Some stores or brands mix two or more types of rice. Unevenly cooked grains: Consider changing your brand of rice. The color of the rice before covering the pot will mostly likely be the color of the rice when it’s cooked. Not red/inconsistent color: Look out for red tomato(ripe tomatoes) and deep red peppers. You can use the recipe provided or an adjusted recipe. Inconsistent jollof taste:To avoid this, stick to a recipe. Also overcooking the rice could also be the factor.Not washing your rice properly can also cause your jollof rice to be sticky.Some rice types e.g Jasmine and most Asian rice are more glutenous and could result in very sticky jollofrice. Why is my so jollof sticky? Sticky jollof could be as a result of: Reduce your heat to medium at the first stage (first 15 minutes of cooking) then crank up the heat after most of the water is absorbed. Why does my jollof burns and still remains undercooked? Jollof rice burning too much is as a result of super high heat. Tip: water should be about 1cm above the rice. Jollof traditionally cooks with steam that’s why it’s covered with foil or heavy lid pot. Truly great tomatoes are hard to come by in ordinary grocery stores. Tomato paste is far easier – and it does the job great.Soggy jollof is always as a result of adding too much water. One day I’ll share that with you, but it does require more effort, and super ripe, intensely tomatoey tomatoes to have the same effect as using a couple of tablespoons of tomato paste. Real deal Arroz Rojo is made with pureed fresh tomatoes, sometimes with tomato bouillon cube (I haven’t seen that here). It’s just about getting the ratios right. If you’ve ever been disappointed by a Mexican Red Rice recipe before, chances are that the liquid to rice ratio was off (anything more than 2 cups = soggy, mushy rice), it lacked seasoning because it wasn’t cooked in broth or it used too much tomato paste / puree which makes the liquid too thick so the rice doesn’t cook evenly = soggy gluggy mess. □ (PS These are freezer friendly, they are brilliant standby meals). Now, I must confess in the burritos pictured below, I just used plain rice! The beef in these burritos stained the rice red. Few wedges of lime, sprinkle of fresh coriander / cilantro and dig in. Like piling on to the plate Pork Carnitas or Beef Barbacoa, steamed corn, and a Pico de Gallo. Honestly, try some straight out of the pot and tell me if you agree.īut to be sensible and round out a meal, I like to use it on a loaded Mexican plate of goodness, just like what you get at Mexican restaurants (particularly in the States). □įluffy, perfectly seasoned Mexican Red RiceĪ good Mexican red rice should be fluffy and tasty enough to eat plain. So today, in honour of this annual Mexican holiday, I’m sharing an essential Mexican staple – Arroz Rojo. Located at the Frida Kahlo Museum in Mexico City which is actually the house she lived in and around the corner from terrific markets with INCREDIBLE CEVICHE!!! The right photo is a shrine in honour of Frida Kahlo, Mexico’s most well known artist. It’s a bustle of energy, cemeteries come alive with parties once the sun sets, the town squares are packed with stalls and restaurants serve special festive foods. It’s colourful, it’s joyous, there’s a seemingly endless stream of parades that weave through the streets. Red Mexican Rice – an essential Mexican side!Ģ years ago today, I was in Oaxaca, arguably the food capital of Mexico and an ideal place to watch the festivities of Day of the Dead,an annual multi-day holiday during which family and friends gather to pray and celebrate the life of those who have passed. Never be disappointed by gluggy, mushy, bland Mexican Rice again! Fluffy, beautifully seasoned Mexican Red Rice! With a whisper of coriander / cilantro fragrance and delicate tomato flavour, this Mexican rice staple is so tasty you can eat it plain.
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