Transforming Leftover Palmnut Cream Soup into Delicious Riz-au-Gras or Jollof-style rice
So, there I was, stocked with leftovers that I didn’t want to go to waste. That’s when I had an idea: why not turn this delicious soup into something my kids would love more—Riz-au-Gras, or as some call it, a jollof-style rice! It’s the perfect solution when you want to reimagine leftovers without starting from scratch.
How I Did It:
To transform the leftover Palmnut Cream Soup into Riz-Gras, I started by diluting the soup with a little water. The creamy consistency of palmnut soup is rich, so thinning it just enough to help the rice cook evenly was key. I didn’t need too much—just about 1/2 to 1 cup of water was enough to make it soupy but not too watery
Ingredients
Instructions
Pour the leftover palm nut soup into the pot. If the soup is thick, add a bit of water (about 1/2 to 1 cup) to thin it out so it’s enough to cook the rice.
Taste the mixture and adjust seasoning with salt, shrimp powder or bouillon as needed.
Bring the mixture to a simmer over medium heat.
Once the soup is simmering, add the rinsed rice to the pot. Stir well to ensure the rice is fully coated with the soup.
Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Stir occasionally to prevent sticking.
Let it sit, covered, for about 5-10 minutes to steam and fully absorb all the flavors.
Fluff the Riz-au-Gras with a fork and serve
