Riz au gras

Name: Riz au gras
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Togo
Ingredients: 300 g uncooked white long-grain rice; 300 g chopped tomatoes; 150 g onion; 150 g peeled carrots; 100 g plain frozen peas; 8 g garlic; 10 g peeled fresh ginger; 20 g tomato paste; 30 ml oil; 450 ml hot water, plus small adjustments for rice; 1 bay leaf; 3 g salt; 1 g black pepper

🍚 Rice cooked in tomato with carrots, peas and aromatics.

Ingredients

300 g uncooked white long-grain rice
300 g chopped tomatoes
150 g onion
150 g peeled carrots
100 g plain frozen peas
8 g garlic
10 g peeled fresh ginger
20 g tomato paste
30 ml oil
450 ml hot water, plus small adjustments for rice
1 bay leaf
3 g salt
1 g black pepper

Preparation

Rinse rice in drinking water and drain well. Slice onion, chop garlic and ginger and dice carrots about 1 cm. Keep peas frozen until needed.

Heat oil in heavy pan. Cook onion 5 minutes, garlic and ginger 1 minute. Add tomatoes and paste and reduce 10 minutes stirring.

Add carrot, hot water, bay, salt and pepper. Bring to simmer, add drained rice, stir once, cover and cook very gently about 15 minutes.

Quickly add peas across surface and cover again. Cook 8–10 minutes until rice tender and liquid absorbed. If grains firm and base dry, add a little hot water and continue gently. Remove bay leaf.

Rest covered off heat 10 minutes, fluff and divide into 4 portions. Reference: 20 preparation, about 45 cooking and 10 resting, total 75 minutes. Meat or fish sides are separate.