Riz Casimir with banana, pear and peach

Riz Casimir with banana, pear and peach

Total: 35 Min. | Active: 35 Min.
Nutritional value / people: 620 kcal
, Fat: 9 g
, Carbohydrate: 89 g
, Protein: 43 g

Even as a child I loved Riz Casimir. Made simply with tinned fruit. And including the cherries that many are not so keen on. Our children have also acquired a taste for this dish, albeit with fresh fruit.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g basmati rice
6 dl water

Meat and pan-fried fruit

500 g tender chicken breast fillets
coconut oil for frying
2 bananas, halved lengthwise and crosswise
2 peaches, halved, pitted


2 dl milk
2 tbsp white flour
2 dl vegetable bouillon
2 tbsp curry powder
1 tbsp turmeric
salt to taste
2 pears, cut into pieces
2 tbsp flaked almonds, toasted
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How it's done


Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins.; do not remove the lid. Separate the rice with a fork.

Meat and pan-fried fruit

Heat the coconut oil in a non-stick frying pan and fry the chicken in batches for approx. 2 mins. per batch. Remove from the pan. Without adding any oil, fry the fruit in the same pan.


Stir the milk and flour in a pan until smooth, pour in the stock, bring to the boil while stirring with a whisk. Add the curry and turmeric, season the sauce with salt. Mix the meat and pears into the sauce, heat through, plate up with the rice and pan-fried fruit. Scatter the almonds on top.

Good to know
Tip: Instead of fresh pears and peaches, use tinned fruit and add a little of the juice to the sauce.

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