Although maize is the staple in Zambia, rice is also cultivated here in places like Chama and Mongu, where they get more rain. I love the local rice, it is very fragrant and quite sticky. I know I should eat brown, and I do quite often, but white is still my favourite.
The rice here is packaged and shipped in less time so still is full of taste and fragrance when it's cooked.
By simply salting the water when it comes to the boil the rice becomes wonderfully fragrant and tasty, but here's another way of serving rice, especially if you find your rice is lacking in deptrh. Luckily, most lemons bought here are not waxed – thank goodness, but if you're buying from a supermarket, make sure they are unwaxed. If you're not sure run your nail firmly along the skin without piercing it to see if you can gather any of the wax or not.
This makes enough for about 3 – 4 people and is really good with fajitas or chili con carne
- A large bunch of coriander
- The rind of a lemon - unwaxed
- 2 coffee mugs of your favourite rice
- Salt
To cook the rice, either rinse the grains first if you don't like your rice too sticky – until the water is clear
Add the rice to the pan with twice the amount of water.
Bring to the boil. Add salt – half a teaspoon or thereabouts as well as the coriander and lemon rind.
Stir once with a fork then cover and turn off the heat
Wait for rice to absorb all the water.
Check for seasoning and serve.
*Try also adding dried rosemary to the water when cooking, about 2 teaspoons*
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