Kilombero Rice

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Well, we did it, didn’t we ? The 90 kilograms Rice Challenge succeeded with hardly any effort, the last three bags going while we were celebrating our Harvest Festival.

When the rice was ordered, we had Risk-taking and Mission in our minds. The Mission has been effective; a farmer in Malawi will now be able to send his child to High School for a year, thanks to the extra £1 we each paid above supermarket prices.

As for Risk-taking, thanks to the generosity of Banner Cross folk and their friends, the outlay wasn’t a risk at all – and we should mention that a third of the rice was bought by Boys’ Brigade, Brownies and Guides, so our own young people are learning how to support deprived children elsewhere.

It’s a sobering thought that the annual income per capita of rural Malawi is about 370, which puts our easily-raised £90 into perspective. Enjoy your rice.

Jackie

Many people gave an extra donation when buying the rice creating a surplus of £50. It has been arranged to give it to the school in Kenya where Jess Jones worked.

Eat someone out of poverty!

With the coming of autumn Harvest Celebrations in mind, Banner Cross Church took up the challenge set by a Scottish firm, Just Trading.  We bought a pack of 90 kgs of Kilombero rice, an aromatic long grain rice, similar to Arborio rice and ideal for risottos and paellas, as well as accompanying curries and other dishes.

The rice came in 1kg bags, costing £2.75 each.  This wais more expensive than the savoury rice in our local supermarkets but now we have sold our 90 bags, we have paid for one child’s attendance at High School in Malawi for one year! What a harvest that will be – and a long-lasting one!

Below is a set of cooking instructions sent by Just Trading – as if Banner Cross chefs ever needed instructions!

To cook as a dish to accompany stews, curry, etc.

Allow 1 cup for 2 people

Put a tablespoon of oil or butter in a pan and toss the rice in it.

Add 2 cups of water per cup of rice.

Season with either salt or a stock cube.

Cover and cook till all the water is absorbed.  Serve.

To serve as a vegetable risotto.

Fry chopped leeks and peppers (or any vegetable you like) in oil or butter.

Add 1 cup of rice per 2 people.

Stir in a cup of white wine; cover.

Allow to take up and then keep adding water seasoned with stock cube slowly till the rice is soft and slightly sticky.

Grate on some parmesan cheese.

Enjoy!