Rice will always be rice either white or jolollof , long grain or basmati rice when talking about type of rice we are talking about method by which the rice is cooked, what ingredients are cooked into it and the quantity safe to consume without accumulating unwanted calories in the body.
Senegal and Mauritania. They were the first set of people to cook Jollof rice and they called it Benachin. Over the years other countries in West Africa started cooking Jollof rice but with their own twist added to it.
Basically, Jollof rice is rice cooked in the stock from chicken or meat mixed with tomato sauce, not just any tomato sauce, a sauce made up of tomatoes, red bell peppers, onions and scotch bonnet all blended in the right proportion.
Health benefits of Jollof rice
White rice is amazing. It's so delicious that you can find yourself eating a whole pot of rice in no time with no consideration for your waistline.
This is not ideal especially when you consider the fact that weight loss is generally 75 percent diet and 25 percent exercise. That's why it's important to replace white rice with healthier options that align with your weight loss goals.
Reduces the risk of cancer and heart disease
Ability to kill prostate cancer cells
Helps lose weight and burn fat
Protects the heart
Lowers high blood pressure. White rice here refers to rice cooked without any additional ingredient. Salt may be added and that's it. White rice is usually a staple eaten with some kind of sauce or stew.
To parboil rice for the purpose of preparing white rice, you want to boil it for a short period of time. You get the chance to add more water as you cook white rice because it will not burn. If you prefer to remove more carbohydrates, you may want to pre-cook it for much longer.
There are many varieties of rice. But Nigerians love to eat the long grain white rice which is firm in nature. This variety of rice contains a lot of carbohydrates, up to 80 grams per 100 grams of cooked rice. To reduce this high amount of carbohydrates, it is normal practice to parboil the long grain rice again. 'Again' because apparently, the long grain rice we eat already comes parboiled.
Parboiling rice involves pre-cooking the rice in water and rinsing it in cold water before the main cooking. This pre-cooking ensures that your Jollof Rice does not burn before it is done, thereby eliminating the cardboard taste associated with undone Jollof Rice. Some people say they don't want to lose all the nutrients in the rice to parboiling but I'll rather get those trace amounts of nutrients elsewhere than end up with burnt, soggy and not-well-cooked rice.
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