Nigerian Rice Pudding
Photo: Shivangisj, CC BY-SA 4.0
Nigerian rice pudding is a creamy, lightly sweet dessert made with plain white rice, milk, egg and sugar. The rice is parboiled for five minutes and rinsed first, which strips away surface starch and keeps the grains distinct as they simmer in milk. A beaten egg and sugar stirred in at the end enrich the pudding without a separate custard step. It sits close to Nigerian custard and pap, and needs only a pinch of cinnamon.
Instructions
Bring a pot of water to a boil, stir in the rice, and boil it for 5 minutes.
Drain the rice and rinse it under running water to wash off the excess starch.
In a clean pot, bring the milk and a pinch of salt to a boil. Stir in the rinsed rice, turn the heat to low, and simmer for 20 minutes, until the grains are soft.
Keep the heat low and stir the rice continuously until the mixture thickens and turns creamy. Scrape the bottom of the pan as you stir so nothing sticks or burns.
Beat the egg and sugar together in a bowl, then stir the mixture quickly into the rice so the egg blends in smoothly.
Take the pan off the heat and let the pudding cool. Finish with a pinch of cinnamon and serve.
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