Brown Rice Coconut Porridge

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 1 boiled egg, halved55g
  • 8 g crushed peanuts(optional)8g

Carbs· 1

  • 40 g brown rice40g

Vegetables· 2

  • 1 pandan leaf, knotted(optional)5g
  • a little chopped spring onion(optional)5g

Sauces· 1

  • 20 ml lite coconut milk20g

Spices· 1

  • pinch of salt(staple)1g

  1. Rinse the brown rice; add water (1:5 rice-to-water), lite coconut milk, the knotted pandan leaf and salt. Start the rice cooker's porridge/rice setting.

    Why? Brown rice has 3× the fibre of white rice, and the soft porridge texture hides its firmer bran coat — the easiest way to get a household eating more of it.

    Tip: No porridge setting? Use the regular rice setting with 100 ml extra water.

    Next up:Once cooked, ladle into a bowl and top with the boiled egg, crushed peanuts and spring onion.

  2. Once cooked, ladle into a bowl and top with the boiled egg, crushed peanuts and spring onion.

    Why? The porridge alone is light on protein — the boiled egg is the easiest top-up with zero extra cooking.