Ingredients
Scale
- 3 cups long-grain parboiled rice
- 1.5 cups tomato puree (blended red bell peppers, tomatoes, and onions)
- 3 tablespoons tomato paste
- 3.5 cups chicken or vegetable stock (adjust based on your rice cooker)
- 1 medium onion, finely diced
- 3 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 scotch bonnet pepper (whole, for flavor without intense heat)
- Salt and black pepper to taste
Instructions
- Start by rinsing your parboiled rice under cold water several times. You must wash away the excess starch until the water runs clear. This ensures your rice stays fluffy and doesn’t clump together. In a blender, combine two red bell peppers, one large tomato, and half an onion. Blend until smooth. Measure out your spices and have your stock ready to go.
- If your rice cooker has a “Sauté” or “Brown” function, turn it on and add the oil. Sauté the diced onions until they are translucent. Add the tomato paste and fry it for about 3 minutes to remove the raw metallic taste. Pour in the blended tomato mixture and let it cook for another 5 minutes until it thickens slightly. If your rice cooker doesn’t have a sauté function, you can do this step in a small pan on the stove and then transfer the mixture to the rice cooker bowl.
- Add the washed rice into the rice cooker bowl with the tomato base. Pour in the stock, curry powder, thyme, garlic powder, ginger, salt, and pepper. Drop in the bay leaves and the whole scotch bonnet pepper on top. Stir everything once to ensure the rice is submerged. Close the lid and set your rice cooker to the “Normal” or “White Rice” setting.
- Once the rice cooker clicks to the “Keep Warm” setting, do not open the lid immediately. Let the rice steam for at least 10 minutes. This final steaming process is the secret to the perfect fluffy texture. After 10 minutes, open the lid and discard the bay leaves and the scotch bonnet pepper.
- Use a plastic or silicone rice paddle to gently fluff the rice from the bottom up. Be careful not to mash the grains. Serve the Jollof rice hot with a side of fried plantains, grilled chicken, or a fresh green salad. Enjoy your effortless masterpiece!
- Cook Time: 50 minutes