Three great tips for improving the texture of your Jollof Rice.
The texture of your Jollof is just as important as the taste. You never want the Jollof rice to turn to mush, yet you don’t want under-cooked rice. According to Ronke Edoho, known as the ‘Jollof Prof,’ If you are ever in a sticky situation, here are three tips:
If the water is all dry in the pot but the rice isn’t quite done:
Burning? If yes, add 1 tablespoon of boiling water for every cup of rice in the pot. COVER TIGHTLY. Increase heat for about 1 minute (this is to bring the water to the right temperature) immediately turn off the heat, switch the rice to a different burner that isn’t warm, leave covered for 10-20 minutes depending on the size of your rice.
Not burning – Turn off the heat but leave the rice covered for another 8-10 minutes, the retained heat and steam will continue to cook the rice.