Riz Gras: Burkinabe Jollof Rice

About This Recipe

Riz Gras is the Burkinabe version of jollof rice, a rice dish infused with tomato sauce, meat, and spices that becomes a beloved staple across West Africa. In Burkina Faso, riz gras is cooked until slightly crispy at the bottom, with grains that are tender yet distinct. The dish represents celebration and community, often prepared for gatherings and special occasions. Rooted in the everyday cooking of Burkinabe kitchens, Riz Gras: Burkinabe Jollof Rice balances technique and tradition: the beef or lamb, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the beef or lamb, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 5

• 400 gbeef or lamb, cubed
• 2 cupslong-grain rice
• 3 tbsptomato paste
• 1 largeonion, chopped
• 4 clovesgarlic, minced
• 1 tspthyme or bouillon cube

Instructions

1. 1

   Brown meat

   Heat 4 tbsp oil in a large pot. Brown meat with onion and garlic over medium-high heat for 8 minutes.

2. 2

   Add tomato paste

   Stir in tomato paste and cook for 2 minutes. Add 4 cups water and thyme. Bring to a boil and simmer for 15 minutes.

3. 3

   Add rice

   Stir in rice, breaking up any lumps. Season with salt and pepper. The liquid should just cover the rice.

4. 4

   Cook rice

   Increase heat slightly and cook uncovered for 3–4 minutes until liquid is mostly absorbed. Stir occasionally.

5. 5

   Steam finish

   Reduce heat to very low, cover tightly, and steam for 15–20 minutes until rice is fully cooked and slightly crispy on the bottom.

Variations

• •

  Add mixed vegetables like carrots and peas

• •

  Make with chicken instead of beef

• •

  Add a splash of coconut milk for richness

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 3 days. Reheat over low heat with a splash of water. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions