Cooking Ugali with a Rice Cooker: maximum efficiency, minimum stirring

This efficient (~120 Wh / 1 kg_cooked_Ugali) method of cooking Ugali can also be applied to larger rice cookers, EPCs or commercial electric pots and kettles and requires minimal stirring: Measure maize flour and water in a volume ration of 1:1.3 to 1:1.5 (1:1.3 firm, 1:1.5 medium). Mix all the water with half of the flour and bring it to boiling point with closed lid. Add remaining flour and stir for approx. 1 min to properly mix the flour. (no dry flour remains) Close lid and make sure the rice cooker is still in cook (high power) mode. After rice cooker switched to simmering (low power) mode wait 10-20 mins and unplug the rice cooker. Wait another 10-20 min with the lid closed before serving. Due to the heat insulation of the rice cooker the Ugali will finish cooking and get firmer without continuous, strenuous stirring.