Ofada rice, also known as unpolished rice or brown rice, is a variety of rice native to Nigeria. It has a unique aroma and is often served with a special type of stew known as Ayamase or Designer Stew. Here’s a simple recipe for cooking Ofada rice:
Ingredients:
- Ofada rice
- Water
- Salt (optional)
Instructions:
- Rinse the Rice:
- Place the Ofada rice in a bowl or sieve.
- Rinse the rice under cold running water to remove any dirt or impurities. Use your fingers to rub the rice gently while rinsing.
- Soak the Rice (Optional):
- Soaking the rice for a few hours or overnight can help reduce the cooking time and make it easier to digest. Soak the rice in enough water to cover it.
- Boil Water:
- In a large pot, bring enough water to a boil. You’ll need about 4 cups of water for every cup of rice.
- Add Salt (Optional):
- If desired, add salt to the boiling water for seasoning. Use about 1/2 to 1 teaspoon of salt per cup of rice.
- Add the Rice:
- Drain the soaked rice if you soaked it, and add it to the boiling water. If you didn’t soak the rice, add the rinsed rice directly to the boiling water.
- Cook the Rice:
- Reduce the heat to medium or medium-low to maintain a gentle simmer.
- Cover the pot with a lid and let the rice cook. Stir occasionally to prevent sticking.
- Check for Doneness:
- Ofada rice takes longer to cook than polished white rice. Check for doneness after 30-45 minutes. The grains should be tender but still have a slight chewiness.
- Drain Excess Water (Optional):
- If there is excess water in the pot after the rice is done, you can drain it using a fine-mesh sieve or by tilting the pot carefully.
- Serve:
- Once the rice is cooked to your liking, fluff it with a fork to separate the grains.
- Serve the Ofada rice with Ayamase or any other stew of your choice.
Remember that the cooking time may vary depending on the specific type of Ofada rice you have, so it’s a good idea to check the package instructions or adjust the cooking time as needed. Enjoy your Ofada rice meal!
