Sorabe

Sorabe is a traditional Malagasy dish originating from Madagascar. It is a type of rice porridge or pudding, typically made with rice, water, and milk. The consistency can vary, ranging from a thin, soup-like porridge to a thicker, more pudding-like dessert.

The preparation of Sorabe generally involves cooking rice until it breaks down and becomes soft, then incorporating milk to create a creamy texture. Sweeteners such as sugar or honey are often added, and sometimes spices like vanilla or cinnamon are used for flavoring. It is a common breakfast food or a comforting dessert, especially for children.

Variations of Sorabe exist across different regions of Madagascar and even within households. Some versions might include the addition of fruits, nuts, or even savory ingredients like meat or fish, though the sweet variety is more prevalent. It is a simple yet nourishing dish that reflects the staple nature of rice in Malagasy cuisine. Sorabe is often served warm and is considered a staple food, particularly in rural areas due to its ease of preparation and affordability.