Hello House.

Said to ask a quick one.

Is there actually a way to cook jellof rice well, without burning it.

This always happens when i cook mine, and i have noticed that even at events, the burnt smell is what gets every body eating it.

So people, if anyone has done it and has a proven method that works and still gets the flavours out.

Do post it.

It must Burn na.

there is a way of cos. *dont stop adding water even if d food pretends to b ready, dnt trust it, add and add more water.

You have to buy my books on "HOW TO COOK JOLLOF RICE WITHOUT BURNING IT" vols 1 and 2.

@ op, it is even the burnt part that taste the sweetest...

I need some well prepared Jollof rice

uboma: @ op, it is even the burnt part that taste the sweetest...

I need some well prepared Jollof rice

stick to greasy egg and bread

Ishilove:
stick to greasy egg and bread

lol. You badtt gal.

Oya, share with us how you prepare Jollof rice.

Ishilove:
stick to greasy egg and bread

like seriously, as in should i stick the egg in it.

brianromel:

like seriously, as in should i stick the egg in it.

Hell no, i was just kidding. The secret is not stirring it till it is almost dry. there is no way jollof rice wont burn, but you can minimise the burning by not stirring it.

uboma:


lol. You badtt gal.

Oya, share with us how you prepare Jollof rice.

You need to pay me for consultancy ;P

Ishilove:
You need to pay me for consultancy ;P

Name your price...

uboma:

Name your price...

Cindy, that's my price

Ishilove:
Cindy, that's my price

No way!!!

uboma:


No way!!!

Yes way!!!

E be like say you get idea of wetin l dey arrange ingredients for!

When you're done mixing (cooking/frying of the tomatoe paste and other ingredients)the paste to cook it with,ensure adding the specific quantity of water needed to cook it to completion.
Most importantly, minimise the stirring...thats a factor that gets it burnt.

.

rocgirl: I love having burnt black rice for breakfast

brianromel: Hello House.

Said to ask a quick one.

Is there actually a way to cook jellof rice well, without burning it.

This always happens when i cook mine, and i have noticed that even at events, the burnt smell is what gets every body eating it.

So people, if anyone has done it and has a proven method that works and still gets the flavours out.

Do post it.

The trick is to get your Jollof rice to come out as "dry" as possible.

When I say dry, I mean so it doesn't look like mashed / sticky rice. Your grains should be able to separate easily without you having to "tap" your spoon noisily against the rim of your pot.

To do this:

~ First wash your rice properly with warm water. Say 10 - 12 times and drain properly each time to rid of the excess starch. Basically, you wash till the cloudy solution turns clear. Then drain out the water as much as you can before adding boiling water to your rice. This shouldn't be too much. I'd say about 1/3^rd the height of your rice in your pot. Then cover with the lid so the steam doesn't escape.

~ Next fry the stew for your rice with as little oil as possible. The oil should be just the right amount. The last thing you want is for your food to be laden with too much cooking oil. Once your stew starts bubbling, drain the water out of your rice, then gently pour in your stew onto your pot of rice.

Note: I don't add meat/chicken water (broth) to my Jollof rice. It's just way too fattening. Your stew already has all the spices / ingredients in it anyway (curry, thyme, nutmeg, onions, pepper, salt, maggi, Derica and of course, tomatoes

~ Add a few more Maggi cubes to your rice to "catch" the rice. i.e: to get that extra flavour. Depending on the quantity of rice you're cooking, I usually start off with just 2 in my stew, then about 5 in the rice. Also add a bit more curry and thyme. Then salt to taste.

Now this is the most important part: Once you've thoroughly stirred the contents of your pot, place the pot your electric / gas cooker and turn down the heating to the lowest setting. It might sound ridiculous but trust me, it really does work. Also, make sure that while your Jollof rice slow cooks, you do not stir it at all. Don't. Wait until all the water / liquid has evaporated and your rice looks nearly done. Then and only then should you stir it.

Stirring it before then will definitely make your rice burn. It took me a while to figure this out, but ever since then, I can confidently cook a huge pot of Jollof rice for my family without it burning at all.

So a brief recap:

1. Use as little oil as possible. Remember that too much oil will make your rice stick to the bottom of the pot, and this will eventually lead to it burning at the bottom even though it's not cooked at the top.

2. Avoid adding too much water to your mixture of tomatoes, pepper, and onions when blending it. Also avoid adding the meat / chicken broth to your rice. Not only is it fattening, it all will make your rice mushy - and mushy, mashy, rice is sticky, unsightly, and will eventually burn while cooking.

3. Cook your rice at the lowest heat setting without stirring, until it's almost done and the liquid has all but evaporated.

@ Post

Invest in good quality non stick cookware/pots. I stir constantly throughout the cooking process to ensure the rice is cooking evenly and it never burns. The pix below shows the bottom of a fully cooked pot of jollof rice, no burning:

Yes,there are steps you need to follow,if you follow the steps ,it won't burn

brianromel: Hello House.

Said to ask a quick one.

Is there actually a way to cook jellof rice well, without burning it.

This always happens when i cook mine, and i have noticed that even at events, the burnt smell is what gets every body eating it.

So people, if anyone has done it and has a proven method that works and still gets the flavours out.

Do post it.