Black rice, quinoa, miso & banana porridge

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

This porridge, for want of a better word, is really a culmination of many things I’ve eaten and cooked over the years, including the first black rice pudding I ate in Bali made from black glutinous rice cooked with pandan, coconut milk, palm sugar and water. At The Providores restaurant we’ve had Michael’s brown rice, miso and apple porridge on the menu since day one, and at a hippie café in New Zealand many years ago I was served a rather bland (and to be honest - really awful) quinoa porridge that would perhaps have been better if someone had added some sweetener to it. So I guess this is a combination of all three. The flavour of the black rice and coconut is enhanced by the addition of banana (a typical New Zealand addition to porridge), and the miso and quinoa (the super-grain) give one a sense of well-being and that’s quite a good way to start the day, if you ask me. If you can’t get hold of black rice, then brown rice will work at a pinch, but don’t confuse wild rice with black rice. The former is actually native to North America and when it’s cooked remains quite firm, whereas what you really want in a porridge is a slightly softer texture. If you don’t have any quinoa to hand then just omit it - but you may feel less virtuous!


  • 250 g black rice
  • a few gratings of nutmeg
  • 100 g quinoa
  • 2-3 bananas, peeled and sliced 1 cm thick
  • 60 g palm sugar, chopped or grated (or use maple syrup, runny honey or demerara sugar)
  • 2 tsp shiro miso
  • 300 ml coconut milk


Rinse the rice for a minute under gently running warm water. Place in a pot with the nutmeg, 500 ml water and a pinch of salt and bring to the boil, then cook over a rapid simmer with a lid on until it’s almost cooked, around 15-25 minutes.

While that’s cooking, put the quinoa into a fine sieve and rinse under hot running water for 20 seconds - this takes some of the bitterness from the grain. Bring a litre of water to the boil, add the quinoa and boil until cooked and the grains begin to uncurl - anywhere from 8 to 15 minutes, depending on the freshness of the quinoa. You’ll need to taste some - it should have a pleasant nutty bite to it. Drain back into the sieve while the rice is cooking.

Once the rice is almost cooked (it should have a little bite to it), stir in the bananas and sugar. Stir the miso into half the coconut milk to prevent lumps forming, then stir into the rice and bring back to the boil. Turn the heat down and keep cooking over a rapid simmer with the lid off until it’s cooked, stirring frequently. Add the quinoa and taste for sweetness, adding more sugar if needed.

To Serve

Ladle into bowls, pouring on the remaining coconut milk as you do so.