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Vegetarian, Africa and overseas

Vary amin’anana, Malagasy greens and rice

Vary amin'anana is a Malagasy rice dish slow cooked with spinach, tomatoes, onion, and ginger until it turns creamy like a porridge. For 4 people, it takes 45 minutes and is very easy to make, at €1.60 per serving. The key is letting the rice soak up plenty of water instead of aiming for separate fluffy grains.

Tonight we're traveling to Madagascar with a vary amin'anana, a soft rice cooked with leafy greens.

Vary amin’anana, Malagasy greens and rice
Total time
45 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

In Madagascar, vary amin'anana is traditionally made with brèdes, slightly bitter leafy greens that are hard to find outside the island. Fresh spinach steps in beautifully, especially paired with ginger and garlic that wake up the whole dish. The rice simmers for a long time in plenty of water and slowly turns into a creamy, almost melting texture, far from the usual fluffy white rice.

This is a dish that comforts without being heavy, perfect for a weeknight when you want something soft and nourishing without spending hours in the kitchen. Kids often love the spoonable, melt in your mouth texture. Mon Chou likes to bring it out when you want a change of scenery without leaving your kitchen.

The ingredients

4 people

Pantry

  • Round riceoften in the pantry 250 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh spinach 500 g
  • Tomatoes 3
  • Onions 2
  • Garlic 2 cloves
  • Fresh ginger 20 g

The step by step recipe

  1. Rinse the rice, then put it in a large pot with 1.2 liters of cold water and a pinch of salt.

    Keep some hot water nearby, the rice absorbs a lot and you may need to add more.

  2. Meanwhile, wash the spinach, remove the thick stems, and roughly chop the leaves.

    Malagasy greens are a bit bitter, milder spinach pairs beautifully with the ginger.

  3. Sauté the sliced onions, garlic, and grated ginger in the oil, then add the diced tomatoes. 8 min

    Let the tomato almost melt down, it builds the base flavor of the dish.

  4. Add the spinach to the pan and let it wilt down until reduced by half. 4 min

    Cover for a few minutes, the steam does the work and you don't need to add anything.

  5. Once the rice has turned into a creamy porridge, mix it with the vegetables and let it simmer gently. 25 min

    Stir often near the end so nothing sticks to the bottom. The result should be eaten with a spoon.

Our tips to get it right

  • Pick short grain round rice rather than long grain, it releases more starch and naturally gives you that creamy texture.
  • Taste your ginger before adding it all, some roots are much spicier than others, so adjust the amount to your liking.
  • If the rice starts sticking near the end, lower the heat further and add a splash of hot water instead of stirring too hard.

The variations

  • Swap the spinach for finely chopped chard or green cabbage leaves for a different flavor.
  • For a richer version, top each bowl with a poached egg right before serving.
  • For kids, lightly blend the spinach before stirring it in, the texture becomes smoother and more uniform.

What to serve it with

  • A squeeze of fresh lime
  • A bit of chili for heat
  • A cucumber salad on the side

Storage

Vary amin'anana keeps for 2 days in the fridge in a sealed container. It freezes well, just let it cool completely first. Reheat it gently in a saucepan with a splash of water to bring back its creamy texture.

Questions about this dish

Can I use other greens instead of spinach?

Yes, chard, green cabbage, or even watercress all work well. The key is picking a leafy green that cooks down nicely.

Why does the rice turn so creamy?

Round rice simmers a long time in plenty of water, which releases its starch. This slow cooking is what gives the dish its signature porridge like texture.

Can I make this ahead of time?

Yes, you can cook it the day before and reheat it gently with a little water. The rice thickens as it cools, so plan on adding extra liquid.

Is ginger essential to this recipe?

It adds a lot of character and balances the mildness of the spinach. You can use less, but leaving it out entirely changes the flavor quite a bit.

How long does it take to make a vary amin'anana, the Malagasy rice with greens?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a vary amin'anana, the Malagasy rice with greens?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vary amin'anana, the Malagasy rice with greens cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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