Tutorial on Cooking red oil rice

Today, my stomach was just crying for something native and sweet. I didn't even think twice—I just concluded to cook red oil rice. But I didn't do it the normal way which people always do. I like my own style: I add the red oil last, after the rice was done and it was really sweet.

Firstly i wash my local rice clean, remove all the dirt and stone. I pour it inside the pot, add clean water, and put it on for fire for it to boil. As the rice get cooked, I blend fresh pepper, onions, and crayfish together. I also carry my seasoning cubes and salt keep it for one side.

When the rice as boil soft, I parboil it—pour out the water, rinse it small, then return it back to the pot. I add fresh water and cook it again till it was soft very well.

Then I pour in the pepper mix that I blend. I stir it well. The smell which come out that time ehn—it was a real lovely aroma!

I add my seasoning cubes, salt, and stir it strong. I taste it to know what still remains to be added. The taste really makes sense, so I carry my red oil and pour it inside. As I mix it, the rice begin to shine red, the color was really fine.

I cover the pot to make the steam do the final work. After some minutes, I open it again— and chai! The rice soft, the color bright, and the taste was correct local food.

I dish it out to a tray and me and my family enjoyed it together. That food sweet my soul so much. That kind food always reminds someone that home food is the best.

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