This recipe became a favorite of ours when we worked in the Caribbean. Another way the islanders make their “porridge” is by preparing a thin cornmeal mush containing coconut milk.
1 cup coconut milk or soy milk
1 cup pineapple juice
½ teaspoon coconut extract
4 cups cooked rice
crushed pineapple and raisins
1. Blend together the coconut or soy milk, banana, juice, and coconut extract.
2. Place rice in a casserole dish that has been lightly coated with oil, and fold in the crushed pineapple and raisins. Stir in the blended milk and juice.
3. Bake at 350°F about 20 minutes until hot enough to serve, or about 8 minutes in the microwave.
*Makes 6 cups