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◷ 108 minmedium
Nigerian jollof rice with tender, separate orange-red grains and a deeply savoury tomato, pepper and onion base. Allow about 1 hour 50 minutes, including resting; extra reduction or rice corrections can extend this.
Oct 6Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 14 minutes. Cooking takes 85 minutes. Allow 108 minutes in total. Makes 4 servings. Key ingredients: dry long-grain parboiled rice, tinned chopped tomatoes, including their juice, raw red pepper, trimmed weight, peeled onion, divided, Scotch bonnet chilli. Equipment: Heavy-based 4–5 litre saucepan, approximately 22–24 cm across, with a tight-fitting lid, Blender with at least 1 litre working capacity, Fine sieve, Kitchen scales and measuring jug, Heatproof spoon or spatula, Kettle, Covered heatproof jugs or insulated flasks for the hot liquids, Fork or broad spoon for fluffing, Optional splatter guard, Optional foil to improve the lid seal.
Kitchen tip: The standard schedule includes one further 7-minute steaming stage. Watery tomatoes, slower-cooking rice or additional drying and water corrections will extend it; follow the texture cues rather than rushing.