Tuwo shinkafa, mashed rice
Short-grain rice cooked until sticky, then mashed and moulded.
Active time25 min
Cooking40 min
Total1 h
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Ingredients
- 1000 ml water
- 500 g non-parboiled short-grain rice (dry)
Preparation
Prepare 500 g of non-parboiled short-grain rice and 1000 ml of water to start cooking. Have a little extra water ready if needed.
1000 ml water500 g non-parboiled short-grain rice (dry)- measuring container
Wash the rice thoroughly, then drain. Bring the measured water to the boil in a saucepan, then add the rinsed rice. Simmer gently for 30 to 40 minutes, stirring regularly, until the rice is very soft and sticky. Add a little water if the rice is still firm once the water has been absorbed.
- bowl
- colander
- saucepan
- hob
- spatula
Mash the rice thoroughly with a spatula or potato masher to make a soft, smooth paste. Pack the mashed rice into a small container to give it its shape, then serve hot.
- wooden spatula or potato masher
- saucepan
- small container
- spatula
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Bukky658 · Source · CC BY-SA 4.0 · Own work
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Relecture éditoriale 64cede006ff1c260597677786ff8dbe01b49194f78ca5bccf3d4940fffe03e18. Aucun essai en cuisine.
Estimated times.