crispy tomato rice
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Crispy tomato rice can be made with leftover rice but it’s so good it’s worth cooking it from scratch. Zinged with tomato and chilli, with cheesy topping flashed under the grill, this is one of the best rice side dishes.
What’s wrong with me? I never, ever have any leftover rice. There are all those recipes out there saying ‘use cold leftover rice’ but I honestly don’t know how other people do it. I always seem to cook as much rice as I need and even if there’s a smidgen left, it’s a) never much, and b) in the prepared dish already, as I don’t often cook just plain rice to serve as a side.
Egg fried rice! Special fried rice! Arancini! Rice cakes! Nasi goreng! Stuffed peppers or vine leaves! So many delights I either miss out on or have to boil rice from scratch for.
Maybe it’s my suppressed FOR (fear of rice) as rice can be a ripe ground for nasty bacteria developing if it’s left cooked too long at room temperature. But it’s not an effort to make sure it goes into fridge as soon as it cools down a bit; and at the end of the day you don’t hear of many Chinese takeaways-related food poisoning cases; and I don’t imagine all of them are super big on hygiene and safety.
Either way, if cold cooked rice I need, I have to have it fresh and hot first. And so in the recipe below (inspired by tomato rice with crispy Cheddar on NY Times Cooking) the instructions include my fool proof rice cooking method not as a bonus, but as a main part. By all means use your ready cooked, cold rice instead if you have it and don’t mind eating rice dishes two days in a row*.
This is basically a jazzed up rice side dish, though I admit I love it so I can have it on its own for dinner. A cupboard staple recipe, because you can use somewhat drained tinned tomatoes instead of fresh. Can you just use a bit of tomato puree? sure, why not. Can you use a different type of cheese? of course you can. Can you skip the onion? hell, yes. The magic is in slipping the dish under the grill to make it crispy and melty, a little like inverted socarrat or tahdig, those marvellous crusty rice cakes lining the bottom of a Spanish paella or Persian rice.
*because also, how long does rice safely keep in the fridge? don’t you have to use it pretty much immediately, i.e. the following day?
crispy tomato riceServings: 4Time: 40 minutes
- 200g (1 cup) basmati rice
- 500ml (2 cup) water
- 1 tsp salt
- 1 tsp butter
- 2 tbsp. olive oil
- 1 small onion, chopped
- 1 medium heat red chilli, finely chopped
- 3 large fleshy tomatoes, diced
- salt and black pepper
- 2 tbsp. shaved Parmesan
- 2 tbsp. shaved Comte, Gruyere or Cheddar
1. Rinse the rice several times in cold water. Place it in a saucepan with the salt, butter and water. Cover it with a lid, bring to the boil and cook for 3 minutes on medium-high heat.
2. Turn it down to minimum and cook for 20 minutes. Take the pan off the heat, leave it to stand, still covered, for minimum 10 minutes.
3. Heat the olive oil in a large skillet or sauté pan. Add the onion and chilli and cook, stirring, until the onion is softened and translucent.
4. Turn up the heat and add the tomatoes. Cook them for about 10 minutes until they break down and turn saucy. Season with salt and pepper. Stir in the cooked rice.
5. Preheat the grill or fan grill to medium.
6. Transfer the rice to one large or individual gratin dishes, unless your skillet is ovenproof. Sprinkle with both type of cheese and grill for about 10 minutes until bubbling, lightly browned and crispy.