Ingredients with Measurements:
- 1 cup of white rice
- 4 cups of water
- 1 can of coconut milk (13.5 oz)
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
Step-by-step instructions:
1. Rinse the rice in a strainer under cold water until the water runs clear.
2. In a large pot, bring the 4 cups of water to a boil.
3. Add the rinsed rice to the boiling water and stir.
4. Reduce the heat to low and let the rice simmer for 20-25 minutes, stirring occasionally.
5. Once the rice is cooked and the water has been absorbed, add the can of coconut milk, sugar, salt, vanilla extract, ground cinnamon, and ground nutmeg to the pot.
6. Stir everything together and let it simmer for an additional 10-15 minutes until the porridge thickens.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender, blend the porridge until it becomes smooth and creamy.
9. Pour the porridge back into the pot and reheat it on low heat until it's warm.
10. Serve the Coconut Uji Porridge in bowls and enjoy!
Time:
Preparation time: 5 minutes
Cooking time: 40-45 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 14g
Saturated Fat: 12g
Cholesterol: 0mg
Sodium: 150mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 13g
Protein: 3g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Honey or maple syrup can be used instead of sugar.
- Ground ginger can be used instead of ground nutmeg.
Variations:
- Add sliced bananas or chopped nuts as a topping.
- Use different spices such as cardamom or allspice.
- Add raisins or dried cranberries for a fruity twist.
Tips and tricks:
- Stir the rice occasionally while it's cooking to prevent it from sticking to the bottom of the pot.
- Use a blender to make the porridge smooth and creamy.
- Adjust the sweetness and spices to your liking.
Storage instructions:
Store any leftover porridge in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the porridge in a pot on low heat, stirring occasionally until it's warm.
Presentation ideas:
Serve the Coconut Uji Porridge in bowls and garnish with sliced bananas or chopped nuts.
Garnishes:
Sliced bananas or chopped nuts.
Pairings:
Serve the Coconut Uji Porridge with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a side of toast.
Troubleshooting advice:
- If the porridge is too thick, add more water or coconut milk until it reaches your desired consistency.
- If the porridge is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
Make sure to store any leftover porridge in the refrigerator and consume within 3 days.
Food history:
Uji Porridge is a traditional Kenyan breakfast dish made with rice and water. It's often served with milk and sugar. This recipe adds coconut milk and spices for a unique twist.
Flavor profiles:
Creamy, sweet, and spiced.
Serving suggestions:
Serve the Coconut Uji Porridge warm for breakfast or as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Coconutty, Sweet, Nutty, Savory, nutty, sweet, coconutty, aromatic