I've been trying to make a successful Jollof Rice for years. But inevitably the rice is always screwed up. I made it last week and burned the bottom of the pan. The rice in the dish was like a cake. I made it again tonight using plenty of water and the rice has decided that it's either gonna remain somewhere between uncooked or dissolved into the dish. What am I doing wrong? Should I just cook the rice separately? Tonight following an online recipe after browning the meat chopped onions and green peppers are sweated in the drippings after which the rice is added along with tomato paste. The rice was simmered over medium heat introducing one can of whole peeled tomatoes and beef stock and stirring. As stated above the rice is not staying in tact melting into the stock and tomatoes. The rice that remains is uncooked.