Ingredients:
Ofada Rice (2 cups)
Note: You need to
de-stone, especially if you are using the locally sourced Ofada rice
How to de-stone
1. Pour the rice grains on one side of a tray
2. Draw each grain to the other side of the tray
3. Remove any stone seen
4. After picking, wash the rice, then drain
(Repeat the process of washing and draining at least thrice or until
drain water is clearer)
5. Pour some water into another bowl
6. With a small bowl, scoop and sift a bit of the rice grains at a time
into this new bowl
7. This will allow any remnant stone to sink into the bottom of
the small bowl
8. Continue to sift until few grains are left in the small bowl, then use your hand
to remove any stone found at the bottom of the small bowl
9. Continue the process until all the rice grain are in the new bowl
Cooking the Rice:
1. Transfer the rice into a pot of water
2. Add salt to taste
3. Cover and allow to cook
4. When the rice is cooked, drain the rice to remove water using a sieve
5. Serve with ofada stew (Obe ata).You can also serve with fried plantain, this is optional
2. Draw each grain to the other side of the tray
3. Remove any stone seen
4. After picking, wash the rice, then drain
(Repeat the process of washing and draining at least thrice or until
drain water is clearer)
5. Pour some water into another bowl
6. With a small bowl, scoop and sift a bit of the rice grains at a time
into this new bowl
7. This will allow any remnant stone to sink into the bottom of
the small bowl
8. Continue to sift until few grains are left in the small bowl, then use your hand
to remove any stone found at the bottom of the small bowl
9. Continue the process until all the rice grain are in the new bowl
Cooking the Rice:
1. Transfer the rice into a pot of water
2. Add salt to taste
3. Cover and allow to cook
4. When the rice is cooked, drain the rice to remove water using a sieve
5. Serve with ofada stew (Obe ata).You can also serve with fried plantain, this is optional
How To Cook Ofada Rice Video
