Ofada rice also known as local or unpolished rice is one of the varieties of rice in Nigeria. The name ofada rice originated from a town called “Ofada” in Ogun state where it was first grown and processed.
 White rice is polished and it could be used to cook different types of rice dishes like jollof rice, fried rice, coconut rice etc while ofada rice goes best with the special sauce/stew. Ofada rice also contains stones and tiny dirt which has to be sorted out before cooking.
Ofada rice has a unique smell that fills the kitchen when cooking and some people find this smell offensive including some of my family members. Lol. The interesting thing is that it’s healthier than white rice and it has also been made easy which means you can buy the packaged ones from the store.
Believe me, I love it with or without the smell. Lol. It’s one of my favourite party dishes. I enjoy eating it, especially because of the benefits which include high fibre, low calories, vitamins and minerals etc.
Cooking ofada rice requires just three simple ingredients.
Ingredients
2cups ofada rice
Water
Salt
Ofada Rice Preparation
- Start with the sorting. Pour the rice on a tray and pick out the tiny stones and other dirty particles present in the rice.
- After sorting, pour rice into a bowl then wash repeatedly to make sure it’s clean from dirt and the water becomes clean.
- Then pour 3 cups of water into a pot and put on fire. Add the washed rice and parboil for about 10 minutes.
- Now turn off the heat and rinse out the starch this also helps the rice to remain in a single form instead of being soggy.
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- Pour the parboiled rice back into the pot. Then add 2cups of water and salt. Cover the pot and allow to cook.
- Remove from the heat once cooked.
- Drain out any excess water using a colander or sieve. If you don’t like draining you can as well allow the water to dry up before turning off the heat.
- Â Serve with ofada stew or any sauce of your choice.
Learn how to make Ofada stew here;
Ofada stew recipe(how to make Nigeria ofada stew)
