West African Rice Pudding is a traditional West African recipe for classic dessert of pudding rice cooked in a mix of evaporated milk, coconut milk, water and sugar flavoured with grated calabash nutmeg. The full recipe is presented here and I hope you enjoy this classic West African version of: West African Rice Pudding.
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The inability of many West Africans to metabolize the milk sugar, lactose, means that milk does not feature largely in the West African diet. But, if a recipe is good, particularly if it uses a standard staple of the diet, a way is almost always found to make it and that's the case with this West African take on the rice pudding that's flavoured with West African spices.
Gently whisk the evaporated milk, whole milk and water in a bowl. Mix together the rice and sugar in a pan then pour the milk over the top and stir. Grate the calabash nutmeg over the surface of the dish and dot the butter on top.
Place the dish on the hob, bring to a boil then reduce the heat and simmer, covered for 30 minutes. Stir the pudding at this point then continue cooking, covered, for a further 30 minutes, stirring frequently.
Take the lid off, increase the heat a little and continue cooking, stirring frequently, until the pudding reaches the desired consistency (about another 30 minutes). Ladle into bowls, grate more of the calabash nutmeg over the top and serve.
