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Recipes with long-grain parboiled rice

4 recipes that use long-grain parboiled rice, with photos, step-by-step instructions and cook times. The quickest, Nigerian fried rice, takes 40 minutes. It is most often cooked with garlic, onion and scotch bonnet chilli.

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Trini ochro rice

Ochro rice is a weeknight pot cooked in kitchens from Port of Spain to Sangre Grande, where the okra melts into the coconut milk and turns the rice soft, almost risotto-like, with sweet nuggets of pumpkin through it. Many households add salted pig tail or saltfish; this version stays vegetarian and leans on green seasoning and a whole scotch bonnet for flavour. The common mistake is stirring once the rice is in, which breaks the okra and makes the pot gluey rather than soft. Serve with stewed lentils, fried plantain or a cucumber salad. Chef's tip: fry the sliced okra for a few minutes before the rice goes in; it tames the slime and gives a gentle toasted flavour.

50 minTrinidadianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Check rice

Liberians call it check rice because the grains come out flecked green with chopped jute leaves and okra, a checked pattern on a white field. It is a Monrovia home favourite, cooked in one pot so the rice absorbs the palm oil, onion and pepper while the greens soften into the grains and give them a gentle silkiness. Dried fish or meat often goes in; this version stays meat-free and is good alongside a pepper sauce, fried plantain or a simple bean stew. Chef's tip: lay the jute leaves on top of the rice instead of stirring them in; they steam gently, and you fold them through only at the end, which keeps the grains separate.

45 minAfricanRice & GrainsVeganGluten free
by KrazyBadal 0 views

Nigerian jollof rice

Every Nigerian wedding, naming ceremony and Saturday owambe in Lagos has a giant pot of jollof, and the guests judge it before they judge the bride's dress. The rice is long-grain parboiled rice, cooked in a thick base of fried red peppers, tomatoes and scotch bonnet until every grain is orange, separate and lightly smoky. The prized bit is the slightly scorched layer at the bottom of the pot, which party cooks call the 'bottom pot' flavour. Serve it with fried ripe plantain, moi moi and a crunchy coleslaw. Chef's tip: fry the tomato paste and the blended pepper base hard, until the oil floats on top and the raw, sour smell is gone, before a single grain of rice goes in.

75 minNigerianRice & GrainsVeganGluten freeSpicy
by KrazyBadal 0 views

Nigerian fried rice

Nigerian fried rice sits next to jollof at nearly every party buffet from Abuja to Port Harcourt, its pale yellow colour and confetti of vegetables making the two a classic pair on one plate. It owes nothing to Chinese fried rice: the grains are first boiled in stock with curry powder and thyme, then tossed in a hot pan with small diced vegetables. Party versions often hide liver or prawns; this one stays fully vegetable and serves well with fried plantain, moi moi or a spicy pepper sauce. Chef's tip: cut every vegetable to the size of a pea so they cook in the same couple of minutes and each spoonful gets a bit of everything.

40 minNigerianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Goes well with long-grain parboiled rice