Fluffy tomato rice
- Published: 19 Jan 16
- Updated: 18 Mar 24
Kaushy Patel’s quick and easy rice recipe is made with cumin seeds, chopped tomatoes, turmeric and a homemade masala paste. It’s great accompaniment to curries.
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Ingredients
- 50ml sunflower oil
- 1 tsp cumin seeds
- 300g basmati rice, gently washed in cold water and drained twice
- 1¼ tsp salt
- 400g tin chopped tomatoes
- 45g butter
- Pinch ground turmeric
- 500ml freshly boiled water
For the masala paste
- 4-6 green chillies
- 2-3 garlic cloves
- 4cm fresh ginger
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Method
- For the masala paste, grind or whizz the chillies, garlic and ginger with a pinch of salt using a pestle and mortar or a blender.
- Heat the oil in a heavy-based pan for 1½ minutes. Add the cumin seeds and swirl through the oil for 30 seconds, then add the drained rice. Stir for 45 seconds, then add the masala paste and stir for 1 minute. Add the salt and stir for another minute, then add the tomatoes, butter and turmeric. Stir gently and cook uncovered for 2 minutes.
- Add the hot water and stir for 45 seconds or until simmering. Cook for 6-7 minutes with the lid half covering the pan, stirring every 2 minutes to stop the rice sticking to the bottom, then reduce the heat to low and add 30ml water.
- Put a large square of foil on top of the rice and tuck it into the edges of the pan. This will seal the rice and keep it moist while it steams. Cover with the lid, reduce the heat to the lowest setting and cook for 13-14 minutes. Take off the heat and leave to rest, covered, for 15 minutes before serving.
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This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).
- Recipe from November 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 466kcals
- Fat
- 19.2g (7.1g saturated)
- Protein
- 8.2g
- Carbohydrates
- 64.2g (3.9g sugars)
- Fibre
- 1.9g
- Salt
- 1.7g
delicious. tips
This is best eaten on the day, but you could reheat it in the microwave up to 24 hours after making it. Store in a sealed container in the fridge.
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I’d make some changes to the method of cooking. Start with a medium sized non-stick pot with a glass lid. Use the same amount of rice and water — basmati is a 1:1 ratio. Cook on a low simmer with the lid on until all the water is absorbed. Remove from heat and leave for 10 minutes to steam. Fluff with a fork and serve. Or use a rice cooker. Definately do not stir rice unless you are making risotto.
Thank you for your comments Adrian! As you know, there is always more than one way to cook something and we’re glad your variation to our method worked for you.