Wash the Easy Cook Long Grain rice using a sieve or colander by running under cold water for up to 20 seconds. Yes, jollof rice can be cooked in a rice cooker. Simply follow the instructions of your rice cooker for cooking rice and adjust the quantities of ingredients accordingly. Can you freeze jollof rice? Dice your halloumi into 3cm chunks. Slice your chorizo into lengths, then cut in half and slice into half moons. Tip your onions into the pan and cook over a medium heat for 10 mins, or until your onions are nice and soft. Add your sliced red and green peppers and cook for 5 mins more. After all, it's not as if rice is a novelty – we've been cooking with it for far longer than spuds or spaghetti – and nor is it rare; in fact, as pub quiz aficionados will no doubt be aware, it's the world's second most popular staple crop, trailing only maize (and who in their right minds would opt for polenta over pilau if they had a choice?).

Jollof rice can be a healthy dish when prepared with nutritious ingredients such as vegetables and lean protein. However, the overall healthiness may vary depending on the specific recipe and cooking methods used. It’s important to moderate the use of oil, salt, and high-calorie additions for a healthier version. What to serve with jollof rice?To fix salty jollof rice, you can try adding a little more cooked rice to dilute the saltiness. Alternatively, you can add a squeeze of lemon or lime juice, a small amount of sugar, or some unsalted broth to balance the flavours. Adjust the seasonings gradually and taste as you go to avoid salty jollof rice and to achieve your perfect jollof rice. How to fix soggy jollof rice? Unique selling point: known to be ‘fool proof’ as it holds up well, even when overcooked. Also perfect for cooking larger quantities, or for one-pot dishes. Did you know: Tilda Basmati rice is matured (with the outer bran layer intact) before being milled otherwise the rice grains will be too soft. The ageing process reduces the moisture content, giving a fluffier texture that offers better quality rice. The grains are then stored in an area where the warm air can flow through the grain drying it out.

Characteristics: light brown colour, long grains that have a chewier texture compared to white Basmati (longer than white Basmati), fluffy texture which tends to break apart when it’s cookedYes, jollof rice can be frozen. Allow it to cool completely before storing it in airtight containers or freezer bags. It can be kept in the freezer for up to 3 months. Thaw in the fridge before reheating it thoroughly before consuming. How long can you keep jollof rice in the fridge? To fix soggy jollof rice, you can spread it out on a baking tray and place it in the oven on low heat to allow the excess moisture to evaporate. Alternatively, you can reheat it in a pan on low heat, stirring gently to help separate the grains and remove excess moisture. Is jollof rice gluten-free? Known as the ‘King of rice’, Basmati is infamously recognised for its distinctive aroma. When cooked to perfection, the delicate grain elongates in size, yielding great results (60g dry = 230g cooked)

Rice MLK: produced by the softening of rice, typically in bulk, followed by the process of homogenisation so that the rice MLK product doesn’t split. From this point, additional ingredients are added to deliver the final productAdd your chopped chorizo to the same pan. Fry for a few mins until crispy. Remove a third of the chorizo from the pan and set aside until later. Add your garlic, hot smoked paprika, cayenne pepper and dried oregano. Cook for a 2 mins until lovely and fragrant. Rice fact: Due to its great heating attributes, easy cook grains is often used in the catering industry. Don’t be fooled, this takes longer to cook than other rice varieties Rice can also be finished off in a buttered baking dish in the oven – 15 minutes at 180C, swaddled in buttered paper and foil, should do it. Not only does this give a slightly dryer result, but unless you've got the oven on for something else, it's an almost criminal waste of energy, and greaseproof paper. The microwave

It may sound faintly like a slightly unreliable form of birth control, but this is, in fact, the most common way to cook rice in the east – rather than drowning it in water and hoping for the best, one adds only as much as the rice needs to cook, and waits for it to absorb it all. In his book Curry: Classic and Contemporary, Vivek Singh says that rice dishes cooked in this way "retain more flavour and nutrients". Obedient to Sri Owen's instructions, I put 450g rice in a pan with a pint of cold water, bring to the boil, then turn down the heat and simmer until all the water has been absorbed, by which time it is swollen, but still chalky to the bite. Properly stored in a sealed container, jollof rice can be kept in the fridge for up 2 days. Make sure to refrigerate it promptly after cooking and cooling to maintain its freshness. How to fix salty jollof rice?

Location: can only grow in specific regions of India and Pakistan (protected by the Basmati Code of Practice) I give the microwave another go, swapping the pan for a plastic container, and dutifully watching it spin for 5 minutes. It doesn't boil over this time – although only because I've cheated it of the water to do so – but it doesn't seem quite as fluffy as the steamed or simmered stuff. The finger method Location: grown in specific regions of India and Pakistan (protected by the Basmati Code of Practice) Rosemary Brissenden, author of the masterful South-East Asian Food, suggests an easier way to measure your water, using only a finger; apparently no matter how much rice you use, or how large your saucepan, the water should always come up to the first finger joint, if your fingertip is just touching the rice. I try this, but end up with soggy rice, which leads me to wonder whether my digit may be at fault. To be honest, measuring out water in a jug isn't too much of a faff anyway, although it's a tip to bear in mind should you ever venture into camp cookery. Madhur Heat a large pan with a lid over a medium-high heat with a little olive oil. Tip in your cubes of halloumi and fry for a few minutes until the cubes are golden on all sides. Remove all the halloumi from the pan and set aside until later.