How To Get The Perfect Jollof Rice Each Time

Ingredients

• 2 cups Long Grain Parboiled Rice (rinsed until water runs clear)
• 2 cups Tomato‑Based Sauce (pre‑cooked Jollof sauce (tomatoes, peppers, onions, spices))
• 3 cups Hot Water (boiling water, added after rice is half‑cooked)
• 1 teaspoon Salt (adjust to taste)

Instructions

1. Combine Rice and Sauce

   Add the rinsed rice to the pot, pour in the tomato‑based sauce, and stir vigorously until every grain is evenly coated with sauce.

   Time: PT5M

2. Initial Stir‑Cover Cycles

   Cover the pot and stir the mixture 3‑4 times over the next 10‑15 minutes, allowing the rice to cook halfway without burning.

   Time: PT15M

   Temperature: medium

3. Add Hot Water

   Pour boiling water into the pot until the water level reaches the top of the rice (about 3 cups). Do not add cold water.

   Time: PT2M

4. Simmer Until Done

   Replace the lid, lower the heat to medium, and let the rice finish cooking. Check after 10‑12 minutes; the rice should be tender and the liquid absorbed.

   Time: PT12M

   Temperature: medium

5. Fluff and Finish

   Turn the heat up to medium‑high, fluff the rice gently with the spoon, re‑cover and let it sit for an additional 3‑5 minutes so the steam finishes the cooking.

   Time: PT5M

   Temperature: medium‑high

6. Serve

   Remove the lid, give the rice a final gentle stir, and serve hot. Pair with your favorite protein or enjoy plain.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

45g

Fat

5g

Fiber

2g