Ofada rice
Ofada Rice is a traditional Nigerian rice variety commonly grown and eaten in southwestern Nigeria, especially among the Yoruba people.[1] [2]It is known for its natural aroma, slightly brown colour, and unique taste. It is often served with spicy stew called Ofada stew. Ofada rice is a local short-grain or mixed-grain rice variety cultivated mainly in Nigeria. It is not milled like regular white rice which gives it is brownish in color, Because of this, requires careful washing and longer cooki
- Prep
- 20 min
- Cook
- 46 min
- Total
- 1 hr 6 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Cooking pot or deep saucepan
Equipment
Blender or food processor
Equipment
Frying spoon (wooden or spatula)
Equipment
Knife and chopping board
Equipment
Sieve (optional, for draining meat stock)
Equipment
Stove or gas cooker
Procedure
1. Pick through the rice to remove stones, husks, and debris.
Procedure
2.Wash thoroughly in clean water until the water becomes less cloudy.
Procedure
3.Repeat washing several times due to the natural bran content.
Procedure
1.Place washed rice in a pot and add enough water to cover it.
Procedure
2.Boil for 10–15 minutes to reduce strong aroma and remove excess starch.
Procedure
3.Drain and rinse again with clean water.
Procedure
1.Transfer the rice into a clean pot
Procedure
2.Add fresh water (about 1–2 cm above rice level).
Procedure
3.Add a pinch of salt if desired.
Procedure
4.Cook on medium heat until the rice becomes soft.
Procedure
5.Add small amounts of water if necessary during cooking.
Procedure
6.Allow to steam on low heat for 5–10 minutes after cooking.
Photo: Bukky658 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 18 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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