Ingredients
- Rice: 250g (broken rice is preferable for a creamier texture).
- Water: About 1 to 1.5 liters (for cooking rice).
- Peanut paste (Dax): 3 to 4 tablespoons (natural and unsweetened).
- Sugar: Depending on your taste (usually quite sweet).
- Salt: A small pinch (to balance the flavors).
- Milk: 1 small can of unsweetened condensed milk (Gloria or Peak type) or fresh milk for extra creaminess.
- Optional: A drop of vanilla essence or orange blossom water for aroma.
Instructions
1. Cook the rice:
- Rinse the rice thoroughly until the water runs clear.
- Bring the water to a boil in a large pot with a pinch of salt.
- Add the rice, reduce the heat to low-medium and simmer until the rice is very tender and cooked through (almost like porridge).
- Tip: If the water evaporates before the rice is tender, add a little hot water.
2. Prepare the peanut mixture:
- In a separate bowl, dilute the peanut paste with a little lukewarm water or milk. Stir until liquid and smooth, without lumps.
3. Mix:
- Once the rice is very tender and the water has reduced considerably, pour the diluted peanut paste into the pot.
- Stir continuously to ensure the peanut paste mixes evenly with the rice and does not stick to the bottom.
4. Sweeten and bind:
- Add the sugar and mix well.
- Pour in the condensed milk (or fresh milk).
- Simmer over very low heat for another 5 to 10 minutes, stirring occasionally, until you have a thick, velvety consistency.
5. Service:
- Sombi Guerté can be served hot or warm. Some people like to add a little fresh milk on top just before eating.