Spiced and stewed in a flavorful tomato broth, it is everything from 'everyday' to special occasion. 🎉
In Nigeria, we use parboiled, longgrain rice - not basmati, easy cook or Thai Jasmine. The grains are sturdier and generally hold up to the stirring and cooking.
One tip which might help and which I've added - Step 4 - is to cover the rice with a double layer of parchment/ baking paper or foil, in addition to the lid. This creates a 'steam' environment in w hich the rice cooks with minimal liquid.I wish I had seen this comment earlier - I had the exact same problem and was so disappointed! Since the yield is so large, I will just use the rice mush I ended up with in a casserole a bit at a time .
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