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.
