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SunGold Kiwifruit Black Rice Breakfast Porridge


  • 1 cup black rice, uncooked
  • 1 cup water
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1 1-inch piece of vanilla bean
  • 1 x5 oz can full fat coconut milk
  • 4 SunGold kiwi fruit, peeled and sliced
  • 4 large strawberries
  • honey to taste (optional)

Place coconut milk in the refrigerator. Rinse rice in a small strainer, then add to a medium saucepan with water and almond milk. (For creamier porridge use no water and 2 cups of milk). Cover and bring rice to a boil over medium heat. Reduce to low heat and simmer 25-35 minutes, or until rice has absorbed all of the liquid.

While rice is cooking, slice kiwi fruit and strawberries. Remove coconut milk form refrigerator and scoop a solid portion into the bowl of a stand mixer. Scrape the pods from the vanilla bean into the coconut milk. Beat on medium speed with the whisk attachment until fluffy and soft peaks form.

To assemble, divide rice among 4 bowls and top with kiwi fruit, strawberries, and whipped coconut cream. Drizzle honey on top to taste, if desired.

Recipe contributed by Kaleigh of Lively Table.

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