Recipe for tomatoey rice thing?

juno

My mum used to make a really nice tomatoey rice thing. It was eaten cold in summer as a kind of salad dish. And now my sister really wants the recipe.

I have a feeling it will be something simple, like just adding tin of chopped tomatoes to rice. But has anyone ever made anything like that and has tips?

nikibella

Hi
a tip I can give you is to drain the tomatoes as much as you can (in a colander) or reduce them in a pan until most of the water evaporates, before you add them to the rice, because they contain a lot of water and it can make the rice soggy. If you use fresh tomatoes, chop them and remove the inside as it's very watery before adding to the rice. You can add any condiments according to your taste.

Lillibet_2

I maek a really cheap & cheerful cheats tomato risiotto which we also eat cold :

Serves 4

4 cups brown rice
1 1/2 tins whole tomatoes, drained
2 very finely chopped onions (red looks nicer but ordinary work fine)
2 tablespoons really good quality ketchup
1 tablespoon mixed dried herbs
dash of worcestershire sauce
16 cherry tomatoes, halved.
A handful of grated mature chedder or parmasan shavings.

Cook rice according to instructions, drain & set aside.
In a large bowl blitz the tinned tomatoes with a hand blender, then stir int the onions, ketchup, worcestershire sauce & herbs.
In a well oiled frying pan add the rice & the tomato sauce mix & stir all the time over a medium/low heat. When bubbling add the cherry tomato halves & bash about a bit so that they start to disintergrate but remain recognisable.
If you want it to look posh serve with fresh parmisan shavings on top, if you want a filling meal stir in the chedder just before serving. Don't leave it on the heat once the chedder is added or it will turn into a gooey inedible clump!

To specifically eat cold I'd omit the cheese & add some chopped watercress instead.


HTH;)

juno

The tomator risotto thing looks lovely, thanks