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Ofada rice

Ofada Rice is a traditional Nigerian rice variety commonly grown and eaten in southwestern Nigeria, especially among the Yoruba people. 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 cooking time. The rice is commonly wrapped and served in banana or plantain leaves in traditional settings.

Source and licence

"Ofada rice" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ofada_rice, revision 4639039), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ofada_rice&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4639039

What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by the wiki page's category (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Pick through the rice to remove stones, husks, and debris.
  2. Wash thoroughly in clean water until the water becomes less cloudy.
  3. Repeat washing several times due to the natural bran content.
  4. Place washed rice in a pot and add enough water to cover it.
  5. Boil for 10–15 minutes to reduce strong aroma and remove excess starch.
  6. Drain and rinse again with clean water.
  7. Transfer the rice into a clean pot
  8. Add fresh water (about 1–2 cm above rice level).
  9. Add a pinch of salt if desired.
  10. Cook on medium heat until the rice becomes soft.
  11. Add small amounts of water if necessary during cooking.
  12. Allow to steam on low heat for 5–10 minutes after cooking.