Riz gras β literally 'fat rice' β is Burkina Faso's answer to the festive one-pot. Lamb or goat pieces are browned, then rice is cooked in the resulting stock along with tomatoes, onion, and a generous hand of spices. The finished dish is deeply savoury and lightly oily, eaten family-style from a communal bowl.
Serves 6
Heat oil in a large pot. Season lamb with salt, cumin, and coriander. Brown on all sides, about 8 minutes. Remove and set aside.
In the same pot fry onion until golden. Add blended tomatoes and cook 10 minutes until the sauce darkens and oil floats to the surface.
Return lamb to the pot. Add 4 cups water. Cover and simmer 25 minutes until lamb is tender.
Remove lamb. Add rinsed rice to the broth. Ensure liquid is 1 cm above rice. Cover and cook on low 18 minutes. Return lamb pieces on top, rest 5 minutes before serving.
Rinsing rice removes excess starch and prevents clumping.
Add a whole Maggi cube if you want a deeper flavour.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Substitute chicken thighs for lamb.
Add cubed carrot and cabbage for a more vegetable-forward version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 3 days. Reheat with a splash of water.
Riz gras spread across Francophone West Africa with French colonial influence blending with local ingredients. In Burkina Faso it has become a staple for Friday gatherings and naming ceremonies.
Yes, but increase the water slightly and extend cooking by 5 minutes.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum β what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (420g / 14.8 oz) Β· 6 servings total
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