Uji Runny Rice Porridge

I sincerely hope you would share the same passion as me!

This is an East African porridge. The Ultimate comfort breakfast.   Made of rice flour and sugar.

Traditionally consumed at fast-breaking meal during Ramadan.

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Ingredients

  • 600ml Water

  • 125ml Water for making the paste

  • 100gm Unrefined Cane Sugar (Jaggery Goor) or White / Brown Sugar)

  • 30ml Lemon Juice

  • 50gm Rice Flour

  • Black Pepper to your taste

Step No 1

Make a smooth and runny paste using the rice flour and 125ml of water. 

Add the lemon juice and stir well. 

Then add some crushed black pepper and stir again. 

Set aside.
Step No 2

Combine 600ml of water and sugar in a saucepan.

Bring to a boil, stirring occasionally, until sugar dissolves.

Step No 3

Then gradually add the rice paste to the boiling water. 

Keep stirring until completely combined.
Step No 4

Cook for 5 to 8 minutes, until thick and almost creamy consistency.

Step No 5

Ready to serve.