What Rice Should I Use For My Jollof?

What Rice Should I Use For My Jollof?

Traditionally, in Nigeria – long grain, parboiled rice has been the rice of choice for Jollof. Its virtues? It can stand up to the rich sauce without losing its character. In other parts of the world,  Thai Jasmine rice is popular – whole in Ghana and broken in Senegal and The Gambia.

Here’s your guide to Rice for Jollof

For all varieties:

  • I prefer to par-cook. This opens the rice grain up and pulls in the flavour of the sauce
  • I don’t ‘rinse’ my rice after par-cooking – regardless of the type I use
  • For all varieties, water should rise about 2 cm/ half an inch above


Long-grain Rice

When things were extremely tough in the 1980s, Uncle Ben’s rice was popular. Since then, other brands of rice have emerged in to the market.

For Best Results:

  • Rinse and par-cook (par-boil) rice before cooking
  • No need to rinse after cooking


Basmati Rice

Basmati grains are slim (compared to long grain rice) and can easily overcook/get mushy. However, some people do prefer their Jollof on the softer side, so Basmati might be the right option for you.

For Best Results: 

  • Used aged basmati
  • Regardless of what brand of basmati you use, soak in clean water for 20 minutes (minimum)
  • Water level when soaking should be 2 cm about surface of rice
  • Par-cook for 5 – 10 minutes in soaking water
  • Do not rinse


Thai Jasmine

Thai Jasmine rice doesn’t require as much timing as long-grain or basmati rice and is common for its fragrance and texture, especially in Ghana. It’s also great to use when making oven-baked Jollof and stir-fried Jollof. 

For best results:

  • Par-cook for a short amount of time (5-10 minutes)
  • Don’t overcook or use too much liquid


Wholegrain Rice

Full of fibre and essential oils, Wholegrain Rice (brown rice) is a great substitute for long-grain rice if you’re on a diet! Brown Rice is harder in texture compared to most other types of rice and therefore it requires more attention when preparing for Jollof.

For best results:

  • Soak the rice prior to use
  • Par-cook the rice
  • Keep a very tight lid on the pot while cooking


Bulgur Wheat


Source: 9JaFoodie

Bulgur Wheat is another healthy substitute for rice if you’re on a diet but can’t stay away from Jollof! It doesn’t take long to cook as the grains are quite small and therefore, just like basmati, it requires instinctive timing! 

For best results:

  • Do not par-boil (bulgur is already par-boiled)
  • Soak in luke-warm water prior to cooking
  • Use for stir-fried Jollof 


No Comments

Sorry, the comment form is closed at this time.