A rich, festive one-pot rice dish cooked in a tomato and meat broth, where the rice absorbs all the flavors of the sauce, producing a deeply satisfying meal.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large communal platter
Garnishes: fried plantains, boiled eggs
Accompaniments: fresh salad, pepper sauce
Instructions
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1
Brown beef in oil until golden. Remove and set aside.
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2
Sauté onions in the same pot until soft.
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3
Add tomato paste and cook 3 minutes. Add blended tomatoes and cook 10 minutes.
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4
Return beef, add stock, bay leaves, and bouillon cubes. Simmer 20 minutes.
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5
Add carrots and cabbage. Place washed rice on top.
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6
Cover tightly and cook on low heat for 25 minutes until rice is done. Fluff and serve.
Did You Know?
The bottom of the pot develops a crispy rice layer called "cul-de-riz" which is fought over by family members — it is considered the best part.
Chef's Notes
Equipment Tips
- large heavy pot with lid
- wooden spoon
Garnishing
fried plantains, boiled eggs
Accompaniments
fresh salad, pepper sauce
The Story Behind Riz au Gras
Riz au gras is Guinea's festive rice, prepared for naming ceremonies, weddings, and religious holidays. The "fat" in the name refers to the rich, flavor-soaked quality of the rice, which absorbs meat juices and tomato sauce during cooking.
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