Sombi guerté

🥣 A soft rice and ground-peanut porridge finished with milk and sugar.

Ingredients

• 200 g dry white short-grain or broken rice suitable for prolonged porridge cooking
• 100 g plain food-grade raw finely ground skinless peanuts, unsalted and not defatted
• 1.5 litres potable water initially, adjusted
• 200 ml pasteurized milk
• 40 g sugar
• Small pinch salt

Preparation

Check peanut powder and freshness. Rinse rice if needed, drain and measure liquids and sugar separately.

Take 200 ml from the 1.5 litres water and mix peanuts into a smooth slurry.

Simmer remaining 1.3 litres water. Stir in slurry and gently cook about 15 minutes without scorching.

Add drained rice and pinch salt. Simmer about 30 minutes, stirring bottom regularly. Extend until every grain tender.

Add 200 ml milk and 40 g sugar; stir and cook about 5 minutes until homogeneous and hot. Add hot water if too thick.

Turn off heat and rest 5 minutes loosely covered. It must stay spoonable without hard grains.

Divide four bowls and cool to a comfortable eating temperature. This is a general family recipe, not an infant feeding formula.