Rwandan-style Black Sticky Rice Porridge

Ingredients

In this adaptation of Bubur ketan hitam to Rwandan cuisine, we substitute the traditional Indonesian ingredients with Rwandan ones. Instead of using pandan leaves, we infuse the porridge with the natural sweetness of coconut milk. Additionally, we incorporate Rwandan flavors by using local sweeteners like honey or sugar. These changes enhance the dish's taste and make it more suitable for Rwandan palates. We alse have the original recipe for Bubur ketan hitam, so you can check it out.

• 1 cup (200g) black sticky rice 1 cup (200g) black sticky rice
• 4 cups (950ml) coconut milk 4 cups (950ml) coconut milk
• 1/4 cup (50g) sugar or honey 1/4 cup (50g) sugar or honey
• 1/4 teaspoon salt 1/4 teaspoon salt
• Optional toppings: sliced bananas, toasted coconut flakes, or chopped nuts Optional toppings: sliced bananas, toasted coconut flakes, or chopped nuts

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 22g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 5g
• Fiber: 3g
• Salt: 0.25g

Preparation

1. 1.
   Rinse the black sticky rice under cold water until the water runs clear.
2. 2.
   In a large saucepan, combine the rinsed rice, coconut milk, sugar or honey, and salt.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 45 minutes, stirring occasionally.
4. 4.
   Once the rice is tender and the porridge has thickened to your desired consistency, remove it from the heat.
5. 5.
   Serve the porridge hot, and garnish with sliced bananas, toasted coconut flakes, or chopped nuts if desired.

Treat your ingredients with care...

• Black sticky rice — Make sure to rinse the rice thoroughly before cooking to remove any excess starch and impurities.
• Coconut milk — Use full-fat coconut milk for a creamier and richer porridge.
• Sugar or honey — Adjust the sweetness according to your preference. Add more or less depending on your taste.

Tips & Tricks

• For a twist, add a pinch of ground cinnamon or cardamom to the porridge for extra flavor.
• If you prefer a smoother consistency, blend a portion of the cooked porridge until smooth and then mix it back into the pot.
• Experiment with different toppings such as fresh berries or a drizzle of chocolate syrup.

Serving advice

Serve the Umugati wa Mbiribiri hot in bowls, allowing the aroma to entice your senses. Enjoy it as a comforting breakfast or a delightful dessert.

Presentation advice

Garnish the porridge with a sprinkle of toasted coconut flakes or a few slices of ripe banana to add visual appeal. The contrast of colors will make the dish even more enticing.