Rice Water - Weekend Breakfast Blogging #2

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It’s time again for Weekend Breakfast Blogging, which is led by Nandita of Saffron Trail.

I decided to make something I remember having for breakfast, many times, as a young girl in Africa: Rice Water. I haven’t had Rice Water in ages.

There is nothing extraordinary about this breakfast. Rice is a staple food in West Africa, so it seems to make sense that a way to include rice as a breakfast meal would be found. The basic ingredients are rice, water, canned evaporated milk (I suppose you can use other types of milk but canned evaporated milk is the best and original), and sugar. No kid could complain with that. I certainly didn’t.

Basically, you put cooked rice* in a pan. Pour enough water to cover it – sort of like what you’d do with cereal and milk or porridge. Add some more water. Bring the rice/water mixture to a boil. The rice will be much softer than before. Turn off the fire. Add canned evaporated milk (as much or as little as you like) and then sugar (to your taste). That’s it. You can also add sliced bananas and or raisins (or any other fruits). Oh, I added some cinnamon to the Rice Water, too.

Delicious and filling.

*You don't have to used cooked rice. You can start from scratch but when you're making the rice use more water than usual.

** Please note: You use canned evaporated milk NOT condensed milk.


If you’re interested in participating in Weekend Breakfast Blogging, the deadline is Monday, July 31. Here are Nandita’s guidelines:

- Your entry should be servable at breakfast.


- Recipes that are a reflection of your culture (not compulsory) will be most appreciated.


- A brief write up about the origin/a tale associated with the recipe/when you first tasted it will make an interesting prelude.


Send your post link to Nandita: saffrontrail AT gmail DOT com.

Paz