Ghanaian Rice Water (Rice Porridge)

Ingredients

• 1 cup Rice
• 6 cups Water
• 2.54 cm Ginger
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Cinnamon
• 1 cup Dairy Milk
• 2-4 tablespoons Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 1 cup of Rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Set the rinsed rice aside.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Rice, 6 cups of Water, the 2.54 cm Ginger (peeled and thinly sliced into 0.3175 cm / 0.3 cm rounds), 1/4 teaspoon Nutmeg, and 1/4 teaspoon Cinnamon. Stir all ingredients together to combine.
3. 3Place the pot over high heat (approximately 190.6-204.4°C / 190-204°C) and bring the mixture to a rolling boil. Immediately reduce the heat to low (approximately 82.22-93.33°C / 82-93°C), cover the pot, and simmer for 20 to 25 minutes, stirring frequently to prevent the rice from sticking. The rice should become very soft and the mixture should thicken into a porridge consistency.
4. 4Uncover the pot and stir in the 1 cup of Dairy Milk and 2 to 4 tablespoons of Sugar, adjusting the amount of sugar to your preferred sweetness.
5. 5Continue to heat the porridge gently over low heat (approximately 82.22-93.33°C / 82-93°C) for another 2 to 3 minutes, stirring constantly, until it is heated through. Do not allow the porridge to boil after adding the milk.
6. 6Remove the pot from the heat. If you prefer a smoother porridge, carefully remove the ginger slices before serving. Serve the Ghanaian Rice Water hot.

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