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Zembrocal rice recipe

Zembrocal rice can be served as a complete dish. It makes a simple accompaniment for sausage rougail (spicy stew), boucané (smoked meat) rougail, or chicken curry.
Zembrocal can also be made in a vegetable version without meat: potato zembrocal – sweet-potato zembrocal – pea zembrocal – kidney-bean zembrocal – butter-bean zembrocal.


Zembrocal rice recipe

Preparation time30 minutes

Cooking time30 minutes


  • Bring the beans to the boil in at least half a litre of water. Simmer for 1 1/2 hours Skip the first step If you are using tinned peas.
  • Chop the onions finely and crush the salt and garlic together.
  • Remove the beans from the heat and leave to one side in the cooking water.
  • If you have a piece of boucané, cut it into small pieces and remove the salt by boiling for 10 minutes. Otherwise, fry the bacon pieces until brown.
  • In a saucepan, heat the oil, add the onions and garlic and fry until brown, then add the thyme and turmeric. Cook on a low heat, stirring occasionally.
  • When the mixture begins to turn a nice golden brown, add the pieces of boucané (or bacon) and the kidney beans. Cook for another 5 minutes.
  • Wash the rice until the water runs clear. Add the rice to the saucepan with a large glass of water, stir well and leave to simmer gently for 45 minutes.

Zembrocal rice is a typical dish of Reunion Island. “Boucané” is a piece of pork that has been smoked to give it a very characteristic taste. It isn’t easy to find in mainland France, which is why we propose bacon as a substitute.


  • 400g boucané (or smoked bacon pieces)
  • 250g kidney beans
  • 750g rice
  • 2 onions
  • 3 garlic cloves
  • salt
  • 3 tablespoons oil
  • 1 tablespoon turmeric
  • 1 sprig thyme