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Rice Porridge with Orange and Dried Apricots, in Coconut Milk

by Editorial Staff

Refined and very simple, nourishing and vitamin, coconut-orange rice porridge with honey and dried apricots.

Cook: 20 minutes
Servings: 2

Ingredients

Rice Porridge with Orange and Dried Apricots, in Coconut Milk

Instead of coconut milk, you can use regular milk.

Instructions

Pour coconut milk 6% fat (400 ml) into a saucepan or frying pan and bring to a boil at medium heat. Not at maximum so the thick coconut milk doesn’t burn. Pour 100 grams of round rice into the milk.
And cook over low heat, under the lid, stirring often, until the rice is cooked.
Remove the zest from one medium orange with a fine grater.
Squeeze juice from the orange itself.
Cut 100 grams of dried apricots into pieces, convenient in size for further eating them with porridge.
Pour orange juice into a ladle, add a tablespoon of honey.
Add sliced dried apricots.
Warm-up for several minutes over medium heat, but do not boil.
Add the grated zest to the finished porridge.
And dried apricots with syrup.
We mix and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.