Another oatmeal switch-a-ma-call-it for your morning breakfast bowl as I kick off week 2 in West Africa. Rather than couscous, this time I’m using rice. For whatever reason when I first read this, I thought eating a rice “porridge” for breakfast was weird, but then realized it’d be no different than eating rice pudding for breakfast, which isn’t weird to me at all. According to this site, Churah Gerthe is a traditional Gambian breakfast, but after some more searching I learned this is also eaten in other areas in Africa, but called by a different name (for example, La Bouillie in Chad). And you know what my buddy Will Shakespeare says, “A rose by any other name would smell as sweet,” so whatever you want to call this, go for it. After I got out of my head about it, I realized rice + peanut butter + sugar = yum. I mean, come on. PEANUT BUTTER.
Really, I love peanut butter so much, I could just go with this for breakfast.
The method is straight forward enough, but overall I can’t say I was impressed. I think some of this has to do with my inability to properly cook rice on the stove top, having grown up using only a rice cooker, and therefore I’m unable to do it any other way. Before you judge, I’m not alone on this. Ask any of your Asian friends. Also, I would have preferred to use Arborio rice like I used for the paella, but I didn’t have any left so I used brown jasmine. So, moral of the story- this I think would be a good for dessert but not so much for breakfast. You can probably do this in the same manner as the Arroz con Leche and just throw some peanut butter and then it’d be fantastic. Sorry, Gambia, but I think I’ll just stick with my good ole’ Quaker oats.
1 1/3 cups water
1/3 cup uncooked rice
1 TB peanut butter
1TB wheat flour
Sugar to taste
Milk to taste
1. In a sauce pan, bring 1 cup of the water to a boil. Add rice.
2. In a bowl, combine peanut butter with remaining water and stir until peanut butter is nearly all dissolved. (This is important otherwise you’ll have a glob of PB sticking to your rice). Add mixture to cooking rice. Allow water to return to a boil and add the flour.
3. When cereal nears desired thickness, remove from heat.
4. Add milk and sugar or honey as you wish.