Prep 10 mins
Cook 25 mins
This is posted for the World Tour 2005 RecipeZaar event. I haven't tried this particular recipe from Senegal yet, but I've often eaten something very similar for breakfast, although here it is a dessert. It's from The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
- Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes.
- In a separate saucepan, bring the milk to a boil over medium heat.
- Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.
- Serve warm, cold or room temperature - your preference.
This came out nice and creamy! I used honey in place of the sugar and added equal amounts. My husband loves rice pudding, so thank you! Made for ZWT4.
My sweet tooth got in the way here and I really felt it needed to be sweeter. I subbed honey for the sugar in equal quantity. My son loved it. I can see myself making it this way again but I would use sugar as per the recipe and perhaps a bit of butter. It would be quicker than my rice pudding which takes a few hours in the oven. I did add a bit of cinnamon to add some flavour. It did smell lovely while cooking. This was made for ZWT4. Thanks for sharing your recipe.
My kitchen smells wonderful from the simmering vanilla! This reminds me a little of my mom's rice pudding. I used arborio rice and replaced the sugar with honey (for the ZWT African dessert challenge). I was afraid to use skim or lowfat milk so I used whole. Great success! The amount of milk listed worked out perfectly for me; no extra was needed. And it really is good warm or cold. Thanx for sharing!