Making jollof rice with our Jollof Sauce

Jollof Rice Cooking Instructions

(1 jar yields 8-10 servings)

Items Needed:

• 1 jar of M&AK's Kitchen Jollof Sauce ¹
• 1 large stockpot, saucepan, or dutch oven w/ lid ²
• 2.5 cups water, divided, OR a low sodium stock of your choice ³
• 2.5-3 cups long grain parboiled white rice (or your favorite rice), rinsed
• Optional: Aluminum Foil, cut to approximately 2 inches longer than the diameter of the lid ⁴

Cooking Instructions:

1. Add Jollof Sauce to the stockpot over high heat.
2. Add some of the water to the empty Jollof sauce container. Cover the jar with the lid, and swirl water around to capture remaining sauce. Pour the "saucy water" into the stockpot, and stir into the sauce. Repeat if needed.
3. Add any remaining water to the pot.
4. Cover. Heat the sauce and water mixture to a full boil, stirring occasionally.
5. While the sauce and water mixture is warming up, rinse the rice in water until the water runs clear. ⁵
6. Once the sauce and water have reached a full boil, add the rice, and stir until mixed thoroughly. The rice should be fully covered by the water and sauce mixture. If the rice is above the mixture, use a narrower pot, or add another ½ cup of hot water (stir in to combine).
   
   
   
   
7. Place the foil on top of your sauce pot so that the foil extends past all sides of the pot. Place the lid on the pot over the foil. The edges of the foil should stick out beyond the lid. (The trapped steam that is generated is what cooks the rice). Turn the burner down to low heat.
8. Cook for 30 minutes, checking after 20 minutes. ⁶ You can mix the Jollof a little bit at this point, if needed. Do not over-mix the rice. ⁷
9. After 30 minutes, the rice should be just cooked with all the liquid gone. If there is liquid remaining, continue to cook a bit longer.
10. Once done, turn off the heat, stir the cooked Jollof Rice to fluff up the rice. Enjoy!
    
    
    

Notes from M&AK:

1. You can half all ingredients and use the rest of the jar to marinate chicken, or use two jars for a large batch.

2. For a full jar of sauce, we recommend a large stock pot or Dutch oven.

3. We included our own vegetable bouillon recipe in the sauce to ensure maximum flavor. However, if you want to add vegetable or meat stock, go right ahead!

4. If you're using a pan that allows steam to escape when the lid is on, adding foil under the lid will help keep the steam inside to cook the rice. If you're using a Dutch oven or other pot that does not allow steam to escape with the lid is on, no need for foil

5. Rinsing the rice before cooking removes starch, which helps ensure the cooked kernels don't stick together.

6. You may lift the lid to check the rice once or twice during cooking. However, it is important not to remove the foil and lid very often, so the steam can cook the rice.

7. Over-stirring can cause the rice to become mushy (which is undesirable for this recipe).