This recipe for rice porridge is a common breakfast in the country of Chad. Making it reminds me of making oatmeal for breakfast, but instead of oats, white rice is used! I top my rice porridge with peanut butter, bananas, and brown sugar.
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This rice porridge is a great way to enjoy the beauty of another country while also using ingredients and techniques that are common in Western homes.
It’s not that the ingredients, methods, or cooking styles used to make this dish are exotic or unique. The combination is simply something that I wouldn’t normally think to make without some prompting from Chad.
This rice porridge is a traditional breakfast in Chad, and can be enjoyed many different ways. Peanut butter is fairly standard across the board– you’d be hard pressed to find a recipe for Bouillie (the name for rice porridge in Chad) without it.
I typically eat my oatmeal with peanut butter and banana in the mornings, so I stuck with bananas. You can also choose to add strawberries or any other fruit of your choosing.
Can Rice Porridge be Reheated?
This recipe for rice porridge cooks up nice and creamy and thick. The longer you let your rice porridge cool, the thicker it begins to be. I would recommend eating your rice porridge fresh. If you do need to reheat it, add a bit of milk into the bowl/pot before warming. This will add some moisture back into the recipe.
Is Rice Porridge Healthy?
I would definitely say that this rice porridge is on the healthier side of breakfast foods, though this depends largely on what ingredients you choose to top your breakfast with.
If you are trying to keep your rice porridge on the healthier side, I would recommend using no brown sugar and controlled portions of peanut butter.
What Ingredients are in this Rice Porridge Recipe?
Long grain white rice
Whole wheat flour
For full ingredient measurements and instructions, visit the recipe card at the bottom of the page.
How to Cook Rice Porridge On the Stove
In a small pot, boil your water on the stove.
Add rice into the pot and reduce the heat to a simmer.
Cook rice for 8 minutes, uncovered.
Mix flour with some extra water and add to the pot alongside the peanut butter.
Cook, uncovered for 10 minutes, stirring frequently to ensure your rice doesn’t burn.
Top with more peanut butter, brown sugar, and bananas and enjoy!
Did you like this breakfast recipe from Chad? Make sure to check out more Foreign Fork breakfast recipes by visiting the following pages:
- Peameal Bacon Breakfast Sandwich from Canada
- Honey Butter Filled Crepes from Bulgaria
- Acai Bowl from Brazil
- Gondo Datschi (Eggs with Goat Cheese and Herbs) from Bhutan
- Liege waffles from Belgium
- 2 cups water
- ½ cup water, extra
- ½ cup rice
- 2 tbsp peanut butter, I used Jif
- 2 tbsp whole wheat flour
- Peanut Butter
- Banana slices
- Brown sugar
- In a small pot, boil you water on the stove.
- Add rice into the pot and reduce the heat to a simmer.
- Cook rice for 8 minutes, uncovered.
- Mix flour with some extra water and add to the pot alongside the peanut butter.
- Cook, uncovered, for 10 minutes, stirring frequently to ensure your rice doesn't burn.
- Top with more peanut butter, brown sugar, and bananas. Enjoy!