This is one of the most delicious and interesting way of preparing my local rice.
I washed my raw rice and rinsed it after which I turned it into a clean pot, added some water and put it on the fire.
I allowed it to boil very well, but I did not allow it to soften, after which, I sieved it the water out from the rice (parboiling process) and then turned the rice back into the pot.
After this, added my blended pepper and crayfish, added my already chopped onions, seasoning cubes, geisha, salt, palm oil and water.
I placed my pot on the fire and stirred a bit and then cover to boil. I later checked tasted the rice to confirm if the water has dried completely.
I also tasted the texture of the rice to confirm if the rice was soft enough or whether I should add extra water to the rice to enable it soften.
As I checked the rice, the water wasn't dried and the rice was still very strong. I felt that the already existing water in the pot will not be enough for the rice to soften, so I added extra water.
I gave it a wait for about 10 minutes cook and the rice finally got soft, but the water wasn't completely dry. I was very hungry and eager to eat, so I had to fetch a little portion of the rice with the water inside and ate to my satisfaction.
Funny enough I enjoyed the half done rice with water inside. I really enjoyed this concoction rice, coupled with the fact that the rice was very spicy.
I later switched off the fire and brought down my pot of local concoction rice as it is popularly called.
Have you cooked any delicious meal today, let us know in the comment section.
