KmniAutos:


God forbid, you don't know the danger of oil combination and the soda in the coke , leads to blood congestion.

gloryhomemaker:
Abeg enjoy your life, challenges no dey finish.

Dorwadora:
The rice looks nice....

But I have a question

My jollof rice always taste right, delicious, red and all but no matter how I try I don't seem to always get the right texture for it.


Even if I put small water to cook the rice, I still get a soggy jollof rice.

Can anyone help me with tips on how I'll make the look rice dry and cripsy without burning it.

Dorwadora:
The rice looks nice....

But I have a question

My jollof rice always taste right, delicious, red and all but no matter how I try I don't seem to always get the right texture for it.


Even if I put small water to cook the rice, I still get a soggy jollof rice.

Can anyone help me with tips on how I'll make the look rice dry and cripsy without burning it.

Dorwadora:
The rice looks nice....

But I have a question

My jollof rice always taste right, delicious, red and all but no matter how I try I don't seem to always get the right texture for it.


Even if I put small water to cook the rice, I still get a soggy jollof rice.

Can anyone help me with tips on how I'll make the look rice dry and cripsy without burning it.

Dorwadora:
The rice looks nice....

But I have a question

My jollof rice always taste right, delicious, red and all but no matter how I try I don't seem to always get the right texture for it.


Even if I put small water to cook the rice, I still get a soggy jollof rice.

Can anyone help me with tips on how I'll make the look rice dry and cripsy without burning it.

blaquebelle:
You are boiling your instead of frying it. Jollof rice is fried with your already fried stew base. It should get soft with the steam it generates. It helps if you cover your pot properly with foil before putting the lid or if you're using these local coal pots with heavy cover. Anything you can device to prevent the steam from escaping should help.

MyAmericandream:
I want to stop the consumption of meat but roasted turkey won’t let me.

gloryhomemaker:



You can consider using long grain rice and don't allow it cook for long when parboiling.

Dorwadora:
I saw the use of foil on one TikTok video.. I'll try it the next time I cook it.

I always fry my rice of course after parboiling it and draining it. The texture has always just been the problem for me, my fried rice are never like that.

Thanks so much for this suggestion.

Hamzashaf99:
Taken with a very chilled bottle of coke
Looks good.

gloryhomemaker:

https://www.youtube.com/watch?v=BNCOQg77yic

Recipe:
Rice
Turkey meat
Tomatoes
Tomato Puree
Tatashi
Shombo
Pepper
Onions
Curry Powder
Thyme leaves
Rosemary leaves
Vegetable oil
Chicken seasoning
Salt
Bay leaves
Nutmeg powder
Garlic
Ginger

pocohantas:


I don’t think you need to fry your rice, whatever that means.

- Use long grain rice.
- After parboiling, ensure it is still firm.
- Your water should be just above the rice.
- Cook on medium-low heat. Jollof cooks with steam, not heat.
- You can seal the edges of the pot with foil or baking paper.

Lol @ fried rice.

Coldie:
What is shombo