Please, I need an answer to this. Either by your experience or by science, why should jollof rice get burnt the more when stirred?

Thanks!

This is a metallurgical process. The material component of the pot plays a vital role. Materials of very high conductivity will get the rice burnt quicker. But there are other factors. Contact me for details cos this is a research related info which cant be free, even in Freetown.

Reasons

- high heat

- Low metal based pots

- stick pot

- continous stirring using a metallic spoon (especially when it comes in contact with the base of the pot).

btw, the "glory" of a party jollof rice lies on d burnt part ... a little burn oo

The answer is simple. Heat. During cooking must of the oil is ejected upward by vapour gas through heat to allow for the proper cooking of the grain. When you stir rice during cooking, you introduce the oil which was ejected back to the bottom of the pot. This causes intense heat build up around the base of the pot leading to the burning of the rice. You know what happened when heat and oil is mixed together. That is why it's advisable after mixing all your ingredients you must not stir the rice until when it's done.

deeobserver209: The answer is simple. Heat. During cooking must of the oil is ejected upward by vapour gas through heat to allow for the proper cooking of the grain. When you stir rice during cooking, you introduce the oil which was ejected back to the bottom of the pot. This causes intense heat build up around the base of the pot leading to the burning of the rice. You know what happened when heat and oil is mixed together. That is why it's advisable after mixing all your ingredients you must not stir the rice until when it's done.

Very nice tnx! U must be a Good cook...lol

Acidosis: Reasons

- high heat

- Low metal based pots

- stick pot

- continous stirring using a metallic spoon (especially when it comes in contact with the base of the pot).

btw, the "glory" of a party jollof rice lies on d burnt part ... a little burn oo

Lol at the burnt part, I agree tho'. Dats why one shouldn't fight for the top-of-cooler rice because it was previously at the bottom of the pot. Lol

Use a good quality non stick pot. Mine does not burn, ever!and I stir regularly. This is the bottom of a fully cooked pot of jollof

swtchicgurl: Please, I need an answer to this. Either by your experience or by science, why should jollof rice get burnt the more when stirred?

Thanks!

post the pix of the one you cook first, we start from ther

deeobserver209: The answer is simple. Heat. During cooking must of the oil is ejected upward by vapour gas through heat to allow for the proper cooking of the grain. When you stir rice during cooking, you introduce the oil which was ejected back to the bottom of the pot. This causes intense heat build up around the base of the pot leading to the burning of the rice. You know what happened when heat and oil is mixed together. That is why it's advisable after mixing all your ingredients you must not stir the rice until when it's done.

dat means ur ingredients will be at d bottom of ur pot.@Op,u can stir but use a wooden or rubber spoon and ur food won't burn.Hmmn!I tink I want jollof rice now!

what is at the top of the cooler was at the bottom of the pot....so, always wait for your turn when queueing for party rice.

I like it burnt for some reason

A lot of people like the taste of burnt rice ...(not me though).

Tips for avoiding burnt rice.

1. cook in a non-stick pot /Pan (its usually coated to prevent cooked meals from burning ) that's the way to go .

2. cook in low moderate heat or flame ,dont know why people prefer to cook with blazing flames when all it does is burn the food ,takes away the flavour and more over it wastes gas. what gets the food cooked is the low flame (moderate cooking temperature) not the red and blue blazing flame.

3.when stirring the rice do it on the lowest flame and maintain this temperature until you turn it off.

Nothing tastes as good as burnt rice