Rice & grains · Colombia

Rice Tamale (Pastel de Arroz)

Name: Rice Tamale (Pastel de Arroz)
Total time: 1580 min
Yield: 6
Cuisine: Colombia
Ingredients: 1½ cups rice; ½ cup white vinegar; 6 tbsp cumin; 1 tbsp salt; 2 tbsp onoto seeds; ½ cup corn oil or sunflower oil; 1 tbsp garlic powder; 6 chunks of tender pork; 6 pieces of chicken (drumsticks or cutlets recommended); 6 small Vienna sausages; 6 small chorizos; 6 slices of bacon; Assorted pickles (carrot, green beans, cauliflower, red pepper, celery); 1 can (16 oz) Goya chickpeas; 3 medium potatoes; 3 red tomatoes; 12 large cabbage leaves; 24 large "lobster claw" leaves (can be replaced with banana plant leaves); Capers, olives, and pickled onions

El Pastel de Arroz (rice tamale) is typical dish from Cartagena, Colombia. It is very common to find it on Sundays at the beach or as a Christmas Eve favourite.

Published October 15, 2026

EST. TOTAL TIME1d 2h

DIFFICULTYMedium

SERVES6

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

Tap an ingredient as you get it ready.

Let’s make it

Step 1

Mix all the ingredients well in a large Pyrex baking dish.

Step 2

Let stand one day under the sun (this is called orear).

Step 3

Place 1 leaf of cabbage on top of a clean working area.

Step 4

Spread ⅛ cup of the rice mixture over the cabbage leaf.

Step 5

Place one unit of each meat evenly through the pastel.

Step 6

Place pickles, chickpeas, capers, pickled onions on top of the meats.

Step 7

Place 2 slices of potato and 2 slices of tomato on top. Cover with another ⅛ cup of rice mixture.

Step 8

Cover with one leaf of cabbage.

Step 9

Place one washed lobster claw / banana leaf in a plain working area. Carefully put the pastel over the leaf and roll firmly. Cover with a second leaf and roll firmly. Tie with thread.

Step 10

Cook in a large pan, covered with water, vinegar and salt, for 2 hours.