The Best Rice for Jollof Rice: 3 Top Picks and 2 to Avoid
If you’ve ever wondered which type of rice is best for Jollof rice, you’re not alone. Jollof is one of the most loved West African dishes, but using the wrong rice can ruin your pot, no matter how good your sauce is.
In this guide, we’ll cover the 3 best types of rice for Jollof rice and 2 types to avoid, with clear reasons and tips to help you make the perfect batch every time.
✅ Top 3 Best Rice Types for Jollof Rice
1. Long Grain Parboiled Rice
This is the most traditional and widely used rice for Nigerian and Ghanaian Jollof rice. The parboiling process partially cooks the rice before milling, which gives the grains a firmer texture.
Why it's great for Jollof:
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Holds shape during long cooking
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Absorbs flavor without becoming soggy
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Produces fluffy, separate grains
If you're cooking for a crowd or want reliable, classic Jollof rice, this is your go-to option. This is the traditional choice for Nigerian Jollof.
2. Sella Basmati Rice
Sella Basmati is a parboiled version of basmati rice. Unlike regular basmati, which is delicate, Sella basmati is firmer and more suitable for longer cooking times.
Why it's great for Jollof:
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Long, elegant grains that stay separate
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Parboiled texture means it won’t get mushy
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Great for party-style or smoky Jollof
Looking for a premium touch to your Jollof? Sella basmati offers both beauty and strength in your pot.
3. Jasmine Rice
Jasmine rice is a great option if you like a softer texture. Its natural aroma pairs well with the rich tomato-based Jollof sauce.
Why it's great for Jollof:
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Slightly sticky but not mushy when properly cooked
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Absorbs flavor well
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Excellent for stovetop and Instant Pot Jollof rice
Pro tip: Use slightly less water than usual and avoid overcooking to maintain structure. This is the traditional choice for Ghana Jollof.
❌ 2 Types of Rice to Avoid for Jollof Rice
1. Regular Basmati Rice
This type of basmati is light and cooks quickly, too quickly for Jollof rice, which needs time to soak up the sauce.
Why it’s not suitable:
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Breaks apart easily
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Becomes too soft before the sauce reduces
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Doesn’t hold well in party-style or smoky Jollof
Save regular basmati for fried rice or light stir-fry dishes.
2. Regular Long Grain Rice (Non-Parboiled)
Many confuse this with parboiled rice, but they’re very different. Non-parboiled rice cooks faster and lacks the structure needed for Jollof.
Why it’s not suitable:
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Can become mushy or clumpy
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Doesn’t absorb sauce evenly
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Results in inconsistent texture
Always check the packaging to confirm you're using parboiled long grain rice for best results.
🔥 Bonus Tip: Use a Quality Jollof Sauce
Even the perfect rice needs a flavorful base. That’s where our JollofNow Jollof Sauce comes in. Made with roasted red peppers, tomatoes, and traditional West African spices, it gives you that home-cooked, smoky Jollof flavor, no blending or guesswork needed.
✅ Just add rice. We’ll bring the flavour.