Reduce quantity of water and cook on medium/low heat after first cooking stage.
HOW TO PREPARE:Start by washing your rice thoroughly. Don’t parboil. Simply wash it. Before washing the rice, make sure that you have prepared some hot water or gotten it ready. It could be heating up as well.Once you’re done washing, add the rice to the hot boiling water. You can also choose the other way around, which is to add the hot water to the rice in a pot.Cover it up and let it boil on high heat. Since we’re cooking the rice to the softest texture that we can get, make sure you add enough water, or better still, double the water level.Check back on your rice. Check the texture and add some more water. At least till it gets to a little above the rice level. Now, reduce the heat to medium or low.You can use your finger to check the rice for softness. Once you have gotten the softness you desire, use your Garri turner or pestle to gently pound the rice, or as indicated in the video.Gently turn the light pounding to Garri turning style – the same way you would turn Garri. Make those same circular motions to achieve perfect consistency.Once that is done, you can package it in clingfilm wraps or any other wraps you wish. Then store for future use. You can serve your Tuwon Shinkafa with beef stew if you wish or really any kind of soup.