Ingredients
Base
- 200 gshort grain or broken rice
- 1 litrewhole milk
- 500 mlwater
- a pinch of salt
To sweeten and flavour
- 150 gsugar, or to taste
- 1 teaspoonvanilla extract
- a piece of cinnamon stick, optional
- grated nutmeg, optional
- 1 tablespoonorange blossom water, optional
To finish
- 100 mlevaporated milk or cream, optional
Directions
- Rinse the rice briefly but do not wash it excessively. Put the rice, the water and the salt into a heavy pot. Bring it up to a gentle boil over a medium heat. Stir it once so nothing sticks to the base. Let it simmer uncovered for about ten minutes. The grains should be starting to soften at the edges.
- Pour the milk into the pot with the softening rice. Add the cinnamon stick now if you are using one. Bring it slowly back to a bare simmer over low heat. Milk boils over very suddenly and needs watching.
- Keep the heat low enough that it barely trembles. Stir it every few minutes with a wooden spoon. Rice sinks and catches there if it is left alone.
- Add a splash more milk if it tightens too far. Sweetening it is done near the end of cooking. Stir in the sugar once the rice is fully tender. Stir until every grain of sugar has dissolved.
- Pour in the vanilla and stir it through the pot. Add the orange blossom water now if you are using it. Use it sparingly because it turns soapy in excess. Taste it and adjust the sweetness to your liking.
- Stir in the evaporated milk or cream for a richer bowl. Grate a little nutmeg over the surface of the pot. Serving it is done warm rather than piping hot.
- Ladle it into shallow bowls and let it settle. It can also be chilled and served cold in hot weather. Keep leftovers covered in the refrigerator for two days.
Technique
- Sombi is closely related to the Senegalese dish of the same name and to sombi made with coconut milk in some coastal areas.
- It sits in the same family as thiakry, which uses steamed millet couscous with soured milk instead of rice.
Substitutions
- Evaporated milk diluted with water is widely used across the region in place of fresh milk and gives a slightly caramelised flavour.
- Coconut milk makes a dairy-free version.
Variations
- Some households add raisins or dates in the last few minutes.
- A version made with millet instead of rice is common further inland.
- Extra nutmeg is standard in some families.
History
A milk-rice porridge shared with Senegal, cooked for naming ceremonies and religious gatherings and served to guests in shallow bowls.
Frequently asked questions
What is Sombi?
Sombi is a dessert from Mauritania: rice simmered in sweetened milk, served warm at ceremonies. A milk-rice porridge shared with Senegal, cooked for naming ceremonies and religious gatherings and served to guests in shallow bowls.
How long does Sombi take to make?
Sombi takes 10 minutes of preparation and 40 minutes of cooking. The recipe makes serves 6. It is rated easy to make.
What can I substitute in Sombi?
Yes, within limits. Evaporated milk diluted with water is widely used across the region in place of fresh milk and gives a slightly caramelised flavour. Coconut milk makes a dairy-free version.
What is the most important thing to get right in Sombi?
Rinse the rice briefly but do not wash it excessively. Put the rice, the water and the salt into a heavy pot. Bring it up to a gentle boil over a medium heat. Stir it once so nothing sticks to the base. Let it simmer uncovered for about ten minutes. The grains should be starting to soften at the edges.
