Jollof Rice (Brown Rice)


Brownrice Jollof_9jafoodie

Brown Rice Jollof with Plantain and Spicy Chicken

Hello lovelies! I am really excited for this recipe, I am constantly trying to eat healthy and the more health food education I get the more guilt I feel about eating ordinary white rice. This week I decided to make some brown rice jollof and it turned out PERFECT!

Why Brown Rice you ask:

Brown rice has intact bran, Bran contains several items of major importance – the two major things are: fiber and essential oils. Fiber is not only filling, but is recommended in the prevention of major diseases  such as certain gastrointestinal diseases and heart disease. Most food guide recommend 25 grams of fiber a day, a cup of brown rice will give nearly 3.5 g, while an equal amount of white rice has less than 1 g. The oils that are present in the bran also help to lower the risks of heart disease by decreasing the levels of serum cholesterol in our bodies.

I will like to clarify that calories and carbohydrate comparison on both are very similar, the edge brown rice has is better nutrition and the ability to keep you fuller longer.

Brown vs White Rice:

brown vs white rice

Ingredients:

  • Coconut oil – 1/3 cup
  • Red onion (thinly sliced) – 1/3 cup
  • Tomato paste – 156ML Can
  • Chicken bouillon –One 12g cube
  • Dried Thyme, curry powder and chili powder – ½ teaspoon each
  • Salt to taste
  • Small bay leaves – 2
  • Brown Rice –  2.5 cups
  • Water- 3 Cups
  • Large fresh tomato- sliced – Optional
    Other: Sheet of foil

Directions:

  • Soak the rice in warm water for 45minutes to 1 hour prior to use
  • Place a pot with a tight fitting lead on medium heat, add in the oil and heat up for 1-2 minutes, add in the chopped onions and fry until translucent

fried onion

  • Add in the tomato paste; fry the onion and paste for 3 minutes. Add in bouillon cube, thyme, curry, chili powder and salt. Combine

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  • Add in 3 cups of water and bay leaves. Cover and bring to a rolling boil
  •  Wash the soaked rice until water runs clear. Add in the rice and reduce cooking heat to low-medium. Cover the pot with the foil and then the lid
Note: It’s extremely important that the pot is well covered this ensures each grain is infused with flavor.

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  • Leave to cook for 40 minutes

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  • Remove the pot from heat and stir. Remove and discard the bay leaves. Add fresh tomato (if using)
Note: If the texture of rice isn’t to your liking at this point, simply cover the pot tightly for another 10-12 minutes, there is no need to return the pot back to the heat, the retained heat is enough to continue to continue to cook the rice. Otherwise the rice is ready to serve.
 
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Serve jollof rice with your choice of protein and fried plantain


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Lose It Nigerian

By |November 11th, 2013|77 Comments

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77 Comments

  1. Abel Berhe Jr January 9, 2017 at 8:20 am - Reply

    Abel approves of Jollof

  2. nig January 9, 2017 at 8:19 am - Reply

    jollof is bae

  3. Lara September 6, 2016 at 5:26 pm - Reply

    Thanks for this recipe! I eat brown rice almost exclusively and was getting tired of plain old brown rice and then having to make some thing else to eat it with. I’ve made this every week for the past 3 weeks (I know I can’t get sick of jollof, ever!). So good! I found soaking the rice doesn’t make a difference to cooking time. I tried using a pressure cooker because I normally cook plain brown rice in a pressure cooker but that didn’t work out too well.

    • Lara September 6, 2016 at 5:29 pm - Reply

      By the way, so what I’ve found is that you have to soak brown rice for like 6-8 hours to affect cooking time to any appreciable degree

      • 9jafoodie
        9jafoodie September 6, 2016 at 6:33 pm - Reply

        That’s interesting. I find that the variety of brown rice is also important. I recently found a bastmati brown rice brand at my local grocer, it’s perfect and cooks under 40 minutes.

    • 9jafoodie
      9jafoodie September 6, 2016 at 6:34 pm - Reply

      Pressure cooker will most likely turn the rice to mush 🙁

      • Lara September 6, 2016 at 6:58 pm - Reply

        It did. The top was mush and the bottom burned badly

    • Lara B September 6, 2016 at 10:06 pm - Reply

      I can’t get sick of Jollof either!
      I hope its not a name thing!

  4. mary July 14, 2016 at 11:23 am - Reply

    Can i use uncle bens brown rice for this recipe?

    • 9jafoodie
      9jafoodie July 16, 2016 at 12:54 pm - Reply

      I haven’t used that before but I don’t see why not.

  5. Ms Nomy Jackson July 9, 2016 at 6:13 pm - Reply

    I made this along with the Coconut Chicken Thighs for dinner tonight…. It was the bomb! 🙂 Thanks for sharing your recipes.

  6. Kemi January 11, 2016 at 11:12 pm - Reply

    OMG!!! This turned out perfect. 9jafoodie is my new Bible

    • 9jafoodie
      9jafoodie January 13, 2016 at 9:25 am - Reply

      Whoop!!!! thanks for the feedback, we appreciate you.

  7. MandanaY October 26, 2015 at 8:25 am - Reply

    I tried this last night and after 40 minutes the rice was still hard, I added more water it turned out less fluffy and more sticky. I tried this last week with your jasmine rice recipe and had the same issue. I used the exact water measurement your recipe required… what am I doing wrong?

    • 9jafoodie
      9jafoodie October 27, 2015 at 8:09 pm - Reply

      I think your heat might have been too low. I think low-medium is probably more accurate if you have an electric stove. if you have gas, setting should be between 2 and 3.

  8. Mimi April 26, 2015 at 9:41 pm - Reply

    Thank you so much for all your amazing recipes. May I please know which store you got the rice from please? Was it in Canada? I haven’t seen this type in Costco or superstore. Thanks.

    • 9jafoodie
      9jafoodie April 28, 2015 at 9:09 pm - Reply

      I got this particular brand from T&T. superstore has great brown basmati rice

  9. ifiibeke March 21, 2015 at 5:18 pm - Reply

    Hi, ronke. My sis-in-law just informed me about your site and I think i’m in luv. Two questions
    1. I want to do jollof rice with brown basmati rice, does the same procedure as above apply?
    2. Is Naija tomato paste is different from plain tomato puree? Can either be used or both?
    Thank you

    • 9jafoodie
      9jafoodie March 21, 2015 at 7:31 pm - Reply

      Awwww… bless her for sharing. 1) yes it does. 2) Naija tomato puree (de-Rica) and America tomato paste are the same.

  10. Ope March 18, 2015 at 8:26 am - Reply

    I know this is an old recipe but I just came across your blog and im very impressed. I’m a new cook who has never gotten jollof rice right. This recipe made it soooo easy and it came out perfect!! My boyfriend is also very happy. Thanks so much and keep up the good work.

    • 9jafoodie
      9jafoodie March 19, 2015 at 12:09 pm - Reply

      Awwww.. this is amazing feedback. Thanks for the feedback.

  11. Chronicles of a Bionic Woman October 30, 2014 at 3:51 am - Reply

    Silly question but is ‘tomato paste’ the same as ‘tomato puree’ that comes in tins?
    Thanks for the simple version, always thought jellof was complicated but it’s not really…

  12. Grace October 16, 2014 at 5:56 am - Reply

    what is the best way to warm the rice to serve. i made it last night for a gathering this evening and am not sure how to warm it tonight to serve.

  13. Okanona September 25, 2014 at 5:56 pm - Reply

    I tried this rice and loved it!

    • 9jafoodie
      9jafoodie September 26, 2014 at 4:42 pm - Reply

      That’s awesome! thanks for the feedback

  14. oma September 22, 2014 at 8:42 am - Reply

    If you use white rice do you still have to soak it?

  15. the mane captain August 27, 2014 at 3:50 pm - Reply

    Wow, this is the first recipe in seeing on hollow brown rice. I posted on a food sire asking for recipe and someone shunned me. I cook brown rice, so this is a.must try for me.

  16. adeola August 15, 2014 at 5:44 pm - Reply

    Please where can I gt brown rice&must I soak it in water even wen am cookn it normally.I stay in lagos

    • 9jafoodie
      9jafoodie August 16, 2014 at 7:21 am - Reply

      Shoprite or sofreshmarket. Yes, soaking the rice prior helps.

  17. kemi August 10, 2014 at 2:53 pm - Reply

    hello is white rice the same wt brown cz i still dont gt d difference

    • 9jafoodie
      9jafoodie August 11, 2014 at 4:51 pm - Reply

      NO… Brown rice is unpolished rice….

  18. Lola July 19, 2014 at 10:36 am - Reply

    Thanks for d jollof rice recipes, I tried it your way last week for kids lunch, in fact they couldn’t have enough. More wisdom your way dearie

  19. adaolisaez June 15, 2014 at 11:21 am - Reply

    Please where can I get coconut oil for cooking in nigeria (Abuja ). I’ll be glad to get a positive response. Keep up d good work.

  20. halle June 11, 2014 at 1:58 pm - Reply

    Pls ow do I form d rice to b shapy

    • 9jafoodie
      9jafoodie June 18, 2014 at 6:12 pm - Reply

      Put the rice in a bowl, pat down with a spoon, turn the bowl over and lift gently.

  21. pearl June 7, 2014 at 3:33 am - Reply

    I haven’t tried just tomato paste.I use tomato,tatashe and red pepper.I just want to know if they are of d same taste

  22. Prima April 28, 2014 at 11:20 am - Reply

    I’m looking forward to trying this recipe, the water content does appear quite low though. Is that really all I need? Ratio cups – 2.5 rice: 3 water. When cooking any white I use 1:2 (rice to water) and I find brown rice often requires more, of course I’ve never made brown rice jollof….just want to be sure before I make this special meal.

    • 9jafoodie
      9jafoodie August 8, 2014 at 9:07 am - Reply

      Yes, that’s all the water you need. Soaking the rice prior and cooking on low heat eliminates the need for more water

  23. Temitay April 21, 2014 at 8:15 am - Reply

    Is Brown rice the same as Ofada rrice? Because I bought one in the market, it don’t look brown but its short and some of it has a line of brown stripes on it.

    • 9jafoodie
      9jafoodie April 21, 2014 at 12:52 pm - Reply

      Brown rice is regarded as brown because it’s unpolished. Ofada can be brown if the bran (a brown layer covering the rice) is still intact.

  24. Mariam Mubaraka March 11, 2014 at 9:38 am - Reply

    I needed this in my life….

  25. smaw January 28, 2014 at 7:41 pm - Reply

    Thanks for directing me to the brown rice version of your wonderful jollof recipe. I made it tonight and my family enjoyed it thoroughly, BUT the rice was just not as tender as when I make it with white rice. Does the temperature of the soaking water make a difference? Should the soaking water be quite hot? Any other tips for getting the rice nice and tender? I probably just need a few more passes at this to get it perfect, and then I’m pretty much never going back to white rice! Thanks in advance.

    • 9jafoodie
      9jafoodie August 8, 2014 at 9:00 am - Reply

      The texture of brown rice is definitely different from white, it’s a bit more chewy due to the gem being intact.

  26. Nkem December 28, 2013 at 10:30 pm - Reply

    Nice recipe, looks delicious. Just to confirm, is the sauce for the chicken just ground chili mixed with honey?

    Also, I have found that the addition of fresh tomatoes and spices can eliminate the need for the use of tomato paste and salt while preparing jollof rice. On the other hand, the oil content in tomato paste should be considered before adding coconut oil in the jollof rice. 🙂

    • 9jafoodie
      9jafoodie January 11, 2014 at 7:19 pm - Reply

      great observations Nkem. yes, the chicken was basted with the sauce after normal preparation.

  27. reena December 22, 2013 at 10:29 am - Reply

    Is ofada rice same as brown rice?

    • 9jafoodie
      9jafoodie January 11, 2014 at 7:16 pm - Reply

      If it’s unpolished then it’s a type of brown rice

  28. Tomiwa December 14, 2013 at 11:32 am - Reply

    this turned out just perfect. thanks!

    • 9jafoodie
      9jafoodie January 11, 2014 at 7:16 pm - Reply

      Yeiiii.. thanks for trying the recipe

  29. ola December 4, 2013 at 7:26 pm - Reply

    its nice to see new ways of doing things, how comes you just use tomato paste and no tin tomato, scotch bonnet and red peppers at all…does the tomato paste alone not have a tangy taste.Will love to try you method pls let me know xx

    • 9jafoodie
      9jafoodie December 5, 2013 at 7:55 pm - Reply

      It doesn’t taste tart at all…. the tartness is eliminated in the frying process. The addition of fresh tomatoes at the end also helps.

  30. Toonna November 24, 2013 at 3:30 pm - Reply

    Hallo,

    This looks awesomely delicious! But please can you make videos of the food being cooked? I don’t mean to be selfish, but I personally learn better by watching , and not so well by reading instructions, especially instructions to be do with measurements of quantity of ingredients, and time of cooking, i mess those up a lot! So please do add videos, thanks, And awesome site you have either way, cheers to your deliciously good success!

    • 9jafoodie
      9jafoodie January 11, 2014 at 7:15 pm - Reply

      We will definitely do more videos this year

  31. Gee's Lemonades November 23, 2013 at 7:30 pm - Reply

    I am just starting to eat brown Rice. I started a while ago but I hated it! but now I tried Uncle Ben’s Brown Rice and funny enough it tasted really well.

    • 9jafoodie
      9jafoodie January 11, 2014 at 7:14 pm - Reply

      That’s good to hear, healthy eating is definitely a journey

  32. Charlove November 21, 2013 at 9:59 am - Reply

    This is a nice blog. keep it up. more strength Sist.

  33. shade oladunjoye. November 20, 2013 at 10:19 pm - Reply

    Nice blog

  34. HoneyDame November 12, 2013 at 5:48 am - Reply

    Looks very yummy….been a while I last came here….

    • 9jafoodie
      9jafoodie November 13, 2013 at 9:12 pm - Reply

      se!! I need to visit your corner of the web.

  35. Relentless Builder November 11, 2013 at 4:22 pm - Reply

    The brand of brown rice matters o. Some taste like grass after boiling it. But, this looks delicious!

    So, how about the pepper sauce on the chicken?

    • 9jafoodie
      9jafoodie November 13, 2013 at 9:11 pm - Reply

      Lol… I never was a fan of brown rice but I am a convert. The pepper hen…. fresh chilli and honey.

      • Layo January 31, 2015 at 10:10 am - Reply

        Fresh chili and honey? Do you have a recipe for it? Your food blog is life.. Lol

        • 9jafoodie
          9jafoodie January 31, 2015 at 5:14 pm - Reply

          sweet and spicy. I will add a recipe.

  36. Anonymous November 11, 2013 at 12:08 pm - Reply

    Yummy

  37. thislagosgirl November 11, 2013 at 10:40 am - Reply

    Looks really good. Could you explain why you use foil ?

    • 9jafoodie
      9jafoodie November 11, 2013 at 1:24 pm - Reply

      It’s so we keep all the steam in the pot to ensure the rice cooks evenly.

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