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.
Ingredients
- 2 cups Ofada rice
- Water for washing and cooking
- Salt to taste
Ingredients for 2 servings (370 g) · the original recipe
Method
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Step 1: Sorting and washing: 1. Pick through the rice to remove stones, husks, and debris.
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2.Wash thoroughly in clean water until the water becomes less cloudy.
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3.Repeat washing several times due to the natural bran content.
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Step 2: Parboiling (recommended): 1.Place washed rice in a pot and add enough water to cover it.
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2.Boil for 10–15 minutes to reduce strong aroma and remove excess starch.
Stovetop - 6
3.Drain and rinse again with clean water.
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Step 3: Cooking: 1.Transfer the rice into a clean pot
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2.Add fresh water (about 1–2 cm above rice level).
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3.Add a pinch of salt if desired.
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4.Cook on medium heat until the rice becomes soft.
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5.Add small amounts of water if necessary during cooking.
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6.Allow to steam on low heat for 5–10 minutes after cooking.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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