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Pork and rice stew prepared richly with juicy pork and vegetables.
Savoury pork and rice stew featuring tender meat and vegetables, cooked to perfection.

Hungarian pork and rice stew (Rizses hús)

Author: Flavelo
Recipes Main Courses
Rizses hús is a textbook example of Hungarian 'Bácskai' style dishes, where a stew base meets grain. The essence of the technique is that the rice soaks up the meaty, paprika-infused, oniony juices like a sponge, making every single grain of rice a tiny flavour bomb. This isn't just 'meat with rice', but a perfect fusion of flavours.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 5 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot or cauldron
  • Separate pot for rice
  • Chopping board

Instructions

1 ✓

Cut the meat into 2x2 cm cubes. Chop the onion, pepper, and tomato.

Tip: Smaller meat cubes soften quicker and have more surface area to absorb the stew sauce.
2 ✓

Sauté the onion in the fat until translucent, then toss in the meat and fry over high heat until whitened (searing).

Tip: Searing seals the meat fibres (a kitchen myth, actually it creates flavours via the Maillard reaction), making the food tastier.
3 ✓

Remove from the heat, sprinkle with paprika, add the garlic, pepper, tomato, and bay leaf. Pour on a little water.

Tip: Paprika dissolves in fat, but needs water so it doesn't burn.
4 ✓

Simmer the meat under a lid over low heat until soft (approx. 30-40 mins). Replenish evaporated water.

Tip: This is making the 'pörkölt' (stew) base. The onion cooks down, forming a thick sauce.
5 ✓

Meanwhile, cook the rice in plenty of salted water until 'al dente' (firm to the bite), then drain.

Tip: The rice doesn't need to be fully cooked, as it will soften further when mixed with the hot meat.
6 ✓

When the meat is soft and has a little sauce, stir in the drained rice. Toss together, leave on the heat for another 1-2 minutes, then turn off and cover for 10 minutes.

Tip: During resting, the rice absorbs the remaining savoury juices (osmosis and absorption), and the flavours meld.

Recipe FAQ

Why did the rice get sticky?
You overcooked it, or used a rice variety that releases a lot of starch (e.g. risotto rice). Long-grain, fluffy rice is best for this dish.
Why is the meat dry?
You chose meat that was too lean (e.g. loin), which dries out during long cooking. Shoulder or leg remains juicier.

Ingredients

  • 500 g Pork shoulder or leg
  • 250 g Long-grain rice
  • 1 head Onion
  • 2 cloves Garlic
  • 1 pc Green pepper (or Bell pepper)
  • 2 pcs Tomatoes
  • 2 tbsp Lard or Oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tsp Paprika (sweet)
  • 2 pcs Bay leaves (optional, but deepens flavour)
  • 500 ml Water or stock (approx.)