This rice porridge is nicknamed “rice water” in Ghana. It is so soft and warms you up on the inside. This recipe was also featured in my h oliday cookbook, Cozy Delights. I like to serve my rice porridge with milk, sugar and a pinch of cinnamon. This recipe is so fall-coded and perfect for the colder seasons.
So I’ve used both short grain and long grain rice for this recipe but I slightly prefer the texture of the short grain rice. You will need lots of water to make this porridge-think at least 6 cups of water for 1 cup of rice. This allows the rice to become mushy. Let the rice and water come to a boil, uncovered. Once it starts spattering a lot, lower the heat and stir occassionally. Wait for the water to dry out before taking it off the stove. The entire process should take you about 30 minutes.
Although this porridge goes great with all types of milk, it is commonly served with evaporated milk.
Ingredients
1 cup washed rice 6 cups water 1/2 teaspoon table salt Milk to serve Sugar to serve Pinch of cinnamon to serve (optional)
Instructions
- Add the rice and water to a large saucepan and let it come to a boil on medium heat.
- Lower the heat once it starts splattering. Stir occassionally.
- Once the water around the rice has dried out, the porridge is ready.
- Serve with milk and sugar as desired. It goes great with a dash of cinnamon too.