Cook with water and steam:
Jollof rice shouldn't really be boiled, rather it should be infused with steam. Therefore when cooking, make sure you use equal parts of water and rice.
Never let the water drown the rice. Use the same measure for both and let the steam do its part. Cover the pot tightly with a plastic bag or foil so as to maximize the steam effect.
Season well
The basic, unique flavour of jollof rice comes from the ingredients and the cooking method. Jollof should be seasoned with bay leaf, tomatoes, plenty onions, curry, thyme, salt and seasoning cubes.
Some people include garlic and ginger and other seasoning but before including these extras, make sure the basic seasoning ingredients are added in the right quantity.
- Do not leave covered once it's cooked:
Once your jollof rice is perfectly cooked and ready, you might want to remove the lid and let it cool. Leaving it in a covered pot will only let it get cooked further by the steam and you will end up with overcooked jollof
4 allow to burn alittle
5 avoid cooking with gas
