My second attempt at cooking Jollof Rice
Wanting to broaden our library of Nigerian recipes, some weeks ago I made my first attempt at cooking Jollof Rice. While it smelt and tasted authentic, the consistency wasn’t right.
Gilly pointed out in the comments on that article perhaps we couldn’t get the same rice, which is a possibility. I thought to myself that paella and risotto are very similar cooking styles, so perhaps a different cooking container would work.
I bought a Scanpan paella pan in the hope this may help! My logic was sound, I thought! Not being much of a rice eater myself (I don’t even eat risotto much to horror of many friends), I really am not the world’s best rice cooker, still!
The pan sat in the cupboard for a few weeks (all that moving house stuff) but when I saw the International Food Festival at the Victoria Market recently and they had a HUGE (and I do mean huge) paella-style pan cooking away I was inspired to try again.
I decided to follow the same recipe as previously: during a certain stage of the cooking process I thought perhaps this was actually going to work!
Finally ready to eat, it looked like this.
Still a little gluggy, or to be more precise, the rice isn’t dry enough. The kids say it should be the same consistency as rice comes out of the rice cooker, just red!
Maybe I have too much sauce to start with, thinking about the rice cooker. Maybe our red peppers make more sauce.
I don’t know, but I am determined to get it right. I’ve found some more recipes, one is very specific amout the ratio of sauce to rice.
As before, any tips gratefully received. After all, people manage to make risotto and paella here: there must be a way, even if, as Gilly says, the rice is not the same. Or maybe we just have to get used to a different consistency! Which will it be?