Sometimes Treat Yourself to Rice with Crust

Rice with crust? Oh, my! 
Onions and seasonings: jollof rice seasoning, curry powder, turmeric powder, garlic cloves, ginger powder, ground black pepper, crushed red pepper, ground chili powder, ground white pepper, a dash of sea salt, and lemon pepper

In a medium-size saucepot, sautee chopped red onion (one bulb) in olive oil until tender; add all seasonings into the soft onion. Stir until seasonings coat the onion. Add two cups of water until the mixture boils. Simmer until diced onion floats to the top. Add two cups of uncooked Jasmine rice. Cover and cook on low heat. Monitor and add water as needed.

Should rice come out in clumps/sticky, transfer into a casserole dish and bake on high heat (350 degrees) until rice separates.

No calibrated measurements. Season to taste for all herbs and spices. See "Open Source Recipe:" 
The crust is the tastiest part of jollof rice or seasoned rice in a pot. 

This is the advantage the stove has over the oven. The crust should not burn. That will be something else. 

Achieving the crust is a delicate balance between perfect timing and all water drying completely from the rice. 

Serve with seasoned green beans--seasoned with minced onion, parsley, ground black pepper, and lemon pepper.


--Frances Ohanenye maintains this visual "cookbook" that features processes and ingredients in pictures. The offerings have evolved into vegetarian and food-allergy recipes. Other cooks and chefs should calibrate according to their locale, availability, and preference. Click on "Open Source Cooking" for additional information. Thanks for visiting.


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