Riz à la Crème de Palme
A flavorful rice dish cooked in palm cream, often with vegetables and sometimes fish or meat. The palm cream gives it a distinctive color and rich, slightly sweet taste.
🧂 Ingredients
- 2 cups Rice(long-grain white rice, rinsed)
- 150 ml Palm cream (or palm oil)(adjust to desired color and richness)
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 3 cups Fish broth or water(or enough to cook rice)
- 1 tsp Salt(or to taste)
- 100 g Optional: Smoked fish(flaked)
- 1 cup Optional: Mixed vegetables(e.g., carrots, peas, green beans)
👨‍🍳 Instructions
- 1
In a pot, heat a tablespoon of vegetable oil (if not using palm cream directly) and sauté the chopped onion and minced garlic until softened.
- 2
Add the rinsed rice to the pot and stir for about a minute to lightly toast it.
- 3
Pour in the palm cream and fish broth (or water). Stir well to combine.
- 4
Add salt to taste. If using smoked fish or vegetables, add them now.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 6
Let the rice steam, covered, for another 5-10 minutes off the heat.
- 7
Fluff the rice with a fork and serve hot.
đź’ˇ Pro Tips
- âś“The amount of palm cream can be adjusted based on how intense you want the color and flavor to be.
- âś“Ensure you use enough liquid to cook the rice properly; add more broth or water if needed.
- âś“Rinsing the rice helps to remove excess starch, preventing it from becoming too sticky.
🔄 Variations
- Add a pinch of chili flakes for a touch of heat.
- Serve with a side of grilled fish or chicken.