Easy Jollof Rice with Crispy Bottom (Vegan)
Recipe Highlights
When you need a dish that feeds a crowd without fuss, this jollof rice delivers.
The technique is straightforward—minimal stirring, a tight lid, and letting the bottom develop those prized crispy bits.
I often cook a big batch and pair the leftovers with different sides for variety.
Origins
I first tried jollof rice in 2008, when I started dating Michael, my now-husband. His family is from Ghana, and his mum would make it with chicken for family gatherings.
Over the years, I’ve had two versions—my sister-in-law’s and my mother-in-law’s. Both adapted themselves to be vegan-friendly when we made the switch in 2014.
(It’s normally made with animal-based stock and served with meat).
When we moved cities and didn’t have family making it for us, I asked Michael’s sister to teach me. She showed me how simple it was, but emphasized a few key things: a tight-fitting lid with no steam holes, the right rice choice, the rice to liquid ratio, and not over-stirring.
I’ve been making it for years now, and like many dishes from West Africa, each family has their own version. This is the one I’ve learned.
Ingredients
Step by Step
The Importance of The Lid
You need a heavy-bottomed pot with a tight-fitting lid that has no steam holes.
The steam retention is crucial to cooking the rice properly and developing those crispy bits at the bottom. If steam escapes, the rice won’t cook evenly, and you’ll lose the texture we’re after.
Why I Use Jasmine Rice
I use jasmine rice for this recipe instead of basmati.
In my experience making jollof rice over the years, basmati has been more difficult to work with—the end result seems drier. Michael’s mum uses basmati when she makes it, and I can see the difference.
Jasmine rice gives me more consistent results. The grains stay separate and distinct, which is what you want for jollof rice, and the overall dish has more moisture without being wet.
Make sure to wash the rice until the water runs clear (about 4 washes). This removes excess starch and helps keep the grains from clumping too much.
Don’t Over-Stir
The trick is to balance the liquid and resist the urge to stir frequently.
You’ll only stir the rice 2 times maximum during the 15-minute cooking phase—every 5-7 minutes. Stir gently to avoid breaking the grains, then flatten the top to ensure even cooking.
The bottom will start to stick and burn slightly. Don’t be alarmed—this is exactly what we want. Those crispy burnt bits are the signature of good jollof rice.
After you turn off the heat, leave the lid on for 5 minutes. The steam will finish cooking the rice and lift those burnt bits from the bottom of the pan.
Serving Ideas
As a main:
- Serve with tofu skewers and a simple side salad for a complete meal
- Pair with chickpeas tossed in this garlic parsley sauce
- Add alongside chargrilled peppers (capsicums)
For entertaining:
- Serve family-style in a large dish to show off the crispy bottom bits
- Pair with multiple side dishes for a buffet-style spread
Easy Jollof Rice with Crispy Bottom (Vegan)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6-8 as a side
Description
Simple, flavorful jollof rice made in one pot with minimal effort, and crispy burnt bits at the bottom. It’s great for feeding a crowd or meal prep, pairing well with just about any side dish.
Ingredients
- ¼ cup / 50ml oil olive
- 1 heaped teaspoon turmeric
- 1 tablespoon garlic*
- 1 tablespoon ginger*
- 1 large onion, diced
- 2 vegetable stock cubes
- 1½ cups / 365g passata
- 3 cups / 575g jasmine rice
- 1 teaspoon salt*
Instructions
- Build the flavor base: To a large, heavy-bottom pot on medium heat, add the olive oil (¼ cup), turmeric (1 heaped teaspoon), garlic (1 tablespoon), ginger (1 tablespoon), diced onion, and the two stock cubes (crumble them in). Stir well and simmer for about 5 minutes.
- Create the tomato gravy: Next, add in the passata (1½ cups) with ½ cup (115ml) of water, and stir well. Reduce the temperature to low-medium, and cook for 10 minutes with the lid fully on.
- Wash the rice thoroughly: While the gravy is cooking, wash the rice (3 cups) until the water runs clear. This can take up to 4 washes.
- Combine the rice and liquid: Add the rice along with 3 ½ cups of water (770ml or liquid vegetable stock) and stir to coat the rice in the tomato gravy. Bring to a boil with the lid on.
- Cook the rice gently: Add the salt (1 teaspoon, making sure to adjust depending if water or stock was added in the last step), and give it a good but gentle stir. Continue to cook with the lid fully on, and stir every 5-7 minutes (2 times maximum – this will take about 15 minutes) until all the liquid has evaporated. It’s important to do it gently every time to avoid breaking the rice grains and making it clump together. I always flatten the top again to make sure it cooks evenly. The bottom will start to stick and burn slightly. Don’t be alarmed, we want some crispy burnt bits to develop.
- Let it steam and rest: Once the rice is cooked (all the liquid has evaporated), give it one more gentle stir, turn the heat off, and leave the lid on for 5 minutes. The steam inside the pot will finish the cooking process and lift the burnt bits from the bottom of the pan.
- Mix and serve: Lift the lid and, using a serving spoon, gently toss the rice, scraping the bottom to lift the burnt bits. Enjoy with your favorite side dishes.
Notes
Ginger and garlic: I use store-bought ginger and garlic in a jar for this recipe. You can use fresh if you like, make sure you mince it.
Salt: Salt added will vary depending on how salty your vegetable stock cubes are, and if you use water or stock for the liquid component. You can always leave it towards the end and taste it before the last step of steaming it.
