Ofada Rice
Ofada rice is a group of local rice varieties from southwestern Nigeria, named for the Ofada community in Obafemi, Owode. The grain is parboiled before it is dried and sold, and how long it was soaked decides its smell, from a strong fermented note to none at all. This recipe cooks it plain in two stages with a rinse in between, so it can carry a bold Yoruba stew such as ofada stew or ayamase.
Instructions
Pick over the dry rice and remove any stones and dirt. Put the rice in a bowl and wash it in several changes of clean water until the water runs clear.
Drain the rice completely and move it to a pot. Add 4 cups of the water and cook uncovered over medium-low heat for about 12 minutes.
Take the pot off the heat and rinse the rice with water until it runs clear. This removes the starch and any strong smell left from the parboiling.
Return the rice to the pot with the remaining 1 cup of water and cook until the grains are soft. Check it every so often so it neither burns nor turns soggy.
Remove the pot from the heat and drain off any liquid left over. Serve the rice with ofada stew or ayamase.
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