Asian Rice (Oryza sativa) is truly an ancient food crop, known to have been cultivated and consumed over 7,000 years ago. Both Malayo-Polynesian colonizers from the Pacific Ocean islands, and Arab-Persian colonizers and traders from the Middle East brought Asian Rice to Africa’s eastern coast in ancient times. It is not widely known that there are species of rice native to Africa that were cultivated in ancient times in the Western and Central interior parts of the continent before the arrival of Asian Rice. This indigenous variety, African Rice (Oryza glaberrima), sometimes called African Red Rice, has been mostly abandoned by farmers and consumers in favor of the Asian varieties, much of it imported.

Rice Recipe

Yields4 Servings

Ingredients

 2 cups rice (not converted rice)
 ¼ tsp salt
 1 tbsp butter or oil
 water

Instructions

1

Rinse and drain rice. Lightly grease a heavy pot with butter or oil. Put rice and salt into pot. Cover the rice with water, 2 parts water for 1 part rice. The water should be about an inch and a half over the rice. Bring to a rapid boil over high heat and cook for a few minutes, stirring occasionally. Lower the heat, as low as possible. Cover tightly. Allow the rice to cook slowly until all the water is absorbed, about 16 to 20 minutes. Do not uncover during cooking time. Fluff up rice and serve.

Ingredients

 2 cups rice (not converted rice)
 ¼ tsp salt
 1 tbsp butter or oil
 water

Directions

1

Rinse and drain rice. Lightly grease a heavy pot with butter or oil. Put rice and salt into pot. Cover the rice with water, 2 parts water for 1 part rice. The water should be about an inch and a half over the rice. Bring to a rapid boil over high heat and cook for a few minutes, stirring occasionally. Lower the heat, as low as possible. Cover tightly. Allow the rice to cook slowly until all the water is absorbed, about 16 to 20 minutes. Do not uncover during cooking time. Fluff up rice and serve.

Rice
IngredientsDirections

The typical method of cooking white rice calls for one part rice to two parts water. In Africa it seems that women usually cook rice without measuring. If you use the same pot to cook rice every day for many years, you too will develop this talent.