Brown Rice Pocho

This basic and easy to make recipe is the third part of a delicious team when paired with the Matooke and Groundnut Sauce. I would also make it to go with curry or spicy dishes that need a more neutral flavor to soothe the heat.

Pocho1Pocho2 + featPocho3 + socmedPocho4

Brown Rice Pocho
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4 servings
  • 1 cup brown rice flour
  • 2 cups water
  • ½ teaspoon, salt
  • ¼ teaspoon ground black pepper
  1. In a sauce pan combine the brown rice flour, water, and seasonings.
  2. Bring to a boil, stirring occasionally.
  3. As soon as the pocho begins to boil, lower the heat to medium-low.
  4. With a wooden spoon, stir until the pocho begins to pull from the side of the pan.
  5. The end texture will be a little sticky and thicker than mashed potatoes.





About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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