You read that right– Jollof rice is the national dish of Nigeria (it’s a thing).
But did you know that this iconic red rice dish is actually very easy to make?
Just use the right rice variety when making Jollof rice and you’re bound to succeed cooking a delicious meal!
Crowned Rice Variety: Parboiled Long-Grain Rice
Similar to Nigerian fried rice, parboiled long-grain rice is the best rice you can use for Jollof rice.
This rice refers to long-grain rice varieties that have been partially cooked in the husk.
And all the qualities retained by this specific processing method make parboiled long-grain rice the best rice for achieving that picture-perfect Jollof rice!
Let’s dive deeper into the specifics.
Reasons to Use Parboiled Long-Grain Rice for Jollof Rice
Firmness: Compared to regular white rice, parboiled rice is firmer, making its texture perfect for dishes like Jollof rice, where fluffy, separate grains are ideal. The firmness of this rice also helps the party rice of the Jollof rice better brown and crisp up.
Flavor Absorption: Parboiled rice is actually better at absorbing flavors than regular white rice. This quality is especially useful when you’re cooking rice in a rich broth, like in Jollof rice, as it helps the grains take on more of the dish’s delicious flavors.
Healthier: Parboiled rice has more fiber, vitamins, and minerals than regular white rice. A flavorful dish that’s also densely nutritious? Sign me up!
Rice Runner-ups
Parboiled long-grain rice may be the king of Jollof rice.
But, as always, I always have spare rice varieties ready for every dish I love cooking!
For Jollof rice, those are long-grain white rice and Basmati rice.
Classic Long-Grain White Rice
It won’t be as firm as its parboiled counterpart.
But, if you rinse long-grain white rice thoroughly before using it for Jollof rice, it can still yield fluffy and delicious results.
What I love about this alternative is it’s incredibly easy to find, as it’s the most common rice variety in the US and other parts of the world.
Plus, it’s also amazing at absorbing flavors!
Basmati Rice
Although it’s not the traditional choice, Basmati rice has become a popular alternative for making Jollof rice.
I once looked up “Basmati Jollof Rice” online and literally saw dozens of recipes and videos.
Of course, I had to try this variation myself, and I was 100% not disappointed.
When used for Jollof rice, Basmati rice offers a delightful aromatic touch, a fluffy texture, and a slightly nutty flavor.
Sounds like an appetizing dish already, right?
The Rice of Nigeria’s Finest
Jollof rice is the uncontested representative of Nigerian cuisine.
If you really wanna understand what makes this iconic dish deserve the crown of being the national dish, you better use the right rice varieties when you’re making it at home!
Luckily, all the ingredients for Jollof rice, including the rice, can easily be found in your go-to grocery stores.
So, anytime you’re craving Jollof rice, you can easily whip it up!
Nigerian Jollof Rice with Vegetables and Beef
This flavorful, beefy, and veggie-packed Nigerian Jollof Rice is sure to be the main star of your dinner table. Truly a one-pot wonder.
Ingredients
- 2 tablespoons of vegetable oil
- 1 medium onion (chopped)
- 3 cloves of garlic (minced)
- 3 tablespoons of tomato paste
- 2 Roma tomatoes (chopped)
- 1 red bell pepper (chopped)
- 1 Scotch bonnet pepper (to taste, chopped)
- 1 cup of beef stock
- 1/2 teaspoon of curry powder (optional)
- 1/2 teaspoon of dried thyme
- Salt and black pepper (to taste)
- 1 cup of white rice (rinsed)
- 1 cup of frozen mixed vegetables
- 1 bay leaf
- 1/2 pound of beef (cubed)
Instructions
- Create a pepper puree by blending the tomatoes, red bell pepper, and Scotch bonnet pepper until smooth. Set this puree aside.
- In a large pot over medium-high heat, cook the beef. To do so, just heat a tablespoon of oil, add the beef cubes and brown on all sides. Remove the beef and set it aside once cooked.
- In the same pot, pour in the remaining tablespoon of oil. Start cooking the aromatics, starting with the onion (for 5 minutes) and followed by the minced garlic and tomato paste (about 2 minutes).
- Pour the pepper puree into the pot and continue stirring for about a minute. After doing so, reduce the heat to medium and allow the pot to cook for 15 more minutes. This lets the sauce deepen in color.
- In the same pot, add the beef stock, dried thyme, salt, pepper, and curry powder (if using). Boil the mixture for 5 minutes.
- Add the cooked beef to the pot. After that, stir in the rice, frozen vegetables, and bay leaf. Mix everything well and then reduce the heat to low.
- Cover the pot with a tight-fitting lid (or by placing a layer of foil first, then the lid) and let the pot simmer for about 20 minutes.
- After 20 minutes, the liquid should already be fully absorbed by the rice. If needed, you may pour additional broth or water to ensure the rice cooks perfectly.
- Remove the pot from the heat and allow it to sit (while covered) for 5 more minutes.
- Fluff your Jollof rice before serving!
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