I don’t often cook nor eat rice, so when I do I always make too much and so end up with leftover rice. And you know I know what to do with leftover food. Make something new with it! And then eat it of course. ‘Papa di aros’ means rice porridge in Papiamentu and is one of my favorite leftover recipes I make. On the island (Curaçao) we eat this for breakfast, but it can also be a quick snack during the day. When I went to Malawi in 2019 and met my Norwegian roommate Fredrikke, I learned that in Norway they have a similar dish called ‘risgrøt’. We were both very excited when we found out. Does your country, culture or family have a similar papa di aros dish too? Let me know in the comments! Enjoy and bon apetit.
- Servings: 2 bowls
- Ready in: ±15 minutes
- 1 bowl of rice
- 1 bowl of almond milk (or milk of choice)
- 1 tablespoon of maizena or corn flour (ariña di funchi)
- 1 tablespoon of oats
- 1 tablespoon of brown sugar or honey
- 1/8 teaspoon of salt (two pinches)
- 1/2 teaspoon of cinnamon
- 2 tablespoons of raisins
- If you’re using leftover rice then probably your rice is a bit hard, cold and stuck together. No problem. Wash your hands and get in there. Unstick the rice as if you’re crumbling bread.
- Add the bowl of rice and milk in a pan on a medium-high fire and start stirring.
- In a seperate bowl you add the maizena flour, oats, sugar, salt and cinnamon and mix well. If you’re using honey instead of sugar, then you’ll get a thick paste.
- Add the mixture to the pan and stir well for about 5 minutes.
- Lastly, add the raisins and turn of the stove. Leave papa di aros with a lid on in the pan for another 5 minutes.
- After that, take off the lid and stir the papa once more. Now it’s ready for you to try!
Did you use this recipe? Please leave a comment with your experience! Feel free to share ideas, alternatives and tips.