Riz Gras
“Burkina Faso's national dish — rice slow-cooked one-pot with onions, tomatoes, and meat (beef, lamb, or chicken) in a generous amount of oil. The dish gets its name 'fat rice' from the large quantity of oil used; the rice absorbs the tomato-meat-oil broth.”
Where it comes from
Riz gras is widely cited as Burkina Faso's national dish — a French-influenced one-pot rice preparation. The 'fat' in the name refers to the generous oil that gives the dish its rich character.
On the plate
Spoon up riz gras — orange-red rice grains, oil-glossy, dotted with melted tomato and chunks of fork-tender meat. Bite: the rice carries layered tomato-spice depth amplified by the generous oil; the meat is melt-in-mouth; the onion's caramelized sweetness shows through. With a piece of fried plantain on the side and a glass of bissap, this is the Burkinabé Sunday family lunch.
How it works
Generous oil is essential — distinguishes from jollof or other one-pot rice. Long tomato-onion cook before adding rice concentrates flavors. The oil coats each rice grain, preventing stickiness while adding flavor.
Variations
Riz gras with chicken. With fish. With smoked meat. Mossi regional variations.
On the Palate
Ingredients
Serves 6
How it's made
11 steps · Show ↓30 min active · 45 min waiting
How it's made
11 steps · Show ↓- 14 min
Cube 700 g beef (or lamb) into 4-cm pieces; season with salt and pepper.
- 29 min
Brown in 4 tbsp oil (generous) 8 min.
- 39 min
Add 2 chopped onions + 4 minced garlic + 1 tbsp grated ginger; cook 8 min until very soft.
- 411 min
Add 5 chopped tomatoes + 3 tbsp tomato paste + 1-2 chopped scotch bonnets; cook 10 min until thick.
- 51 min
Add 1 tsp salt + 2 bouillon cubes + 1 tsp thyme + 2 bay leaves + 1 tsp paprika.
- 62 min
Add 500 g rinsed long-grain rice; stir well to coat in oil.
- 74 min
Add 900 ml stock; bring to boil.
- 825 min
Reduce to lowest heat; cover. Cook 22-25 min until rice is tender and liquid absorbed.
- 99 min
Off heat; rest covered 8 min.
- 101 min
Fluff with a fork. Garnish with parsley.
- 113 min
Serve hot with: fried plantain, salad, or hard-boiled eggs.
