Basmati rice is one of the best-known rice. It is a type of long-grain rice and the longest of all the other rice. Like plain long grain rice, you could have white or brown basmati rice. Brown rice is the best kind of rice to eat as they retain all their nutrients. Whereas white rice contains only the endosperm, thus, fewer nutrients. More on wholegrain or brown rice at a later post.
Basmati rice has a rich, nutty flavour and it is usually more expensive than plain white rice. The reason is that it takes a longer time to process basmati rice. Depending on quality, basmati rice has about one to two years of processing time to age and undergo other processes that give it its nutty flavour.
In any case, high-grade basmati rice is worth all the fuss. In addition to flavour, they are fluffier and stay separate when properly cooked. Their texture and consistency are better than plain white rice. For best results, never pre-soak them as this process is not necessary and ruin the flavour.
This recipe is suitable for vegans and meatless days. Usually, jollof rice is served with either fish or meat. And at times with shrimps. However, Jollof is great on its own with whatever vegetable topping of your choice.
Since the start of this year, we have been discussing the need to eat more of a plant-based diet for a healthier lifestyle. It is even more so if you are battling or predisposed to any chronic illness like diabetes, hypertension, certain cancers and many more. It is amazing how a simple change in diet could reverse certain conditions. It is not easy to make dietary changes but it is always worthwhile.
Basmati rice needs less water or liquid than usual white rice. For me, I use 2:1 ratio of liquid to rice. That is 2 cups of liquid for 1 cup of rice. For plain white slightly more liquid. With jollof rice your blend tomato mixture is part of the liquid you will be using to cook the rice so, it is always good to keep an eye on the liquid as you cook.
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