‘Rice Water’ as affectionately called in Ghana, is Rice Porridge which has a slight smoky taste to it when cooked on an open wood fire. It’s basically Rice cooked in water until it transforms into a mushy porridge like texture. It’s a popular breakfast choice in Ghana.
It’s a relatively easy, gluten free porridge to make where type of rice used isn’t specific to one, but what one has available.
The rice porridge can be enjoyed in its basic form, infused with Lemongrass, with milk or an optional fruit to enjoy.
Rice water can be enjoyed at breakfast and also comes in handy during the sudden hunger pangs one might experience some evenings.
My very first experience of cooking independently (I was about 8 years old) , was when I made Rice water for my Mum who was at the time ill.
It was a disaster as I used too much water, added uncooked rice and ended up with a mushy uncooked textured rice porridge.
Guess I’ve improved since.
My favourite flavouring to Rice Porridge is Lemongrass as it meant I needed just little Sugar for my porridge.
In comparison to Rice pudding, Rice Water/Porridge is lighter and has less calories.
INGREDIENTS
50g of white or brown rice
300ml of water
A pinch of salt
1 tablespoonful of Sugar
100ml of full fat milk
METHOD
Wash your rice and place a saucepan with the water on a medium heat.
Add the washed rice to the saucepan and cook gently for 20 minutes.
Reduce the heat to the lowest setting and add the Sugar and Milk.
Cook for another 3 minutes and serve immediately.
Watch how make this traditional Ghanaian Rice porridge below;
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