Coconut rice porridge with dates & cinnamon
A Middle Eastern breakfast for the galley that copes with rough seas, one pot, needs no fridge, about 30 min hands-on.
- Breakfast
- Middle Eastern
- ⏱ 30 min
- 🌊 Sea tolerance 5/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)200 g (50 g)
- Coconut milk (can)400 g (100 g)
- Dates (dried)100 g (25 g)
- Ground cinnamon2 g (0.5 g)
- Maple syrup32 g (8 g)
Method
- Simmer the rice in 2.5× its volume of water, 15 minutes, stirring now and then.
- Stir in the coconut milk, chopped dates and cinnamon; cook 5 minutes more until creamy.
- Serve with a drizzle of maple syrup.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- One pot — less to secure, less washing-up with fresh water.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 472
- protein
- 6 g
- fat
- 22 g
- carbs
- 67 g
- sugar
- 21 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes