Oyster rice

Name: Oyster rice
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Sénégal
Ingredients: 300 g dry white long-grain rice with approximately 15–20-minute absorption cooking; 400 g drained raw shucked food-grade oyster flesh from controlled supply; 200 g sliced onion; 100 g diced green pepper; 2 chopped garlic cloves; 30 ml oil; 600 ml potable rice water, adjusted to package, plus 500 ml separate oyster-boiling water; 10 ml lemon juice to serve; ¼ teaspoon salt and pepper, adjusted after tasting

🦪 Onion and green-pepper rice with fully cooked oysters, a home adaptation inspired by Casamance produce.

Ingredients

300 g dry white long-grain rice with approximately 15–20-minute absorption cooking
400 g drained raw shucked food-grade oyster flesh from controlled supply
200 g sliced onion
100 g diced green pepper
2 chopped garlic cloves
30 ml oil
600 ml potable rice water, adjusted to package, plus 500 ml separate oyster-boiling water
10 ml lemon juice to serve
¼ teaspoon salt and pepper, adjusted after tasting

Preparation

Check oyster source, date and cold storage; keep refrigerated. Prepare vegetables separately. Rinse rice if its package recommends and drain well.

Heat oil; cook onion 7 minutes, then pepper and garlic 3 minutes without burning.

Stir in drained rice 1 minute. Add 600 ml water or the absorption amount its package specifies for 300 g. Season very lightly.

Boil, cover and cook gently 15–20 minutes as directed. If still hard and dry, add a little hot water and extend without constant stirring.

Meanwhile boil separate 500 ml water. Add drained oysters; after boiling resumes, boil at least 3 minutes. Lift with clean slotted spoon. Do not add raw packaging liquor to rice.

When rice is tender, gently fold in fully cooked oysters, cover, turn off heat and rest 5 minutes. Fluff gently.

Taste before adjusting salt. Divide four servings and offer 10 ml lemon at service. Serve immediately; lemon never replaces oyster cooking.