Difference between revisions of "Foorah"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Sierra Leonean ([^cC])(.*)\]\]" to "Category:Sierra Leonean cuisine Category:$1$2 Recipes") |
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# Serve cold. | # Serve cold. | ||
# [[Milk]] may be added to the paste during cooking to improve the food value. | # [[Milk]] may be added to the paste during cooking to improve the food value. | ||
| − | [[Category:Sierra Leonean Desserts]] | + | [[Category:Sierra Leonean cuisine]] |
| − | [[Category:Sierra Leonean Vegetarian]] | + | [[Category:Desserts Recipes]] |
| + | [[Category:Sierra Leonean cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Rice flour Recipes]] | [[Category:Rice flour Recipes]] | ||
Revision as of 16:16, 8 May 2012
Ingredients
- 2 cups rice flour
- 2 cup sugar
- 3 cups water
Directions
- Mix the rice flour in a bowl with about 1 cup of water saving about 1 tablespoonful of the flour for coating the balls.
- Bring the rest of the water to boil in a saucepan.
- Add the sugar and stir until dissolved.
- Pour the flour paste gradually into the simmering water and cook, stirring all the time until it forms a thick paste as the rice granules swell.
- When the rice is thoroughly cooked and contains no raw flavor, allow to cool slightly, and remove tablespoonful of the mixture.
- Form them into balls and coat with the rest of the rice flour.
- Serve cold.
- Milk may be added to the paste during cooking to improve the food value.
