Ofada rices are mostly blends, and usually contain Oryza glaberrima (African rice) as well as the more common Oryza sativa Asian rice, and may be categorized as either brown/red Ofada or white Ofada on the basis of unmilled seed colour. Grain size, shape, and shade vary.
Ofada rice is unpolished. As African rice is more difficult to mill and polish, some or all of the rice bran is left on the grain, strengthening the flavour and making it more nutritious. Brown ofada rices are often very highly aromatic, whereas white ofada rice is typically non-aromatic. They are also known for swelling in size when cooked. It is sometimes processed using fermentation, which adds an aromatic quality to the product.
Ofada rice is typically priced higher compared to other available rices, and it has been regarded as a sign of status symbolism by some people. In contemporary times, it is sometimes served at classy parties.
