.

This porridge is another great one to have throughout the winter. Made with brown rice and aduki beans, cooked for longer and until lovely and creamy, this breakfast will keep you super grounded, give you amazing energy resources and give you so much comfort.

It’s a breakfast that takes a little more effort to make and needs to be cooked for longer, but I promise you it’ll be worth it in the end.

Once you make a batch you’ll also have the left-overs in your fridge to last you a few days so you’ll be nourished throughout the week.

And so, I invite you to give this delicious creamy sweet porridge a try and enjoy the unbelievable nourishment it’ll give you.

Enjoy my loves,

Nicky x

INGREDIENTS(Serves 4-5 people)

  • 175g Brown Rice (soaked for 1-24hrs)
  • 100g Aduki Beans (soaked for 1-24hrs
  • 50g Raisins
  • 600ml Water
  • 1 Strip Kombu
  • Pinch of Sea Salt
  • 400g Coconut Milk
  • 50ml Almound Milk
  • 3-4 Tbls Brown Rice Syrup or Maple Syrup
  • Coconut Yoghurt
  • 100g Toasted Pecans


– Soak your rice, beans, raisins and kombu in a bowl, covered with water for 1-24hrs.  Drain when ready to cook
– Add to a pot with the 600ml water and a pinch of sea salt
– Bring to a boil and turn the heat down to the lowest heat and simmer for 55min
– Once done, add your coconut milk, almond milk and sweetener and on a medium/low heat simmer until it becomes really creamy and soft
– Serve with a sprinkle of toasted pecans and coconut yogurt!  Enjoyx
  • Sarah Jayne Parkhill

    January 31, 2017 at 12:55 pm Reply

    Hi Nicky
    Can i leave out the coconut milk or replace with water or another milk?

    • nicky

      February 4, 2017 at 9:10 pm Reply

      Hi Sarah

      Yes of course – I would suggest using another milk to keep the creaminess but of course you won’t get the coconut flavour.
      Hope you enjoy it! x

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