Choosing the Right Rice: What to Use for Jollof, Fried Rice, and More

Rice, a favorite staple in every home.

So popular, that for many of us growing up, the phrase "there’s rice at home 😂" was code for: We’re not stopping at that restaurant. Let’s go. No matter where you're from in Africa, rice has probably saved the day more than once.

Quick to cook, endlessly versatile, and guaranteed to satisfy, from Sunday stew to weeknight fried rice, it’s always been that dependable go-to, easy-to-whip-up meal on your plate.

But here’s the thing: not all rice is created equal.

If you’ve ever made soggy Jollof or ended up with clumpy fried rice that just wasn’t giving, the culprit might not have been your cooking skills, it could’ve been your rice.

Let’s talk about how rice is grown, how to choose the best one for each meal, and a little guide to help you never pick the wrong grain again.

So, Where Does Rice Come From?

Rice isn’t grown only in Asia. Countries like Nigeria, Ghana, Mali, and Senegal grow and process tons of rice every year.

These grains are either upland (grown without flooding) or lowland (grown in flooded paddies), depending on the climate and soil. After harvesting, the rice goes through a process of drying, milling (removing the husk), polishing (sometimes optional), and sorting before it lands on store shelves and eventually, your kitchen.

Fun fact: Local rice varieties — like Ofada — are often unpolished, meaning they keep more nutrients and flavor. Imported ones are usually more polished and longer-grained, giving that picture-perfect plate.

Now, Which Rice Should You Use? Let’s Talk Types

1. Long Grain Parboiled Rice

The classic. Tough enough to survive Jollof heat, yet tender enough to soak in stew.

Best For: Jollof rice, Fried rice, White rice + stew

Texture: Non-sticky, holds shape, cooks evenly

Bonus: It’s parboiled before milling, so it’s already a little prepped for you!

2. Basmati Rice

Fragrant, long, and light, basmati is what you reach for when elegance is the goal.

Best For: Fried rice, stir-fried dishes, coconut rice

Texture: Fluffy, fragrant, cooks quickly

Bonus: Doesn’t clump or stick and is ideal for Instagram-worthy plates

3. Ofada (Local Unpolished Rice)

A taste of home in every bite. Earthy, rich, and best served with spicy pepper sauce.

Best For: Ofada sauce, native rice dishes

Texture: Slightly sticky, brownish in color, has a funny smell

Bonus: Higher in fiber and more filling

Just don’t forget to rinse it well and maybe de-stone it, the local authenticity comes with character 😅

4. Medium/Short Grain Rice

These softer grains are for comfort food days.

Best For: Rice porridge, tuwon shinkafa, baby food

Texture: Sticky, soft, absorbs liquid well

Bonus: The grain of choice for dishes where mushy = delicious

Quick Rice Guide for Cooking