In today's article we are going to have a good discussion about the World's best grain of all time. It is so good that it has become a fundamental grainy food in many cuisines both in Asia, African and around the world. Believe me, it feeds more than half of the world population...it's a FACT!
Rice is a cereal grain belonging to the grass species Oryza sativa (Asian rice) and Oryza glaberrima ( African/ Australian rice) according to Wikipedia.
Photo credit:alamy stock photo
Rice comes in different textures, aroma, shapes, sizes and colors which includes brown, wild, rose, jasmine, red yeast, black pearl, noodle, sushi rice amongst others and categorized into Long grains, Short grains and Medium grains which takes very short preparation and cooking time according to Organicfacts.
Image credit: shutterstock
Rice also contains Vitamins such as Riboflavin, Thiamine, Niacin and B1 while regulating blood sugar levels as well as providing instant energy after consumption according to Cahokiarice.
In Nigeria,rice has become an every day meal as it is easy and convenient to cook especially the noodles which takes only two minutes to cook. But I'm dwelling on the almighty Nigerian jellof rice today as we continue our Easter celebrations and Holidays. The right choice of rice for this jellof rice is the long grain parboiled rice because it absorbes the rich sauce completely without loosing it's quality. Thai Jasmine rice is used by the Asians and Other african countries such as Ghana and Senegal uses Whole grain and Broken rice respectively. For some time last year, Ghanaians and Nigerians were debating online on whose Jellof rice taste better,I would say it's the Nigerian Jellof rice because it has a Savory taste and embedded sweetness.
Ingredients used in making this jellof rice includes:
Preparation:
Parboil your rice and wash off the excesses,then place it in a strainer. Wash your desired choice of meat properly and cook mixing it with tasty cubes and spices for a good taste till tender, remove it and use the stock as a base for your sauce. Blend your fresh tomatoes and pepper, slice your onions and open the paste(good paste).
Put oil in a pot and heat it up,add a pinch of salt or a cube then pour the onion and allow to fry till golden brown on a low heat. Add the paste and stir very well for about 5 mins before adding the blended tomatoes/pepper.
Allow to cook for about 20-30 mins then add your stock,taste it before adding your parboiled rice into the mixture then allow it to cook.
CAUTION: Always use equal parts of rice and water. To avoid burnt jellof rice infuse it with steam not boil, let steam do the work. The more you infuse it with steam without overcooking, the tastier it will become. Do not use high heat.
Nigerian jellof rice can be eaten with any choice of meat and accessories e.g
With plantain laced with green peas
Image credit: my recipe joint
With plantain and beans
Image credit: tasty
With Chicken, green pea and tomato
Image credit: foodandmeal
With moi moi,shaki, plantain.
Image credit: pinterest
With Meat
Image credit: biscuits and ladles
Whatever way you chose to enjoy your Nigerian jellof rice is okay but do not forget to bring a bottle of wine or soft drinks to the table,then dilute with water.
I hope you enjoyed the article,let me know what you think in the comments section. Thank you!
Rice is a cereal grain belonging to the grass species Oryza sativa (Asian rice) and Oryza glaberrima ( African/ Australian rice) according to Wikipedia.
Photo credit:alamy stock photo
Rice comes in different textures, aroma, shapes, sizes and colors which includes brown, wild, rose, jasmine, red yeast, black pearl, noodle, sushi rice amongst others and categorized into Long grains, Short grains and Medium grains which takes very short preparation and cooking time according to Organicfacts.
Image credit: shutterstock
What makes rice the number one choice of grains? Why is it so fundamental and preferred in all occasions? Apart from Carbohydrates,does it have any other nutritional value?
To answer the questions above, you need to understand that rice is rich in nutrients and has little or no significant negative impacts on a person's health because it contains low amount of Sodium, fat and Cholesterol. High in Manganese and Fiber contents to aid in easy bowel movements and a great idea for weight loss management.Rice also contains Vitamins such as Riboflavin, Thiamine, Niacin and B1 while regulating blood sugar levels as well as providing instant energy after consumption according to Cahokiarice.
In Nigeria,rice has become an every day meal as it is easy and convenient to cook especially the noodles which takes only two minutes to cook. But I'm dwelling on the almighty Nigerian jellof rice today as we continue our Easter celebrations and Holidays. The right choice of rice for this jellof rice is the long grain parboiled rice because it absorbes the rich sauce completely without loosing it's quality. Thai Jasmine rice is used by the Asians and Other african countries such as Ghana and Senegal uses Whole grain and Broken rice respectively. For some time last year, Ghanaians and Nigerians were debating online on whose Jellof rice taste better,I would say it's the Nigerian Jellof rice because it has a Savory taste and embedded sweetness.
Ingredients used in making this jellof rice includes:
- Rice
- Water
- Vegetable oil
- Fresh tomatoes
- Tomato paste
- Bell peppers
- Onions
- Spices;curry,ginger,nutmeg,thyme, bay leaf
- Tasty cubes(Maggi,knorr,Ami..)
- Meat, Fish or Chicken
- Stock of either choice of meat.
- Salt to taste.
Preparation:
Parboil your rice and wash off the excesses,then place it in a strainer. Wash your desired choice of meat properly and cook mixing it with tasty cubes and spices for a good taste till tender, remove it and use the stock as a base for your sauce. Blend your fresh tomatoes and pepper, slice your onions and open the paste(good paste).
Put oil in a pot and heat it up,add a pinch of salt or a cube then pour the onion and allow to fry till golden brown on a low heat. Add the paste and stir very well for about 5 mins before adding the blended tomatoes/pepper.
Allow to cook for about 20-30 mins then add your stock,taste it before adding your parboiled rice into the mixture then allow it to cook.
CAUTION: Always use equal parts of rice and water. To avoid burnt jellof rice infuse it with steam not boil, let steam do the work. The more you infuse it with steam without overcooking, the tastier it will become. Do not use high heat.
Nigerian jellof rice can be eaten with any choice of meat and accessories e.g
With plantain laced with green peas
Image credit: my recipe joint
With plantain and beans
Image credit: tasty
With Chicken, green pea and tomato
Image credit: foodandmeal
With moi moi,shaki, plantain.
Image credit: pinterest
With Meat
Image credit: biscuits and ladles
Whatever way you chose to enjoy your Nigerian jellof rice is okay but do not forget to bring a bottle of wine or soft drinks to the table,then dilute with water.
I hope you enjoyed the article,let me know what you think in the comments section. Thank you!
Thanks for showing us how to cook jolof rice. Good work.
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