Jollof Rice with Royal Red Stew


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Helen’s Jollof Rice

(So Easy, No Tears, No Burnt Bottom)

3 cups of cooked rice (rice should be cooked to be firm by reducing the amount of water)

1 cup Royal Red Stew

1 cup slightly cooked frozen mixed vegetables

Optional ingredients

1 cup cooked shrimp

1 cup diced chicken/beef/pork

1 tsp of Paprika- for more redness if so desired.


Directions:

Mix ingredients together thoroughly

Place in a baking pan and cover tightly with a double layer of foil

Bake at 350F for 30 minutes. Stir and serve


Tips for Cooking White Rice

Some people like their rice very soft while some like it hard. The key to cooking great rice is the amount of water used to make it and the length of time one cooks it for. You have to measure the rice and the water so you can know the formula that you like best and be able to replicate it every time.

Jasmine Rice

For every 1 cup of rice use 1 and ¾ cup of water: Bring 5 and ¼ cups of water to a boil in a pot that can be covered tightly. Add 2 teaspoons of salt. Add 3 cups of Jasmine rice and stir. When it starts boiling again, reduce the heat to low (setting 1). Cover tightly (if your lid does not cover tightly, then cover the pot with foil before covering with the lid). Cook for 20 minutes. If not satisfied with the hardness or softness of the rice, next time add or reduce the amount of water to achieve the texture that is perfect for you. Remember that if you are using the rice to make Jollof Rice, the rice should be a little harder.

Parboiled Rice (Uncle Ben’s)

Start with 2 cups of water for every 1 cup of rice. Bring 6 cups of water to a boil in a pot that can be covered tightly. Add 2 teaspoons of salt. Add 3 cups of Parboiled Rice and stir. When it starts boiling again, reduce the heat to low (setting 1). Cover tightly (if your lid does not cover tightly, then cover the pot with foil before covering with the lid). Cook for 20 minutes. If not satisfied with the hardness or softness of the rice, next time add or reduce the amount of water to achieve the texture that is perfect for you. Remember that if you are using the rice to make Jollof Rice, the rice should be a little harder.


Basmati Rice

Start with 2 cups of water for every 1 cup of rice. Bring 6 cups of water to a boil in a pot that can be covered tightly. Add 2 teaspoons of salt. Add 3 cups of Basmati Rice and stir. When it starts boiling again, reduce the heat to low (setting 1). Cover tightly (if your lid does not cover tightly, then cover the pot with foil before covering with the lid). Cook for 20 minutes. If not satisfied with the hardness or softness of the rice, next time add or reduce the amount of water to achieve the texture that is perfect for you. Remember that if you are using the rice to make Jollof Rice, the rice should be a little harder



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