The market · Grains and flours · West Africa, South Asia, Southeast Asia
Long grain rice
Slender grains that cook separate rather than sticky.
clean
What to do with it
NigerianJollof riceRice cooked in a fried-down base of tomato, pepper and scotch bonnet, until each grain is red and separate.1 version hereProvençalGardiane de taureauBull's meat from the Camargue stewed slowly in red wine with onions, garlic and black olives, served with the delta's own rice.No one here has made it yetCreole and CajunJambalayaRice cooked in one pot with the holy trinity, smoked sausage and chicken or seafood, until it has soaked up everything.No one here has made it yetJamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.No one here has made it yetPeruvianArroz con patoDuck browned and braised with beer, ají and a purée of coriander, then rice cooked in the green broth until it's full of flavour.No one here has made it yetPeruvianJuaneRice seasoned with turmeric and cumin, packed round chicken, egg and olive in bijao leaves, tied and boiled.No one here has made it yetKinds
- Parboiled long grain
- The standard for party jollof — it holds its shape.
- Basmati
- Fragrant, delicate, breaks more easily.
- Jasmine
- Softer and slightly sticky.
Goes with
Cooked with, here
How much, here
Knowing it
- Where to buy
- African grocers for parboiled.
- Worth knowing
- Wash until the water runs clear, or the surface starch turns the pot to porridge.