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Rice Porridge

Also known as Rice Porridge (Ogi Iyán Variant)

Rice Porridge — known as Ogi Shinkafa in Hausa — is a smooth, creamy, comforting rice porridge that is one of the most universally consumed foods across all of Nigeria. It is the first food given to Nigerian babies after breast-feeding, the food prescribed for the sick and recovering, the comfort food of rainy evenings and cold harmattan mornings, and a deeply nourishing daily meal.

Rice Porridge, Nigerian cooking

Ingredients

  • 2 big cups of short-grain rice or regular long-grain rice
  • 6 to 8 glasses of water
  • A pinch of salt FOR SWEET SERVING:
  • Sugar or honey to taste
  • Evaporated milk or fresh milk FOR SAVOURY SERVING:
  • 2 big tablespoons of ground crayfish
  • 1 teaspoon of Cameroon pepper
  • Salt to taste

Method

  1. 01

    Washing the Rice. Wash the rice thoroughly until water runs clear.

  2. 02

    Cooking the Porridge. Place the washed rice in a pot with 6 to 8 glasses of water and a pinch of salt. The high water ratio is what makes this a porridge and not cooked rice. Bring to a boil over medium-high heat, then reduce to medium-low. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the rice is completely soft, broken down and the porridge is thick and creamy. Add more water if it becomes too thick.

  3. 03

    For Sweet Serving. Add sugar or honey to taste. Stir well. Ladle into bowls and swirl evaporated milk over the top.

  4. 04

    For Savoury Serving. Add ground crayfish, Cameroon pepper and extra salt. Stir well. Serve in deep bowls, optionally with a drizzle of palm oil on top.

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