A Senegalese coconut rice pudding cooked with sugar and vanilla until creamy, served warm or chilled.
8 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice, put it in a pot with water, and cook over low heat for 12 minutes.
Add the coconut milk, sugar, and salt.
Thicken the mixture for 14 minutes, stirring often.
Add the vanilla and cook for 2 more minutes.
Divide the pudding among bowls and rest for 8 minutes until warm.
Sprinkle cinnamon over the bowls and serve the pudding warm or cold.
💡 Tip: Rice sticks to the bottom easily; frequent stirring in the last 10 minutes keeps the pudding creamy.
🍽️ Serving suggestion: Serve sombi warm with cinnamon, mango slices, or toasted coconut.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~280
kcal calories
4
g protein
48
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?