Party Jellof Rice Recipe by Chinny's Kitchen
Cooking Instructions 1hour 1 Before cooking Nigerian Jollof Rice Parboil(precook) the Rice and set aside..Parboiling the rice, helps to start the cooking process and gets rid of the excess starch in the rice, that usually makes the rice grains to clump together (a.k.a Soggy rice) Cook and fry/grill your meat (beef/chicken/turkey)... and set aside the stock 2 First, prepare a small stew or sauce. Do this by blending the fresh tomatoes and peppers together;then dry out excess liquid by boiling in a pot for 15min..if you already have tomato stew, you can skip this step. Then, Place a pot on heat, add some oil, add chopped onions, fry a bit and then add the blended tomatoes & pepper mix, fry for about 5 minutes and then add the tomato puree. Cook until the tomato loses its sour taste and the oil begin to rise to the top. 3 This is another important step in cooking Nigerian Jollof Rice. If the stock isn't hot enough before adding the precooked(parboiled) Rice, the rice will soak up the cold water, become soggy and even get burnt before it is done..you don't want that right? 4 Next, add the Rice and mix thoroughly; the liquid in the pot should be at the same level as the rice in the pot...you can add more water if the meat or chicken stock isn't enough. Cover the pot and leave the rice to cook on low to medium heat. High heat will burn the rice before it is well cooked. 5 If you're using bay leaves, just drop it on the rice before covering the pot. When the liquid in the rice is almost dried, add the ground crayfish (this is optional) and the remaining stew to the top (don't touch the rice)...cover the pot and simmer until there is no more liquid in the rice.... Now mix thoroughly... and your Nigerian Jollof Rice is Ready. 6 If you are aiming for the party style jollof rice with that smoky flavor that gives the party jollof rice its distinctive taste, then go a step further and leave the rice to burn ''A LITTLE'' at the bottom(don't worry it doesn't make you a bad cook) ☺ I actually like burnt jellof rice, that is the surest way to get that '' smoky Party rice taste'' if you're not cooking with firewood(but please don't make it a habit, except you are using a non-stick pot ☺) 1 Before cooking Nigerian Jollof Rice Parboil(precook) the Rice and set aside..Parboiling the rice, helps to start the cooking process and gets rid of the excess starch in the rice, that usually makes the rice grains to clump together (a.k.a Soggy rice) Cook and fry/grill your meat (beef/chicken/turkey)... and set aside the stock 1 Before cooking Nigerian Jollof Rice Parboil(precook) the Rice and set aside..Parboiling the rice, helps to start the cooking process and gets rid of the excess starch in the rice, that usually makes the rice grains to clump together (a.k.a Soggy rice) Cook and fry/grill your meat (beef/chicken/turkey)... and set aside the stock 2 First, prepare a small stew or sauce. Do this by blending the fresh tomatoes and peppers together;then dry out excess liquid by boiling in a pot for 15min..if you already have tomato stew, you can skip this step. Then, Place a pot on heat, add some oil, add chopped onions, fry a bit and then add the blended tomatoes & pepper mix, fry for about 5 minutes and then add the tomato puree. Cook until the tomato loses its sour taste and the oil begin to rise to the top. 2 First, prepare a small stew or sauce. Do this by blending the fresh tomatoes and peppers together;then dry out excess liquid by boiling in a pot for 15min..if you already have tomato stew, you can skip this step. Then, Place a pot on heat, add some oil, add chopped onions, fry a bit and then add the blended tomatoes & pepper mix, fry for about 5 minutes and then add the tomato puree. Cook until the tomato loses its sour taste and the oil begin to rise to the top. 3 This is another important step in cooking Nigerian Jollof Rice. If the stock isn't hot enough before adding the precooked(parboiled) Rice, the rice will soak up the cold water, become soggy and even get burnt before it is done..you don't want that right? 3 This is another important step in cooking Nigerian Jollof Rice. If the stock isn't hot enough before adding the precooked(parboiled) Rice, the rice will soak up the cold water, become soggy and even get burnt before it is done..you don't want that right? 4 Next, add the Rice and mix thoroughly; the liquid in the pot should be at the same level as the rice in the pot...you can add more water if the meat or chicken stock isn't enough. Cover the pot and leave the rice to cook on low to medium heat. High heat will burn the rice before it is well cooked. 4 Next, add the Rice and mix thoroughly; the liquid in the pot should be at the same level as the rice in the pot...you can add more water if the meat or chicken stock isn't enough. Cover the pot and leave the rice to cook on low to medium heat. High heat will burn the rice before it is well cooked. 5 If you're using bay leaves, just drop it on the rice before covering the pot. When the liquid in the rice is almost dried, add the ground crayfish (this is optional) and the remaining stew to the top (don't touch the rice)...cover the pot and simmer until there is no more liquid in the rice.... Now mix thoroughly... and your Nigerian Jollof Rice is Ready. 5 If you're using bay leaves, just drop it on the rice before covering the pot. When the liquid in the rice is almost dried, add the ground crayfish (this is optional) and the remaining stew to the top (don't touch the rice)...cover the pot and simmer until there is no more liquid in the rice.... Now mix thoroughly... and your Nigerian Jollof Rice is Ready. 6 If you are aiming for the party style jollof rice with that smoky flavor that gives the party jollof rice its distinctive taste, then go a step further and leave the rice to burn ''A LITTLE'' at the bottom(don't worry it doesn't make you a bad cook) ☺ I actually like burnt jellof rice, that is the surest way to get that '' smoky Party rice taste'' if you're not cooking with firewood(but please don't make it a habit, except you are using a non-stick pot ☺) 6 If you are aiming for the party style jollof rice with that smoky flavor that gives the party jollof rice its distinctive taste, then go a step further and leave the rice to burn ''A LITTLE'' at the bottom(don't worry it doesn't make you a bad cook) ☺ I actually like burnt jellof rice, that is the surest way to get that '' smoky Party rice taste'' if you're not cooking with firewood(but please don't make it a habit, except you are using a non-stick pot ☺) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Fried garlic shoots and pork seasoned with homemade garlic soy sauce Chicken Banh Mi Jalapeno Cheese Cornbread Cauliflower Tabouleh Summer fruit salad Mango Shake with Mango Ice cream Sweet malai lassi Chinese Mango Pudding Rawa idli Coffee choco crush Fried garlic shoots and pork seasoned with homemade garlic soy sauce Chicken Banh Mi Jalapeno Cheese Cornbread Cauliflower Tabouleh Summer fruit salad Mango Shake with Mango Ice cream Sweet malai lassi Chinese Mango Pudding Rawa idli Coffee choco crush