Rice tamale is a traditional Colombian preparation in which rice replaces or complements corn dough as the main base of the tamale. It is especially common in family-style preparations across different regions of the country, where it is cooked with meats, vegetables, egg, criollo-style stew, and banana leaves until moist, hearty, and full of flavor.
Unlike other Colombian tamales focused mainly on corn dough, rice tamale has a looser, grainier texture, while still becoming compact after cooking. Its flavor depends on well-seasoned meats, rice moistened with broth, and the aroma released by the leaves during slow cooking.
It is a generous dish, ideal for hearty breakfasts, family meals, and homemade celebrations. Like many Colombian tamales, it is often prepared in batches because assembling it takes time and because it is a recipe meant to be shared.
Ingredients
- 700 g cooked white rice (3 ½ cups)
- 300 g yellow corn dough or cooked ground peeled corn
- 500 g pork meat, cut into medium pieces
- 500 g chicken pieces
- 250 g pork belly, cut into pieces
- 300 g potatoes, peeled and cut into thick slices (3 medium potatoes)
- 200 g carrots, sliced (2 medium carrots)
- 200 g cooked peas (1 ¼ cups)
- 4 boiled eggs, cut in half
- 200 g chopped scallions (2 cups)
- 150 g chopped white onion (1 large onion)
- 150 g chopped ripe tomato (1 large tomato)
- 20 g crushed garlic (4 cloves)
- 30 ml achiote oil (2 tablespoons)
- 10 g ground cumin (2 teaspoons)
- 8 g salt (1 ½ teaspoons), adjust to taste
- 5 g ground black pepper (1 teaspoon)
- 800 ml chicken or pork broth (3 ¼ cups)
- 12 large banana leaves, cleaned and softened over heat
- Kitchen string for tying
Preparation
- Make the stew, heat the achiote oil in a large pot and sauté the scallions, white onion, tomato, and garlic until everything is soft, juicy, and well combined. Add the cumin, black pepper, and part of the salt to create an aromatic base with good color.
- Season the meats, add the pork, pork belly, and chicken to the stew. Mix well so the pieces are coated with the seasoning and cook for about 15 minutes, until they change color and release their juices. Add a little broth if the stew becomes too thick.
- Prepare the rice base, mix the cooked rice with the corn dough and add warm broth little by little until you get a moist, thick, workable mixture. Stir in part of the stew to add flavor and color, adjust the salt, and make sure the mixture is neither dry nor runny.
- Prepare the banana leaves, pass the banana leaves over an open flame or through hot water so they become flexible and do not tear when folded. Wipe them clean and place two crossed leaves for each tamale to create a strong base.
- Assemble the tamales, place a generous portion of the rice mixture in the center of each leaf. Add peas, potatoes, carrots, one chicken piece, one piece of pork, pork belly, and half a boiled egg. Spoon a little stew over the top to keep the filling juicy.
- Wrap and tie, fold the leaves toward the center to form a firm packet, but do not press too tightly so the rice and dough have room during cooking. Tie each tamale with kitchen string, making sure it is well sealed.
- Cook slowly, line the bottom of a large pot with banana leaves, arrange the tamales inside, and add hot water until it reaches about halfway up their height. Cover and cook over medium-low heat for 2 hours and 30 minutes, checking the water level so the pot does not dry out.
- Let them rest and serve, remove the tamales from the pot and let them rest for 10 to 15 minutes before opening. The rice should be moist, well bound with the dough, and fully infused with the flavor of the stew, meats, and banana leaves.
Practical Tips
Use cooked but firm rice, not overly soft rice, so the tamale keeps a good texture after cooking.
Mix the rice with some corn dough so the tamale has body and does not fall apart when opened.
Do not let the mixture become too dry; rice absorbs moisture during cooking and needs enough broth and stew.
Soften the banana leaves well so they become flexible and add better aroma to the tamale.
Let the tamales rest before opening so the rice and dough set properly.
Traditional Variations
In some families, the tamale is made with more rice than dough, resulting in a looser texture where the grain is more noticeable.
There are also versions made with pork ribs instead of boneless pork, especially when a deeper flavor is desired.
Depending on the region and family custom, cooked chickpeas, olives, or capers may be added, although the most common version keeps rice, meats, vegetables, egg, and criollo-style stew.
Traditional Serving Style
Rice tamale is served hot, opened directly on the banana leaf. Because it contains rice, meats, and vegetables, it is commonly eaten as a main dish or hearty breakfast.
Traditionally, it is paired with hot chocolate, Colombian coffee, or aguapanela. It may also be served with fresh bread or white arepa, although it is often enjoyed on its own because it is already a complete meal.
Recommended Pairings
- Colombian hot chocolate
- Colombian coffee
- Hot aguapanela
- Fresh bread
- White arepa
Food Tradition
Rice tamale shows how Colombian tamale recipes adapt to the ingredients available in each household. Although corn remains essential in many versions, rice makes the tamale more abundant, gives it a different texture, and makes it especially appreciated in home cooking.
Its preparation keeps the essence of the Colombian tamale: a wrapped food, slowly cooked, and made to be shared. The banana leaf, stew, and meats remain the elements that give it identity, even when the base changes from mostly corn dough to rice.
Frequently Asked Questions
Yes, many traditional versions include some corn dough to help bind the rice and give the tamale structure. Without it, the rice may be too loose. The proportion can vary by family, but a mix of rice and dough gives a firmer and more pleasant texture.
Cooked white rice is used, preferably firm and not too wet. Ideally, cook it with little fat and let it cool slightly before mixing it with the dough, broth, and stew. This helps it keep a better texture during the tamale’s cooking process.
Rice tamale usually cooks for about 2 hours and 30 minutes over medium-low heat. Although the rice is already cooked, slow cooking allows it to absorb the flavor of the stew, meats, and banana leaves, while the tamale becomes firm.
Yes, you can make it with only chicken if that follows your family tradition or if you want a simpler version. However, many Colombian versions combine chicken, pork, and pork belly for fuller flavor and a juicier texture.
Yes, you can freeze them after they are cooked and completely cooled. Keep them well wrapped to preserve moisture. To reheat them, steam them or warm them in hot water while still wrapped in the banana leaf until heated through.
