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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (978g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 vanilla beans |
||
| Calories 398 | ||
| Calories from Fat 60 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 115mg | 4% | |
| Potassium 311mg | 8% | |
| Total Carbohydrate 73.4g | 24% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 12.6g | ||
| Protein 10.0g | 20% | |
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Milk Rice (Gossi)
By: PanNan
Aug 25, 2005
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.
SERVES 6 -8
Ingredients
- 2 cups short-grain rice (like Arborio)
- 6 cups water
- 4 1/4 cups milk
- 1 pinch salt
- 1/2 vanilla bean
- 6 tablespoons sugar (to taste)
Directions
1
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.2
In a separate saucepan, bring the milk to a boil over medium heat.3
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.4
Serve warm, cold or room temperature - your preference.
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Browse similar recipes by category
- Course > Desserts
- Main Ingredient > Pasta, Rice & Grains > Rice > Short-grain rice
- Main Ingredient > Eggs/Dairy
- Cuisine > African
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: Muffin Goddess
On Jun 30, 2008
Total comfort food! Kinda like a dessert risotto lol. I halved the recipe because my poor fridge is already stuffed with leftovers from my ZWT cooking frenzy. I used whole milk, which made this so nice and creamy, and I didn't need to add any extra milk, either. I used blueberry honey instead of the sugar, but I added one extra spoonful to make it a bit sweeter. I also sprinkled it with some cinnamon because I adore cinnamon with most sweet stuff. This was good at any temperature, but I was especially partial to warm. Thanks for posting! Made for ZWT4
From: Sharon123
On Jun 26, 2008
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.
From: GaylaV
On Jun 20, 2008
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.
From: ~Rita~
On Oct 16, 2005
I added a cinnamon stick to the rice aong with the vanilla. Comfort food!
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