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Riz au gras
A 9:16 storyboard, 76 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Riz au gras, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Riz au gras. Riz au gras, a dish from Mali. Here is the whole thing, one move at a time.
On screen. Riz au gras
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Riz au gras, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Riz au gras. Riz au gras, a dish from Mali.
On screen. Riz au gras
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out dry jasmine rice, canned crushed tomato, chicken thigh, yellow onion, fresh thyme. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 6s
Step 1
Shot. Photoreal mise en place for the finished dish Riz au gras, the actual ingredients of this recipe on a wooden board, Mali home kitchen, natural side light, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Set a heavy pot over medium heat. For Riz au gras, start here: fry the tomato until the oil is red, then cook the rice and chicken together.
On screen. Set a heavy pot over medium heat. For Riz au…
Scene 6 · step · 7s
Step 2
Shot. Photoreal close photograph of Riz au gras at the middle of cooking, simmer, steam or sheen on this exact dish, no text, no hands covering the food, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Cook 35 min in real time.
Voiceover. Fry the tomato until the oil is red, then cook the rice and chicken together.
On screen. Fry the tomato until the oil is… · Cook 35 min
Scene 7 · step · 6s
Step 3
Shot. Photoreal Riz au gras in its cooking vessel just as it finishes, a spoon lifting one portion of this dish, no text, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. The liquid should be quiet and the center tender. Stop when this is true of Riz au gras: Fry the tomato until the oil is red, then cook the rice and chicken together.
On screen. The liquid should be quiet and the center…
Scene 8 · step · 6s
Step 4
Shot. Photoreal finished Riz au gras on a ceramic plate, three-quarter view, natural window light, the whole finished dish in frame, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Ladle it into warm bowls. Riz au gras is eaten in Mali as this plate, with the sauce or garnish that belongs to it.
On screen. Ladle it into warm bowls. Riz au gras is eaten…
Scene 9 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Riz au gras is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 10 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Riz au gras looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Riz au gras spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 11 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Riz au gras, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
On screen. Storage
Scene 12 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 539 calories, with 32.4 grams of protein. Pai marks it Moderate.
On screen. 539 kcal · 32.4 g protein · Moderate
Scene 13 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Riz au gras
Scene 14 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Riz au gras from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.