Ingredients

2 cups shelled and skinned raw peanuts

1/2 cup short-grain white rice, such as sushi rice

4 selim seed pods

1 teaspoon ground ginger

3/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon, or 1 (3-inch) cinnamon stick

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cayenne or 1 whole dried cayenne pepper

1/8 teaspoon ground cloves or 1/4 teaspoon whole cloves

Tamarind paste (for serving)

Granulated sugar, honey, or chopped dates (for serving)

Instructions

Step 1: Place the raw peanuts and rice in separate bowls, covering each with water by about 2 inches. Soak at room temperature for at least 1 hour and up to 4 hours.

Step 2: Drain the peanuts and transfer them to a blender. Add 2 cups of room-temperature water and blend on high until smooth. Strain this mixture through a fine-mesh strainer or muslin-lined sieve into a medium pot. Return the peanut solids to the blender with another 2 cups of water and blend again. Strain once more, pressing to extract as much liquid as possible, then discard the solids. You should have about 4 cups of peanut milk in the pot.

Step 3: Drain the rice and put it in the blender with 2 cups of room-temperature water. Blend on high until smooth.

Step 4: Add the selim seed pods, ginger, salt, cinnamon, nutmeg, cayenne, and cloves to the pot with the peanut milk. Heat over medium, whisking often, until steam rises, about 6 minutes. If using ground spices, proceed immediately; if using whole spices or selim pods, turn off heat, cover, and steep for up to 10 minutes. Remove the spices with a slotted spoon.

Step 5: Reduce heat to medium-low and whisk in the ground rice purée. Cook, stirring frequently, until thick enough to leave a faint line when whisked and bubbles slowly rise, about 8 minutes. Cover and simmer without stirring for 4 minutes to cook the rice fully.

Step 6: Serve the porridge warm or at room temperature. Garnish with a spoonful of tamarind paste for tang and sweeten with granulated sugar, honey, or chopped dates as desired.

Tips & Variations

If selim seed pods are unavailable, substitute with a small amount of allspice for similar flavor.

Adjust the heat by using less cayenne or omitting it entirely if you prefer a milder porridge.

For a creamier texture, you can add a splash of coconut milk when adding the rice purée.

Tamarind paste adds a lovely tang; if you can’t find it, a squeeze of fresh lemon juice can work as a substitute.

FAQs

Can I use other types of rice?

Short-grain rice produces the best creamy texture, but medium-grain rice can be used in a pinch. Avoid long-grain rice, which won’t create the same thickness.