Kunun G’eda (Nigerian Rice Pudding) -Thank You Kaka

Hello Everyone! It has been a while but trust me I have a good excuse 🙂

As some of you might know I got married (whoop,whoop) to a dashing young man from Bauchi State. First a bit of Nigerian geography for the benefit of Non-Nigerians, I am from the South-Western part of Nigeria (Ogun State to be precise) while my husband is from the North-Eastern part of Nigeria so you could say our marriage is fusion of two completely different cultures.

It therefore seems fitting that my first recipe post-nuptials be one from Northern Nigeria! This post was inspired by two things, one was the big bag of fresh groundnut ‘Kaka’ (grand-mother in Hausa) gave me when I visited her in Gwaranga (town in Bauchi state)  and the other is my sister-in-law who served us kunu g’eda the last time we visited. After which I asked her for a detailed recipe. 😊

Today’s recipe is Nigeria’s version of a rice pudding cooked in groundnut milk. It is a warming, sweet and sour dish which can be enjoyed either as a main meal or as a desert. The nutritional benefits are also profound. You might have heard me talk about the benefits of combining grains and legumes in order to get all essential amino acids in our  diet, well this dish ticks all the boxes and more. Rice (grain) and groundnut (legume) also provide the perfect balance of carbohydrates, protein and  healthy fats. 😊

Now to the recipe!

You will need

1/2 cup of rice – I used brown but you can use any other type of rice.

1 cup of fresh groundnut

4 cups of water

Juice of 1/2 lemon

1 tsp of cinnamon (optional)

Sugar to taste


If using brown rice soak rice in water and some lemon juice or Apple cider vinegar for about 8 hours or overnight. This has been said to help breakdown anti-nutrients present in whole grains. Cook the rice until soft and set aside.  If using white rice no need to soak or pre-cook.

2) Roast the fresh groundnut in a pan on low heat for about 5minites. Stirring occasionally to avoid it burning.

3) Grind in a dry mill or a coffee/spice blender. This makes the process of extracting the milk quicker.

4) Add 2 cups of water and blend until smooth

5) Seive out the skin which would leave you with the groundnut milk.

What you do with the ‘chaff’ is up to you… Personally I just added it back into the pan seemed a shame wasting all that good fibre. Lol

6) Pour the milk into a pan and bring to a boil. Once it starts to boil add the cinnamon (if using) rice, 2 cups of water and give it a good stir. Cook for another 20 -25 mins stirring every now and again to prevent it boiling over and sticking to the bottom of the pot.

If using uncooked rice, cook until rice is very soft. At the end the grounding milk should have a paste like consistency.

7) Add the juice of half a lemon

8) Let it cool down a bit- if you can wait that is lol . Add sugar or honey to taste and serve

Enjoy hot or cold! Do let me know how you get on. 😊