Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6-8 people

Why Theresa Jasmine Rice Works Best for Jollof

Theresa Jasmine Rice is the ideal choice for authentic Ghana Jollof because its long grains stay separate and fluffy, absorbing the rich tomato and spice flavors without becoming mushy. The natural fragrance of our jasmine rice adds an extra layer of aroma that elevates this beloved West African dish.

Ingredients

For the Rice:

• 4 cups Theresa Jasmine Rice
• 600ml tomato puree
• 4 large tomatoes, blended
• 2 large onions, 1 blended and 1 sliced
• 3 tablespoons tomato paste
• 1/2 cup vegetable oil (use Theresa Cooking Oil for best results)
• 3 cups chicken or vegetable stock
• 2 teaspoons curry powder
• 1 teaspoon thyme
• 2 bay leaves
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2-3 scotch bonnet peppers (adjust to taste)
• Salt and seasoning cubes to taste
• 1 teaspoon smoked paprika (optional, for color)

Instructions

Step 1: Prepare the Rice Measure 4 cups of Theresa Jasmine Rice into a large bowl. Rinse under cold running water until the water runs clear. This removes excess starch and ensures your jollof grains stay separate. Set aside to drain.

Step 2: Make the Stew Base Heat Theresa Cooking Oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and fry until golden brown. Add the tomato paste and fry for 3-4 minutes, stirring constantly to prevent burning.

Step 3: Build the Flavor Add the blended tomatoes, tomato puree, minced garlic, grated ginger, and scotch bonnet peppers to the pot. Stir well and allow to cook for 15-20 minutes, stirring occasionally. The mixture should reduce and the oil should begin to float on top.

Step 4: Season the Stew Add curry powder, thyme, bay leaves, smoked paprika, salt, and seasoning cubes. Stir thoroughly and taste. Adjust seasoning as needed. The stew should be well-seasoned before adding the rice.

Step 5: Add the Rice Add the drained Theresa Jasmine Rice to the stew. Stir gently but thoroughly to ensure every grain is coated with the tomato mixture. This step is crucial for even color and flavor distribution.

Step 6: Add Stock and Simmer Pour in the stock gradually, ensuring the liquid level is just above the rice. Do not over-stir at this point. Cover the pot tightly with aluminum foil, then place the lid on top to trap the steam.

Step 7: Cook on Low Heat Reduce the heat to low and allow the rice to cook for 30-35 minutes. Do not open the pot during this time. The rice will absorb the liquid and develop that signature smoky jollof flavor.

Step 8: Check and Fluff After 35 minutes, check if the rice is tender and the liquid is absorbed. If needed, add a little more stock and cook for another 5 minutes. Once done, remove from heat and let it rest for 5 minutes. Gently fluff with a fork.

Chef's Tips for Perfect Jollof with Theresa Rice

• Rinsing is essential: Theresa Jasmine Rice rinses cleanly, removing surface starch for perfectly separate grains.
• Low and slow: The key to smoky jollof is cooking on low heat. Theresa Rice holds up beautifully during this slow cooking process.
• Do not over-stir: Once you add the stock, resist the urge to stir. This prevents the rice from becoming mushy.
• The smoke factor: For an authentic smoky flavor, allow the bottom layer to slightly caramelize. Theresa Rice's quality ensures even the bottom grains cook properly.

Serving Suggestions

Serve hot with:

• Fried plantain
• Grilled or fried chicken
• Coleslaw
• Shito (Ghanaian black pepper sauce)
• Avocado slices

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4-6 people

Why Theresa Jasmine Rice Works for Waakye

Theresa Jasmine Rice absorbs the distinctive flavor of waakye leaves and millet stems while maintaining its shape, giving you the perfect tender-yet-separate grains that define authentic waakye.

Ingredients

• 2 cups Theresa Jasmine Rice
• 1 cup black-eyed peas or beans, soaked overnight
• 4-5 dried waakye leaves (or millet stems)
• 1 teaspoon baking soda (optional, for color)
• Water for cooking
• Salt to taste

Instructions

Step 1: Prepare the Beans
Rinse the soaked beans and place in a large pot with fresh water. Add waakye leaves and baking soda. Boil for 20-25 minutes until beans are tender.

Step 2: Add the Rice
Rinse 2 cups of Theresa Jasmine Rice until the water runs clear. Add to the pot with the beans. Stir gently and add more water if needed to cover the rice by about 2cm.

Step 3: Cook Until Done
Reduce heat to low, cover tightly, and simmer for 15-20 minutes until rice is tender and water is absorbed. Do not stir excessively to avoid mushy grains.

Step 4: Rest and Serve
Remove from heat and let stand for 5 minutes. Remove waakye leaves before serving.

Quick Tips

• Rinse well: Theresa Rice rinses cleanly for better texture.
• Low heat: Gentle simmering ensures even cooking without burning.
• Do not over-stir: Keeps grains separate and authentic.

Serve With

• Shito
• Fried plantain
• Boiled eggs
• Gari
• Spaghetti
• Fried fish or chicken

Prep Time: 25 minutes (plus overnight rice preparation)
Cook Time: 20 minutes
Servings: 4-6 people

Why Day-Old Theresa Rice is Perfect for Fried Rice

The secret to excellent fried rice is using day-old rice. Theresa Jasmine Rice is ideal because its long grains firm up beautifully after refrigeration, preventing clumping and ensuring each grain fries evenly. The result is a light, flavorful dish with perfectly separated grains.

Ingredients

For the Rice:

• 3 cups Theresa Jasmine Rice (cooked and cooled overnight)
• 3 tablespoons Theresa Cooking Oil
• 2 eggs, beaten
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 carrot, diced small
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup green beans, cut into small pieces
• 1 cup sweet corn kernels
• 200g chicken or shrimp, cooked and diced (optional)
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon curry powder
• 1/2 teaspoon white pepper
• 2 spring onions, sliced
• Salt to taste
• 1 teaspoon sesame oil (optional)

Instructions

Step 1: Prepare the Rice in Advance Cook 3 cups of Theresa Jasmine Rice according to package instructions using slightly less water than usual (1:1.75 ratio). Spread the cooked rice on a baking tray and allow to cool completely. Refrigerate overnight or for at least 6 hours. This firms up the grains.

Step 2: Prep All Ingredients Before you start cooking, dice all vegetables, mince garlic, grate ginger, and beat the eggs. Having everything ready is crucial because fried rice cooks quickly.

Step 3: Scramble the Eggs Heat 1 tablespoon of Theresa Cooking Oil in a large wok or frying pan over high heat. Pour in the beaten eggs and scramble quickly until just set. Remove from the pan and set aside.

Step 4: Stir-Fry the Vegetables Add another tablespoon of oil to the same pan over high heat. Add the diced onions and stir-fry for 1 minute. Add garlic and ginger, cooking for 30 seconds until fragrant. Add carrots and green beans, stir-frying for 2-3 minutes. Add bell peppers and corn, cooking for another 2 minutes. The vegetables should be tender-crisp. Remove and set aside with the eggs.

Step 5: Fry the Rice Add the remaining tablespoon of Theresa Cooking Oil to the pan. Add the cold Theresa Jasmine Rice, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly crispy in spots.

Step 6: Season the Rice Push the rice to one side of the pan. Add soy sauce, oyster sauce (if using), curry powder, and white pepper to the empty side. Allow the sauces to heat for 10 seconds, then mix thoroughly with the rice. This technique prevents the rice from becoming soggy.

Step 7: Combine Everything Add the cooked vegetables, scrambled eggs, and protein (if using) back to the pan. Toss everything together for 2-3 minutes until well combined and heated through.

Step 8: Final Touches Add sliced spring onions and sesame oil (if using). Toss once more and taste. Adjust salt or soy sauce as needed. Remove from heat immediately.

Chef's Tips for Perfect Fried Rice with Theresa Rice

• Cold rice is non-negotiable: Freshly cooked rice will become mushy. Theresa Jasmine Rice firms up perfectly after refrigeration, giving you distinct grains.
• High heat is essential: Fried rice must be cooked quickly over high heat to achieve that characteristic wok flavor and prevent sogginess.
• Do not overcrowd: If making a large batch, cook in two portions. Overcrowding steams the rice instead of frying it.
• Theresa Rice advantage: The natural fragrance of our jasmine rice adds subtle aroma that complements the savory sauces without overpowering them.

Serving Suggestions

Serve hot with:

• Grilled chicken or fish
• Shito or hot pepper sauce
• Sliced cucumber
• Additional soy sauce on the side

Storage and Reheating

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan with a little Theresa Cooking Oil, stirring frequently. Do not microwave as this makes the rice soggy.