RCI-RC.004.0197.001
Ochro Rice
Ochro Rice from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- rice ( washed )1 cup
- 1 unit
- 1 small
- about 8-10 ochroes1 unitwashed and cut into rings
- onion1 unitcut up small
- 2 unit
- salted pigtail ( substitute ham )1/ lb
- margarine or butter ( about 3 tablespoons )1 unit
- a green hot pepper1 unit
- a little coconut powder ( Maggi product) or coconut cream1 unit
- water ( optional )1 unit
Method
1
Peel and finely dice the onion and mince the garlic cloves, then set both aside. Rinse the rice under cold water until the water runs clear and allow it to drain.
5 minutes
2
Wash and trim the ochro pods, removing the tops and tails, then slice them into rounds approximately half a centimetre thick. Set the sliced ochro aside.
5 minutes
3
Heat a medium-sized heavy-bottomed pot over medium heat and add a small amount of oil. Sauté the diced onion and minced garlic until softened and fragrant.
4 minutes
4
Add the sliced ochro to the pot and stir well to combine with the onion and garlic. Cook, stirring occasionally, until the ochro begins to release its natural juices.
5 minutes
5
Crumble the bouillon cube into the pot and stir to distribute evenly throughout the ochro mixture. Season with salt to taste.
2 minutes
6
Add the drained rice to the pot and stir thoroughly to coat the grains with the ochro mixture. Pour in enough water to cover the rice by about 2.5 centimetres.
2 minutes
7
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and allow the rice to cook undisturbed until all the liquid is absorbed.
20 minutes
8
Remove the pot from the heat and let the rice rest, covered, for five minutes before gently fluffing with a fork and serving. The finished dish should have a characteristic sticky, cohesive texture.
5 minutes