Boiled Rice

Measure out the desired amount of raw rice and rinse it thoroughly under cold running water, swirling with your hand until the water runs mostly clear to remove excess starch.

Fill a large pot with water, using approximately double the volume of water to rice, and bring it to a rolling boil over high heat.

Add salt to the boiling water and stir briefly to dissolve, adjusting the amount to your taste preference.

Pour the rinsed rice into the boiling salted water and stir once to prevent the grains from clumping together at the bottom of the pot.

Reduce the heat to medium and cook the rice uncovered, stirring occasionally to ensure even cooking and to prevent sticking.

Test the rice for doneness by pressing a grain between your fingers or tasting it; the grains should be fully tender yet firm and distinct, not mushy.

Once cooked, remove the pot from the heat and drain the rice immediately through a colander to halt cooking and remove excess water.

Return the drained rice to the pot or a serving dish, fluff gently with a fork to separate the grains, and serve hot alongside your preferred Nigerian stew, sauce, or accompaniment.