Baked Rice Pudding with Peanuts (also known as Dhosa) is a traditional Tanzanian recipe for a classic baked rice pudding flavoured with cardamom and cinnamon. The full recipe is presented here and I hope you enjoy this classic Tanzanian version of: Baked Rice Pudding with Peanuts.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This lightly-spiced version of rice pudding comes from the African spice island of Zanzibar in modern Tanzania. Zanzibar has been the stopping-off point for Indian and Arabic (and then Portuguese, French and British) spice traders for millennia. The Indian influence on Zanzibari cuisine is more pronounced and evident than it is anywhere else in East Africa.
Place the rice in a colander and wash under plenty of cold, running, water to wash away any excess starch.
Grease a deep baking dish then add the rice, chopped peanuts, sugar, spices and salt. Stir to mix thoroughly then pour over the milk. Cover the baking dish with a baking tray or a sheet of kitchen foil and then a baking tray.
Transfer to an oven pre-heated to 170°C and bake for about 60 minutes, or until the rice grains are tender.
