ReceptnaptárHungarian pork and rice (rizses hús)
Rizses hús, meat cooked with rice, is a simple one-pot dish of everyday Hungarian life, and most people know it from the school canteen. The rice cooks in the juices of meat braised tender on a pörkölt base, so every grain takes on the flavour of the paprika. There is little washing up, the ingredients are cheap, and it is an easy lunch to plan. Pickles on the side make it truly complete.
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Ingredients
Method
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- Soften the onion in the oil, take off the heat, sprinkle with paprika and add the meat.
- Season, add the pepper and tomato, pour in a little water and braise covered for about 30 minutes (20 minutes for chicken).
- Add the washed rice, stir for 1-2 minutes, then pour in 600 ml boiling water and season with salt.
- Cook covered over low heat for 18-20 minutes without stirring until the rice is tender.
- Serve with pickles; it keeps 3 days in a box; sprinkle with a spoonful of water and reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- After washing the rice, stir it briefly through the meat base, so the grains stay separate and absorb the flavours better.
- Do not stir the rice while it cooks, and do not keep lifting the lid, because without the steam it cooks unevenly.
- After cooking, let it stand under the lid for 5-10 minutes, so that the remaining moisture is absorbed and the rice turns fluffier.
Frequently asked questions
Which rice should I use?
Long-grain rice, because it sticks together less. Round-grain rice gives a creamier, stickier result.
Can I make it with chicken?
Yes, boneless chicken thigh needs only 20 minutes of braising before you add the rice. With pork, the sauce is a little richer.
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