Jollof rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6
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Calories
282 kcal
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Course
Main Course
Jollof rice
Description
This Jollof rice recipe presents two approaches: a non-Instant Pot method using a rice cooker and a stovetop base for frying aromatics and tomato puree, and an Instant Pot method blending spices and liquids before pressure cooking. The rice is pre-coated in tomato puree alongside onions, garlic, and bay leaves, then cooked with a blend of coconut milk, water, or vegetable stock, and seasoned with warming spices such as nutmeg, cinnamon, coriander, and ginger. The cooking process develops layers of aroma and slight tomato sweetness combined with fragrance from the spices.
The non-Instant Pot version requires stirring partway through cooking to keep the tomato mixture evenly distributed, preventing sticking and ensuring consistent flavor. Letting the rice rest after cooking improves the texture and allows the flavors to meld. The Instant Pot method shortens cook time while preserving flavor by building the spice mix into the stock mixture. Both methods yield fluffy, seasoned rice with a rich color and inviting aroma.
Jollof rice pairs well as a side or main dish with proteins like chicken or fish. Adding scotch bonnet or other chilies can enhance the heat level for those who desire spicier food. The recipe includes notes on substitutions for stock and spices, adapting to what’s available in the kitchen, and offers tips on texture preference via cooking times.
Substitute water with stock or coconut milk for different flavor profiles.Add scotch bonnet or similar chili peppers for heat according to taste.Adjust cooking time to achieve preferred rice firmness; shorter for firmer rice, longer for softer texture.Drain and soak the inner pot after cooking to ease cleaning if rice sticks.
Ingredients
Non-Instant Pot version:
- 1 onion large, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 bay leaf
- 5 tbsp tomato puree or to taste
- 600 g basmati rice 3 ¼ cups
- 400 ml coconut milk
- 750 ml water 3 ½ cups
- 0.5 tsp ground nutmeg
- 0.5 tsp ground cinnamon
- 1 jumbo cube optional, see notes
- salt to taste
Instant Pot version:
- 470 ml vegetable stock 2 cups
- 3.5-4 tbsp tomato puree
- 1 tsp ground coriander
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp ground cinnamon
- 2 tbsp vegetable oil or olive oil
- 1 onion finely sliced
- 1 tbsp garlic minced
- 370 g basmati rice 2 cups, white
- salt to taste
- ground white pepper or ground black pepper, freshly ground
Instructions
Non-Instant Pot version:
- Heat the oil in non-stick pan and add in onion, garlic and bay leaves and 4 tbsp of water, stir and fry for about 5 mins.
- Add in tomato puree and fry for about 30 seconds.
- Then add in rice and stir constantly until rice is coated with tomato puree.
- Transfer the rice mixture in to a rice cooker and add in coconut milk, water, spices and jumbo cube (if using).
- Mix well and adjust seasoning.
- Cook according to your rice cooker instructions.
- About 10 minutes into cooking give the rice a very good stir to make sure all the tomato is well mixed in.
- When the rice has cooked and the rice cooker switches to the keep warm setting, let it rest in this setting for about 10 minutes.
- Then open the cover of the rice cooker, fluff up the rice and leave uncovered for about 5 minutes before serving.
Instant Pot version:
- Mix together stock, tomato puree, coriander, ginger, nutmeg, cinnamon and chilli in a jug and set aside.
- Select saute on pressure cooker, once it reads "hot" add oil and onion into the insert and saute for 5 mins then press cancel.
- Add in the garlic, stock and tomato mixture, rice and season with salt and pepper to taste and mix.
- Lock the lid, set valve is set to "sealing" position, select pressure cook (or manual), high pressure and 5 mins cook time. (See recipe notes for additional cook time options.)
- When the cook time ends, turn the Instant Pot off and let the pressure release naturally.
- Stir the rice, let stand for another 5 mins then serve.
Notes
- Nutrition facts provided are for the Instant Pot version.
- Using calorie-controlled cooking spray and increasing servings reduces points in weight management plans.
- You can substitute stock for water or coconut milk for richer flavor.
- Add scotch bonnet or chilies to increase spice level as preferred.
- Jumbo/Maggi/Dole cubes are common West African stock cubes available in ethnic stores; if unavailable, substitute appropriately with stock cubes or broth.
- Warm stock in the Instant Pot for faster pressure building.
- Rice may stick slightly; soak the inner pot after cooking to ease cleaning.
- Adjust Instant Pot cooking time to preference: 4 minutes for firmer rice, 6-7 for softer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Sodium | 320mg | 13% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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