Loso boulayi

Name: Loso boulayi
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: RD Congo
Ingredients: 300 g raw long-grain white rice, not precooked; 300 g crushed ripe tomatoes with juice; 120 g finely sliced onion; 6 g chopped garlic; 25 g tomato paste; 30 ml food-grade red palm oil; 450 ml drinking water, adjusted to rice and tomato juice; 100 ml hot reserve water, only if needed; 3 g salt, adjusted; 1/4 teaspoon black pepper

🍅 Congolese tomato rice cooked in an onion and red palm oil base. Four accompaniment portions, without meat or beans.

Ingredients

300 g raw long-grain white rice, not precooked
300 g crushed ripe tomatoes with juice
120 g finely sliced onion
6 g chopped garlic
25 g tomato paste
30 ml food-grade red palm oil
450 ml drinking water, adjusted to rice and tomato juice
100 ml hot reserve water, only if needed
3 g salt, adjusted
1/4 teaspoon black pepper

Preparation

Rinse rice and drain; its 300 g weight is before washing. Prepare tomatoes, onion and garlic; separate measured and reserve water.

Soften onion in palm oil five minutes over medium heat, then add garlic for 30 seconds without burning.

Cook tomato paste two minutes, add tomatoes and juice, then reduce eight to ten minutes into a thick moist base.

Add drained rice and turn gently for one to two minutes to coat grains. Add salt and pepper.

Add 450 ml water or the amount adapted to the rice and sauce. Stir once, bring to a simmer, cover and turn heat very low.

Cook about 15–18 minutes without constant stirring. If grains remain firm and the bottom is dry, add a little hot reserve water and continue covered.

Once tender with liquid absorbed, switch off heat and rest covered five minutes. Fluff gently with a fork.

Serve four hot portions with separately prepared sides. Cool promptly, refrigerate up to 24 hours and reheat thoroughly once only, adding a little water.