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Home >> Rice and Spaghetti Recipes >> Boiled White Rice

Nigerian Boiled White Rice and Stew Recipe

The Nigerian White Rice and Stew is a popular Nigerian rice recipe because it lets you eat rice with any stew or sauce of your choice. This rice recipe is usually eaten with Beef and/or Chicken Stewwhich we almost always have in the freezer so it is just a matter of boiling white rice. So if you already have Beef/Chicken Stew in your freezer, the Boiled White Rice and Stew will be one easy dinner recipe to make if you are tired after a long busy day.
Cooking white rice is as easy as boiling eggs for breakfast. It is usually cooked plain with no added ingredients. Some people add salt but this is optional.
This procedure applies to the long grain white rice.
Add some coconut flavour to this recipe to get Boiled White Coconut Rice
Boiled White Coconut Rice [Video]

Ingredients

Long grain parboiled white rice
Salt (Optional)

Cooking Directions

Parboil the rice using the method detailed in How to Parboil Rice for Cooking White Rice. You may want to parboil it for much longer depending on personal preference.
Pour the rice in a sieve to drain out the hot water.
Dip in cold water, then wash and drain.
Meanwhile set some water to boil in a pot big enough to accommodate the rice bearing in mind that the rice will rise some more. The extent of rising depends on the type of rice and for how long it was parboiled.
Add the parboiled rice and salt (optional). Check to see that the water level is just about the same as the rice.
Cook till the water is just about drying up. Check that the rice is done. If not, add more water and keep cooking.
Keep checking till the rice is done. Leave to dry completely. This is usually confirmed by a ticking sound coming from the pot.

Eat with Meatball Stew, Beef and Chicken Stew, Banga Stew (Ofe Akwu), Vegetable Sauce, Pepper Soup, Mixed Vegetables Curry Sauce or even Egusi Soup.

Boiled White Rice and Stew accessories include: Fried Plantain, Nigerian Moi Moiand other Nigerian Rice Accessories.

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how ta make african egg roll/ african scotch eggs

African Egg Roll/African Scotch Eggs

24 Mar, 2014 By ImmaculateBites 92 Comments

Jump to Recipe Print Recipe

African Style Scotch Eggs- Crunchy, Spicy Tasty and Meat Free. Portable, easy to make and great anytime!

This is a popular snack that is well loved in Africa and is variously called African Egg Rolls or African Scotch Eggs. It is a delicious nostalgia of childhood to anyone who grew up eating this from street vendors or during special occasion.

Ok, since Africa is a vast continent ,it would be wise to not generalize about it. What I know for sure is that these Scotch eggs are enjoyed in Nigeria and Cameroon.

The British who settle in these parts of Africa, introduced scotch eggs to the African population. The Africans, specifically West African countries, adapted it to suit their needs- with ingredients that are convenient and affordable- Is there a rule that scotch eggs should be made with meat only?

If you are looking for a traditional scotch egg that is covered with sausage, coated with breadcrumbs and deep-fried. Fear not! I got you covered ,with this recipe featuredhere.

If not, try making these – you will be rewarded with a slightly sweet, spicy and crunchy exterior . You can bake these bad boys ,to cut down on calories.

Serve this snack with this spicy sauce

4 from 5 votes

African Egg Roll/African Scotch Eggs

Prep Time

45 mins

Cook Time

15 mins

Total Time

1 hr

African Style Scotch Eggs- Crunchy, Spicy Tasty and Meat Free. Portable, easy to make and great anytime!

Course: Snack

Cuisine: African

Servings:

Calories: 309 kcal

Author: Immaculate Bites

Ingredients

6 boil eggs
¼ cup Luke warm water
½ teaspoon yeast
1/3 cup Whole milk
1 ½ tablespoons sugar
1 teaspoon salt
2 cups flour
½ teaspoon granulated garlic
½ teaspoon paprika
¼ teaspoon white pepper.
2 oz. unsalted butter margarine
Oil for deep-frying

Instructions

In a medium bowl add the warm water, and yeast. Set aside for 5 minutes. Then add milk, sugar, and salt
Using a stand mixer or by hand, mix the flour, garlic powder, white pepper and paprika
Then add butter, mix well until the ingredients have been fully incorporated.
Turn the dough out onto a lightly floured surface. Knead dough until it is smooth.
Place the dough on a well-floured surface. Roll out dough about 1 inch thick.
Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the scotch egg dough. Continue cutting out dough until all dough has been cut- six pieces.
Gently wrap the dough around the egg as evenly as possible, pinch the bottom, making sure there are no cracks or opening.
Repeat the process. Set aside the egg roll.
Cover and let it rest for 30 minutes.
Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking.
Gently drop the scotch egg with a spoon preferably and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy fish pies)
Using a slotted spoon, remove the Scotch egg and place them on paper towels.
Serve warm or at room temperature with this African Pepper Sauce.

Nutrition Facts

African Egg Roll/African Scotch Eggs

Amount Per Serving

Calories 309Calories from Fat 117

% Daily Value*

Total Fat 13g20%

Saturated Fat 6g30%

Cholesterol 208mg69%

Sodium 458mg19%

Potassium 135mg4%

Total Carbohydrates 33g11%

Dietary Fiber 1g4%

Sugars 1g

Protein 11g22%

Vitamin A12%

Calcium4.9%

Iron14.2%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

Melissa says

24 Mar, 2014 at 1:41 pm

Omg! We make this in my country but we use either crushed cassava or potato to rap the egg and we simply call them “egg balls” lol

Reply
kelsey says

24 Mar, 2014 at 2:33 pm

When do you cover the dough to rise. Before you wrap the egg or after the egg has been wrapped.

Reply
- ImmaculateBitessays
  
  24 Mar, 2014 at 3:36 pm
  
  After wrapping the egg.
  
  Reply
kelsey says

24 Mar, 2014 at 9:41 pm

Bake for how long and what degree. Thanks

Reply
- ImmaculateBitessays
  
  25 Mar, 2014 at 9:01 am
  
  Brush the egg roll with oil or butter then bake at 350 degrees for about 22 minutes or more depending on your oven or until golden brown.
  
  Reply
Jeannie Tay says

24 Mar, 2014 at 11:10 pm

Hi! I love eggs and your version of scotch eggs look absolutely fabulous! I think the dough is rolled out to 1 inch thick is not right? Cannot be so thick!

Reply
- ImmaculateBitessays
  
  25 Mar, 2014 at 8:41 am
  
  You are right! 1 inch is too tick ,about a 1/4 of an inch would work. Thanks Jeannie.
  
  Reply
KatieSilverSpring says

25 Mar, 2014 at 3:35 pm

OMG, something else the non-Scottish have stolen from us. I hope you understand satire (some people these days don’t).
All I can say is, they look “neater” than the traditional Scottish egg, which would make me pick them over my grand’s.

Reply
- ImmaculateBitessays
  
  25 Mar, 2014 at 7:12 pm
  
  We sure picked a good one to steal. Thanks for stopping by!
  
  Reply
Elsa says

25 Mar, 2014 at 4:04 pm

Hello! these look lovely I used to love scotch eggs when I lived in Freetown. I like your version – it’s simpler!

Reply
- ImmaculateBitessays
  
  25 Mar, 2014 at 7:07 pm
  
  Doesn’t it bring remind you of your hometown ? Whenever, I make it people always have fond memories to share. Elsa, thanks for taking the time to comment.
  
  Reply
Anita says

28 Mar, 2014 at 3:55 am

I have been looking for this recipe for as long as I can remember. You are officially my hero

Reply
- ImmaculateBitessays
  
  31 Mar, 2014 at 8:26 pm
  
  Your hero??? what a compliment. Thanks so much. Let me know how you like it.
  
  Reply
prisca says

1 Apr, 2014 at 11:53 pm

wahoo, sis Ima, yr recipe is greatly inrich and modified from the one I know. I’m going try as soon as I can. keep up

Reply
Shanna says

2 Apr, 2014 at 2:00 am

never heard of it but i am going to try it this evening but with meat inside, hope it will work! 2 cups of flour something like 250 g of flour? Do you use bread flour or all purpose? Do you knead the dough for long?

Reply
- ImmaculateBitessays
  
  2 Apr, 2014 at 8:33 am
  
  Shanna,I use all purpose flour . You only knead the dough for 1-2 minutes. let me know how it works out for you.
  
  Reply
mimi says

5 Jun, 2014 at 12:02 pm

Hi there, this simply looks delicious. Can I use batter instead of dough? If yes, what’s do recipe? Thanks.

Reply
- ImmaculateBitessays
  
  6 Jun, 2014 at 5:09 am
  
  Mimi, I have never made this with batter so don’t have a recipe.
  
  Reply
Debbie says

2 Jul, 2014 at 6:03 pm

In the UK there’s self raising flour and plain flour. Which would work best for this recipe? Thanks.

Reply
Debbie says

2 Jul, 2014 at 6:04 pm

In the UK there’s self raising flour and plain flour. I’m not sure Which would work best for this recipe? Thanks.

Reply
- ImmaculateBitessays
  
  2 Jul, 2014 at 6:27 pm
  
  Plain flour.
  
  Reply
Labelle says

24 Aug, 2014 at 4:02 pm

I have searched high and low for this exact recipe….my cravings thank you, dear sister!

Reply
- ImmaculateBitessays
  
  25 Aug, 2014 at 8:36 pm
  
  Let me know how it works for you Labelle
  
  Reply
mikish says

1 Oct, 2014 at 11:52 pm

Hello Emma, thanks for your wounderfull teachings in the kitchen. You are a model for me. Pls wish to know how this can be stored and for how long?

Reply
- ImmaculateBitessays
  
  2 Oct, 2014 at 8:24 am
  
  Oh thanks. The longest time, I have stored this has been a month. Wrap it up neatly first in plastic wrap, then in foil paper. When ready to eat reheat in the oven until warm about 15 minutes or more or you can make and freeze , then remove and fry when ready to eat. Let me know how it works for you.
  
  Reply
grace says

4 Nov, 2014 at 6:54 am

pls immaculate the paprika and white pepper is it compulsory or wat other ingredient can be replaced with it

Reply
- ImmaculateBitessays
  
  4 Nov, 2014 at 10:26 am
  
  Grace,you may leave out these ingredients . However, replace with any preferred mild spices. Let me know how it works for you.
  
  Reply
Debby says

26 Nov, 2014 at 12:00 pm

Is the milk and butter compulsory?

Reply
- ImmaculateBitessays
  
  26 Nov, 2014 at 3:47 pm
  
  Debby, they both add flavor and make it tender. It would be really dry without it.
  
  Reply
hadass says

3 Jan, 2015 at 6:03 am

I recently came across your website and I have gained a lot. Thank you

Reply
- ImmaculateBitessays
  
  3 Jan, 2015 at 6:12 am
  
  Hey Hadass, thanks for the feedback.
  
  Reply
confidence says

18 May, 2015 at 10:19 pm

hi darling! Pls is it compulsory to use baking powder and milk?

Reply
- ImmaculateBitessays
  
  19 May, 2015 at 9:09 am
  
  Hi Confidence! Yes, baking powder and milk makes it soft and tasty.
  
  Reply
Judy says

21 May, 2015 at 11:39 am

Thanks sis,hv longed to get this recipe. Won’t the egg make it spoil in few days or do I need to add any preservative?

Reply
- ImmaculateBitessays
  
  22 May, 2015 at 5:14 am
  
  Hi Judy! I only make this for the day of… and if there are any leftovers I freeze and reheat in the oven. I have never tried using preservatives in my cooking.
  
  Reply
armani says

25 May, 2015 at 7:02 am

Just finish this .it came out perfectly….Thank you…

Reply
- ImmaculateBitessays
  
  25 May, 2015 at 12:52 pm
  
  Thanks for the feedback , Armani!
  
  Reply
Benita says

13 Jun, 2015 at 2:41 am

Pls dear….i tried frying dis severally but it ended up being half done nd soaked with excess oil….pls what do i do?

Reply
- ImmaculateBitessays
  
  14 Jun, 2015 at 3:58 pm
  
  Sorry to hear about that Benita. There are a couple of things that may be the culprit.
  – Measurements (double check your measuring cup )
  – Fry at medium heat(350 degrees)
  – Make sure the dough is not too thick.
  Hopes this help.
  
  Reply
Lexi says

17 Jun, 2015 at 10:29 am

Pressed for time can I use buttered grand biscuits wrap the egg and place in the oven to brown? I would use half the biscuit so its not too thick.

Reply
- ImmaculateBitessays
  
  17 Jun, 2015 at 7:12 pm
  
  That’s a great idea lexi! Please let me know how it works out. Might have to give it a try.Thanks
  
  Reply
Kelsey says

16 Jul, 2015 at 4:38 pm

Thank you thank you thank you for posting! I ate about 1,000 of these when I lived in Cameroon… I have missed them so much and am planning to TRY to make them tomorrow night with groundnut soup. I’ve not ever made both, I’m sure it will be a DISASTER! ha! But your recipe helps me a lot! Thanks!

Reply
- ImmaculateBitessays
  
  17 Jul, 2015 at 10:42 pm
  
  Hi Kelsey ! let me know how it works out. Am sure you are going to do just fine.
  
  Reply
Grace says

2 Aug, 2015 at 11:26 am

What is paprika and white pepper

Reply
- ImmaculateBitessays
  
  3 Aug, 2015 at 2:14 pm
  
  These are spices- white pepper is just like black pepper and paprika is ground dried bell pepper
  
  Reply
omotosho omotoyosisays

27 Jan, 2016 at 3:43 am

Pls,can I use baking powder instead of yeast

Reply
- ImmaculateBitessays
  
  28 Jan, 2016 at 5:58 am
  
  you sure can
  
  Reply
amaka says

27 Mar, 2016 at 5:18 pm

Hello Immaculate,pls what type of cup do you use for the measurement

Reply
- ImmaculateBitessays
  
  27 Mar, 2016 at 7:08 pm
  
  Standard U.S Cups.
  
  Reply
Hauwaty says

25 Jun, 2016 at 6:54 am

Many thanks for your recipe It helps a lot. My son love it more.

Reply
- ImmaculateBitessays
  
  25 Jun, 2016 at 7:03 am
  
  So glad to hear it worked out well for you.
  
  Reply
  - Inara Oduye-West says
    
    30 Jun, 2016 at 8:49 pm
    
    Sis, pls can I add egg, nutmeg and milk flavour to the dough? And lastly what makes the dough strong? How do I make it soft thks
    
    Reply
    - ImmaculateBitessays
      
      3 Jul, 2016 at 2:34 pm
      
      You sure can. But you have to adjust other ingredients. Butter makes it soft.
      
      Reply
Destiny says

18 Aug, 2016 at 2:04 pm

I need the recipe for 5 eggroll and the measurement should be in ML

Reply
- ImmaculateBitessays
  
  19 Aug, 2016 at 5:52 am
  
  Sorry I don’t have the measurement for 5 egg roll.
  
  Reply
Commy says

5 Oct, 2016 at 3:33 pm

My boss gave me the ‘contract’ to make egg roll for refreshment in a meeting,am so lucky to find this recipe here,i w’ld try this by tomorrow,thanks for helping me out of embarrsment.

Reply
- ImmaculateBitessays
  
  5 Oct, 2016 at 8:10 pm
  
  My pleasure! Do let me know how it works out for you.
  
  Reply
Edidiong says

28 Oct, 2016 at 9:19 am

Pls Imma,i need your help urgently. I tried these eggs a few weeks ago for a client, who needed about 60pcs. They were really tasty except that the inside was not done. That’s the dough wasn’t well fried on the inside. What could be the problem? I used baking powder, not yeast. Also, I added raw eggs in my recipe. Pls help me, I have another order this weekend. Thanks

Reply
- ImmaculateBitessays
  
  30 Oct, 2016 at 7:51 am
  
  Hi Edidiong,
  Sorry to hear that! I can’t really say for sure without being there . Probably the substitutions may have caused this problem ? Or cooking on high heat?If you feel your egg roll are browning too fast- lower the temperature of the oil and cook it longer to ensure your food is cooked all the way through.
  
  Reply
Yomi fabiyi says

26 Nov, 2016 at 5:48 pm

Hi,
I like this recipe but can I use oil instead of butter/margarine. Thanks.

Reply
- ImmaculateBitessays
  
  27 Nov, 2016 at 6:25 am
  
  Hi Yomi! I have not tried it with oil but chances are it’s not going to have the same texture.
  
  Reply
  - Yomi fabiyisays
    
    29 Nov, 2016 at 5:44 pm
    
    Ok thanks. What is the purpose of the butter in the recipe?
    
    Reply
Bertha says

15 Dec, 2016 at 7:36 am

Hello Imma,
Thanks for this great recipe. I’m just here waiting for my 30minute wait to expire so i can fry. Will let you know how it turned out. I’m from Nigeria and i love love egg rolls. This is the first time i’ll be making it for myself. Thanks again.

Reply
- ImmaculateBitessays
  
  18 Dec, 2016 at 5:45 am
  
  Awesome! Can’t wait to hear feedback!
  
  Reply
Emmy says

27 Dec, 2016 at 3:04 pm

wow thanks very much for this recipe
it’s a life saver

Reply
- ImmaculateBitessays
  
  29 Dec, 2016 at 8:00 am
  
  Glad it worked out well for you.
  
  Reply
Sarah says

28 Mar, 2017 at 10:02 am

Hi Imma, Thks so much for this recipe will try it asap.

Reply
- ImmaculateBitessays
  
  28 Mar, 2017 at 11:11 am
  
  Awesome! Do let me know how it works out for you.
  
  Reply
carol's says

13 Apr, 2017 at 2:26 pm

tanks immaculate you are a life saver, I make good egg rolls now, just dat am still lacking in my rapping

Reply
- ImmaculateBitessays
  
  14 Apr, 2017 at 1:21 pm
  
  Thanks Carol! Flour and water paste does the trick. Combine and seal the edges.
  
  Reply
Teefa says

19 Apr, 2017 at 12:21 pm

What is 2 oz

Reply
- ImmaculateBitessays
  
  22 Apr, 2017 at 6:05 am
  
  It’s 2 ounce = 56grams
  
  Reply
Tola faleye says

13 Jun, 2017 at 7:41 pm

Do we need to fry it or oven it , it was so ice and neat

Reply
- ImmaculateBitessays
  
  14 Jun, 2017 at 6:29 am
  
  You fry the scotch eggs.
  
  Reply
Tola faleye says

13 Jun, 2017 at 7:45 pm

I will like to try it

Reply
Faour says

3 Jul, 2017 at 9:25 pm

I mixed yeast with cold water and put it inside the flour and mixed it together and covered it for 1 hour, yet it didn’t rise.
What should I do????

Reply
- ImmaculateBitessays
  
  5 Jul, 2017 at 4:35 am
  
  Place it in a warm area. And give it some more time.
  
  Reply
Rita Abraham says

18 Aug, 2017 at 8:27 am

hi Imma I have always love ur post since the first day I saw it on Facebook. Well done. God bless u

Reply
- ImmaculateBitessays
  
  19 Aug, 2017 at 4:45 am
  
  Aww thanks Rita! So pleased that you would take the time out to let me know. Have a bless day!
  
  Reply
Victoria says

21 Aug, 2017 at 1:33 am

Hi. Imma. After frying the eggroll i found out that it was’nt strong, and it’s breaking. Pls, what is the cause? Pls, reply quickly.

Reply
- ImmaculateBitessays
  
  21 Aug, 2017 at 12:15 pm
  
  Hi Victoria! I can’t say for sure without actually being there. The culprit might be the measurements – make sure you are using standard measuring cups .
  
  Reply
Ade says

18 Oct, 2017 at 5:57 am

I enjoy ur recipe, I am a guy but make it myself，I rate u five star

Reply
- ImmaculateBitessays
  
  19 Oct, 2017 at 6:03 am
  
  Awesome! Thanks Ade!
  
  Reply
Sile says

9 Jan, 2018 at 6:42 pm

Good day Imma, plus I don’t understand the flour and water paste for wrapping. How do I achieve day pls

Reply
- ImmaculateBitessays
  
  12 Jan, 2018 at 6:17 am
  
  Hi Sile! You mix flour with water – just enough water to form a paste then seal.
  
  Reply
maureen says

5 Feb, 2018 at 4:23 am

Hello Ma Happy 2018.
Thanks alot for your generosity and kindness. God will always reward you for inspiring others with your God’s gift. I tried making the egg roll, it tastes nice but it was too soft and the shapes are not firm. Some of the egg rolls opened and some are not round in shape. I tried reducing the heat and some soaked oil, i tried making it big but after frying it, it was small in size. I noticed from the picture that yours were big and round in shape. Sorry to bother you. Can you please reply. Thanks

Reply
- ImmaculateBitessays
  
  2 Mar, 2018 at 3:10 am
  
  So sorry to hear this ! It’s so hard to fix this problem without actually being there. A few suggestions though. Only fry two at a time and watch what happens, also tightly wrap , it is key.
  
  Reply
maureen says

5 Feb, 2018 at 5:20 am

Can I use evaporated milk instead of whole milk, how many ml of the evaporated milk can I use. if I want to use powder milk, how many gram of powder milk can i use. How many ml is 1/3 of the whole milk that you used. Thanks

Reply
Princess Mary says

27 Mar, 2018 at 7:52 am

Thanks a lot. I will try it out and see how it turns out.

Reply
Prominent desire says

30 May, 2018 at 4:38 am

Love it,thanks dear

Reply
- imma africanbites says
  
  30 May, 2018 at 8:58 pm
  
  Thanks for stopping by!
  
  Reply