Bully Beef and Rice Casserole
hearty staple in Papua New Guinea. It uses pantry staples like canned corned beef ("bully beef"), rice, tomatoes, and coconut cream. It's an easy layered casserole that's budget-friendly and filling.
Prep
20 minutes
Serves
4
Ingredients
Rice (about ¾–1 cup uncooked, or enough for 4 servings)
1 can chopped tomatoes (or 3 fresh Roma tomatoes, chopped)
1 can corned beef (bully beef, ~340–400g)
1 can coconut cream (or cream of coconut)
Optional: A handful of peas, onion, garlic, or cabbage for extra flavor
1 can chopped tomatoes (or 3 fresh Roma tomatoes, chopped)
1 can corned beef (bully beef, ~340–400g)
1 can coconut cream (or cream of coconut)
Optional: A handful of peas, onion, garlic, or cabbage for extra flavor
Instructions
1. Cook the rice: Boil the rice in water for 10–15 minutes until it's almost soft (par-cooked). Drain if needed.
2. Layer the casserole in an oven-proof dish:
- Start with half the rice as the base.
- Spread half the chopped tomatoes over the rice.
- Break up and spread half the corned beef over the tomatoes.
- Repeat the layers with the remaining rice, tomatoes, and corned beef.
3. Add coconut cream: Pour the coconut cream evenly over the top of the layers. It will soak through during baking.
4. Bake: Preheat oven to Gas Mark 6 (around 200°C / 400°F). Bake for 25–30 minutes until heated through and bubbling.
5. Serve: Spoon into bowls and enjoy hot. It's often eaten as a one-dish meal.
2. Layer the casserole in an oven-proof dish:
- Start with half the rice as the base.
- Spread half the chopped tomatoes over the rice.
- Break up and spread half the corned beef over the tomatoes.
- Repeat the layers with the remaining rice, tomatoes, and corned beef.
3. Add coconut cream: Pour the coconut cream evenly over the top of the layers. It will soak through during baking.
4. Bake: Preheat oven to Gas Mark 6 (around 200°C / 400°F). Bake for 25–30 minutes until heated through and bubbling.
5. Serve: Spoon into bowls and enjoy hot. It's often eaten as a one-dish meal.
Story and notes
- The coconut cream balances the saltiness of the corned beef and gives it a rich, creamy texture. Some people find the smell strong while baking, but the taste is delicious.
- For a stovetop version, sauté onions/garlic, add the bully beef and tomatoes, then mix with cooked rice and stir in coconut cream.
- In PNG and similar Pacific styles, it's sometimes served with cabbage, chili, or on coconut rice.
- Leftovers reheat well and make great fried rice the next day.
This is a classic no-fuss island recipe—quick, comforting, and rooted in practical cooking with tinned goods. Enjoy! If you try it, let me know how it turns out.
- For a stovetop version, sauté onions/garlic, add the bully beef and tomatoes, then mix with cooked rice and stir in coconut cream.
- In PNG and similar Pacific styles, it's sometimes served with cabbage, chili, or on coconut rice.
- Leftovers reheat well and make great fried rice the next day.
This is a classic no-fuss island recipe—quick, comforting, and rooted in practical cooking with tinned goods. Enjoy! If you try it, let me know how it turns out.